The Truth About Cucumbers
Monday, 24 September 2012
From the September 2012 issue of Runner’s World
Make vitamin-rich salads with this widely available plant
By Yishane Lee
One large cucumber has just 190 kilojoules and consists of 95 per cent water, making it a low-kilojoule way to stay hydrated. It has small amounts of nearly every vitamin and mineral. Plus, it’s a good source of fibre and bone-protecting vitamin K, with 62 per cent of your Recommended Daily Intake per unpeeled cucumber.
The most popular cucumber varieties are Lebanese and Continental. Choose firm, dark green cucumbers with a uniform shape. Some are coated in a thin wax to help them retain moisture; these will keep in the fridge for up to two weeks. Store unwaxed cucumbers tightly wrapped in plastic in the crisper for up to a week.
Contributing RW food writer Mark Bittman likes to make a fresh salad of sliced cucumbers and red onion, dressed in a mix of red wine vinegar and dijon mustard. Or rehydrate after a run with a cucumber cooler: puree a peeled, chopped cucumber; strain the liquid into a glass, and add honey and lime juice to taste. Add water or soda water and serve over ice with mint.
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