Cucumber benefits your body inside out! It supports the health of circulatory systems and boosts digestive fire. This increases the bioavailability of other nutrients that you consume along with cucumber.
Cucumber is one of the oldest vegetables, believed to have originated in India. From there it traveled to Myanmar, China, and other parts of the world.
Cucumber is technically known as Cucumis sativus. It belong to Cucurbitaceae family of gourd and squashes. It is widely grown and consumed across the world. There are several variations of the cucumber available in the market. These local variations are usually categorised based on end usage for slicing, pickling, or being seedless.
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What are the benefits of Cucumbers?
Cucumber has very high (~95%) water content. It is low in calories and contains negligible amounts of cholesterol and fats. Various bioactive compounds present in Cucumber have been studied for proven benefits towards skin health, heart health, and for bone health. Traditionally, cucumber is consumed to reduce inflammation and heat from the body.
There is high concentration of antioxidants as Lignans present in the Cucumber prevent cancer. It scavenges free radicals and prevents malignant cell formation.
Cucumber benefits Bone Health.
100g Cucumber contains 14 mg Calcium, 15 mg Magnesium, and 24 mg Phosphorus. It boosts bone density and elasticity.
Cucumber benefits Heart Health
Cucumber prevents bad cholesterol accumulation in the body. It is naturally low in cholesterol and high in Potassium. 100g cucumber contains 124 mg Potassium. It helps to lower down the blood pressure and supports healthy heart.
Circulatory System Health
Cucumber is diuretic in nature. It supports bladder health and urinary system. It reduces kidney problems and prevents kidney stones.
Cucumber purifies the blood. It is a rich natural source of glycolic lactic acid and salicylic acids that have a deep cleansing action.
Cucumber benefits skin tone and elasticity
High amount of water content, lignans, and organic acids present in cucumber improve both skin tone and elasticity. External application of cucumber juice reduces and prevents Sun damage and prevents wrinkles. It is also anti-fungal and anti-bacterial in nature.
Blood Sugar and Liver Health
Cucumber prevents Diabetes as it helps to lower down blood glucose levels.
It has a hepatoprotective effect, hence must be included in the diets of those suffering from liver health issues.
Cucumber Consumption and Uses
Ayurveda provides guidelines towards consumption of Cucumber with a very precise comparative as below.
Cucumber in the morning is diamond. Cucumber in the afternoon is cumin (digestive). Cucumber in the evening is pain.Ayurveda Encyclopedia
Cucumber is a wonderful food, however one should be careful about the eating time and food combinations to avoid any health concerns. Cucumber is incompatible with dairy. One should never drink water after consuming cucumber as it can trigger diarrhea.
Cucumber can be cooked or eaten as a salad. As it contains high water content and volatile compounds, it is best to not cook it or cook it slightly to avoid loss of nutrients such as Vitamin C, lignans, and organic acids.
What is the best time to eat Cucumber?
Cucumber is best consumed during the lunch time or morning time! During the early hours of the day, cucumber benefits your digestive system to keep you hydrated and nourished. It improves the circulation of nutrients and promotes your digestive fire for best assimilation of the nutrients!
Is it good to eat cucumber at night?
Consumption of cucumber in the night slows down digestion and stresses the natural detoxification process of your body. It can lead to bloating, frequent urination, and pain in the lower abdomen area on a short term basis. If you consume cucumber regularly in the night time, it may trigger chronic health disorders such as water retention, insomnia, allergies, and inflammation.
Cucumber benefits are lost when it is consumed in the night. It becomes incompatible food and works against your body’s systems.
Cucumber Salad Recipe – Power Breakfast
Indian Style Mung Bean Cucumber Salad: Spicy and High Protein
- Salad Mixing Bowl
For the Salad
- 1 Cup Yellow Mung Bean Mung Bean without Skin
- 3 Cups Japanese Cucumber Or Any slicing Cucumber
- 1 Cup Vegetables Carrots or Red baby radish
- ½ Cup Mint and Coriander leaves Chopped fine
- 3 tbsp Lemon Juice
- 1½ tsp Himalayan Rock Salt or Sea Salt
For the seasoning
- 1 tbsp cooking oil olive oil or sesame oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 Regular Dry Red Chili or fresh green chili
- Pinch Asafetida or Hing
- 2 Sprigs Curry Leaves fresh
- 3 tbsp Pomegranate Seeds Optional
- 2 tbsp Freshly grated coconut Optional
For the Mung Beans
- Wash and soak moong beans for 30 minutes~1 hour in 2 cups of hot water.
- Drain the water and keep it aside.
For the Seasoned Mung Beans
- Heat oil, add few mustard seeds, when they pop, add remaining mustard seeds and cumin seeds.
- Add hing, red chilies, and curry leaves. Fry them for 5~10 seconds.
- Pour the mix in the drained Mung Beans that were set aside earlier.
- Mix well and switch off the heat.
- Do not cook the dal.
- Store the seasoned Mung beans in the refrigerator and use as needed.
Ready the Salad
- Slice the cucumber and the veggies.
- Finely chop coriander and mint leaves.
- Add the cucumber and veggies to the seasoned mung beans.
- Add lemon juice and salt. Mix well.
- Adjust salt /seasoning according to your taste.
- Decorate with radish and cucumber slices or pomegranate.
- Keep in the refrigerator.
- Serve cold with rice, roti in lunch or have it as a power breakfast.