Cucumber is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created.
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They have a mild, refreshing taste and a high water content. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration. It is eaten savory, but it is strictly a fruit.
Cucumbers have been grown in India for food and medicinal purposes since ancient times, and they have long been part of the Mediterranean diet.
Depending on the type, cucumber can be sliced in a salad or eaten whole as a snack or to clean the palate after a meal. They can be consumed with or without the skin.
Cucumber also features in a number of beauty products.
This article looks at the nutritional content of cucumber, its possible health benefits, tips for eating or using cucumber, and any potential health risks.
- Genetic Purity
- Min: 98%
- Physical Purity
- Min: 98%
- Inert matter
- Max: 2%
- Min: 75%