Cucumbers grown to eat fresh are called slicing cucumbers.
The main varieties of slicers mature on vines with large leaves that provide shading.
They are mainly eaten in the unripe green form, since the ripe yellow form normally becomes bitter and sour.
Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color, and have a much tougher skin.
Smaller slicing cucumbers can also be pickled.
GreenPoint’s Slicer Cucumbers or American Slicer Cucumbers take 400 acres out of protected agriculture – shadehouse and are commercialized from October to July.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 65 kJ (16 kcal) |
|
Carbohydrates
|
3.63 g
|
| Sugars | 1.67 |
| Dietary fiber | 0.5 g |
|
Fat
|
0.11 g
|
|
Protein
|
0.65 g
|
| Vitamins | |
| Thiamine (B1) |
(2%)
0.027 mg |
| Riboflavin (B2) |
(3%)
0.033 mg |
| Niacin (B3) |
(1%)
0.098 mg |
| Pantothenic acid (B5) |
(5%)
0.259 mg |
| Vitamin B6 |
(3%)
0.04 mg |
| Folate (B9) |
(2%)
7 μg |
| Vitamin C |
(3%)
2.8 mg |
| Vitamin K |
(16%)
16.4 μg |
| Minerals | |
| Calcium |
(2%)
16 mg |
| Iron |
(2%)
0.28 mg |
| Magnesium |
(4%)
13 mg |
| Manganese |
(4%)
0.079 mg |
| Phosphorus |
(3%)
24 mg |
| Potassium |
(3%)
147 mg |
| Sodium |
(0%)
2 mg |
| Zinc |
(2%)
0.2 mg |
| Other constituents | |
| Water | 95.23 g |
| Fluoride | 1.3 µg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. | |