Editing Cucumber (section)

== Nutrition, aroma, and taste ==
{{nutritional value | name=Cucumber, with peel, raw
| water=95.23 g
| kJ=65
| protein=0.65 g
| fat=0.11 g
| carbs=3.63 g
| fiber=0.5 g
| sugars=1.67
| calcium_mg=16
| iron_mg=0.28
| magnesium_mg=13
| phosphorus_mg=24
| potassium_mg=147
| sodium_mg=2
| zinc_mg=0.2
| manganese_mg=0.079
| vitC_mg=2.8
| thiamin_mg=0.027
| riboflavin_mg=0.033
| niacin_mg=0.098
| pantothenic_mg=0.259
| vitB6_mg=0.04
| folate_ug=7
| vitK_ug=16.4
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168409/nutrients Link to USDA database entry]
}}

Raw cucumber (with [[Peel (fruit)|peel]]) is 95% water, 4% [[carbohydrate]]s, 1% [[protein]], and contains negligible [[fat]]. A {{convert|100|g|oz|abbr=off|adj=on|frac=2}} [[Serving size|reference serving]] provides {{convert|65|kJ|kcal|abbr=off}} of [[food energy]]. It has a low content of [[micronutrient]]s: it is notable only for [[vitamin K]], at 14% of the [[Daily Value]] (table).

Depending on variety, cucumbers may have a mild [[melon]] aroma and flavor, in part resulting from unsaturated [[aldehyde]]s, such as {{nowrap|[[Trans,cis-2,6-nonadienal|(E,Z)-nona-2,6-dienal]]}}, and the [[Cis–trans isomerism|''cis''- and ''trans''-]] [[isomer]]s of [[2-Nonenal|2-nonenal]].<ref>{{cite journal|last1=Schieberle|first1=P.|last2=Ofner|first2=S.|last3=Grosch|first3=W.|year=1990|title=Evaluation of Potent Odorants in Cucumbers (''Cucumis sativus'') and Muskmelons (''Cucumis melo'') by Aroma Extract Dilution Analysis|journal=Journal of Food Science|volume=55|pages=193–195|doi=10.1111/j.1365-2621.1990.tb06050.x}}</ref> The slightly [[bitter (taste)|bitter]] taste of cucumber rind results from [[cucurbitacins]].<ref>{{cite journal|last1=Shang|first1=Y|last2=Ma|first2=Y|last3=Zhou|first3=Y|last4=Zhang|first4=H|last5=Duan|first5=L|last6=Chen|first6=H|last7=Zeng|first7=J|last8=Zhou|first8=Q|last9=Wang|first9=S|last10=Gu|first10=W|last11=Liu|first11=M|year=2014|title=Plant science. Biosynthesis, regulation, and domestication of bitterness in cucumber|journal=Science|volume=346|issue=6213|pages=1084–8|doi=10.1126/science.1259215|pmid=25430763|last12=Ren|first17=H. J.|last21=Huang|first20=W. J.|last20=Lucas|first19=Z|last19=Zhang|first18=X|last18=Qi|last17=Bouwmeester|first12=J|first16=K|last16=Yasukawa|first15=Y|last15=Wang|first14=S|last14=Zhang|first13=X|last13=Gu|first21=S|bibcode=2014Sci...346.1084S|s2cid=206561241}}</ref>

Research from 2018 found that [[polyphenol]] content was higher in unpeeled cucumbers.<ref>Yunusa, Alkasim & Dandago, Munir Abba & Ibrahim, Sa’adatu & Abdullahi, Nura & Tsoho, Adamu Usman & Barde, Aminu. (2018). Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.). Acta Universitatis Cibiniensis. Series E: Food Technology. 22. 13-20. [https://www.researchgate.net/publication/330477179_Total_Phenolic_Content_and_Antioxidant_Capacity_of_Different_Parts_of_Cucumber_Cucumis_sativus_L 10.2478/aucft-2018-0008.]</ref>