The amazing uses and benefits of cucumber

Cucumbers not only are so refreshing and taste great, they are also great for your health…  and have a multitude
Lifestyle

Cucumbers not only are so refreshing and taste great, they are also great for your health…  and have a multitude of uses. This vegetable is the fourth most cultivated vegetable in the world and known to be one of the best foods for your body’s overall health.

Here are some amazing benefits and uses of this magic superfood.

1. They’re packed full of vitamins

Cucumbers contain most of the vitamins you need every day – just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Put down that coffee!

For a pick me up in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and carbohydrates that can provide that quick lift that can last for hours. Slice some and put in your water bottle.

3. Eliminate mirror fog

If you rub a cucumber slice along your bathroom mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Freshen your breath

Have you just realised you don’t have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath – the phytochemical will kill the bacteria in your mouth responsible for causing bad breath.

5. Clean faucets, sinks and stainless steel

Looking for a ‘green’ way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won’t leave streaks and won’t harm you fingers or fingernails while you clean.

6. Keeps you hydrated

If you are too busy to drink enough water, chew on a cool cucumber, which is 96 per cent water. It will make you feel hydrated quickly.

7. Skin and hair care

If you don’t like to eat the skin of the cucumber, it can be used for skin irritations and sunburns just as aloe would be used. Place a slice over puffy eyes to take advantage of its anti-inflammatory properties. The silicon and sulphur in cucumbers help stimulate hair growth.

8. Cancer fighting

Cucumber are known to contain lariciresinol, pinoresinol, and secoisolariciresinol. These three lignans have a strong history of research in connection with reduced risk of several cancer types, including breast cancer, ovarian cancer, uterine cancer and prostate cancer.

9. Weight loss aid

Due to its low calorie and high water content, cucumber a great diet addition for people who are looking to lose weight. The high water content and fibre in cucumbers are very effective in cleansing the body of toxins from the digestive system. They are also great for easing constipation.

10. Helps diabetes sufferers by reducing blood pressure

Cucumber juice contains a hormone that assists the pancreas in producing insulin – which has been found to be beneficial to diabetic patients. All the vitamins in cucumbers work effectively for regulating blood pressure.

11. Relieves gout and arthritis pain

Cucumber is an fantastic source of silica, which is known to help promotes joint health by strengthening the connective tissues.

 

Do you love cucumber? How do you use it?

  1. Luv cucumbers, I know they are good for us so eat them often – my girl friend who has BC was told to eat them often to help fight cancer.

  2. I love them but cannot eat them anymore, have bad chest pain for two days afterwards.

  3. Since solids was introduced when I was weaned cucumbers have been a favourite. My late grandma would slice them for salads with malt vinegar. I still have her glass cucumber dish. She would slice them, put them in the dish and drizzle malt vinegar over them. Same with onions and tomatoes in their dishes. Also added the vinrgar to the boiling water for poached eggs. To this day my pantry always has two bottles of vinegar and the fridge always has cucumbers.

    • Brian Harris  

      Thanks for reminding me of wonderful times and tastes, Geraldine. My Nan did exactly the same with cucumbers, tomato, onion and malt vinegar. The salad was always in the same green glass bowl. I can still see the horseshoe on the base of the bowl now. Such memories of innocent, joyful times.

  4. I have just finished cutting up 9 telegraph cucumbers to make pickled cucumbers. They are now in the fridge covered in salt where they will stay for 24 hours. Tomorrow morning I’ll rinse them off and add the onions. Then I’ll make up the pickling mixture and by this time tomorrow morning I’ll have a dozen large jars of pickled cucumber.
    Yummy…..

  5. I have just finished cutting up 9 telegraph cucumbers to make pickled cucumbers. They are now in the fridge covered in salt where they will stay for 24 hours. Tomorrow morning I’ll rinse them off and add the onions. Then I’ll make up the pickling mixture and by this time tomorrow morning I’ll have a dozen large jars of pickled cucumber.
    Yummy…..

    • Hi Ruth, your pickled cucumbers sound great – if not too much trouble can I please have the whole recipe ???

    • Kathie Montalti Nutrition
      5 large Lebanese cucumbers, trimmed, cut into 5mm-thick slices
      2 small brown onions, halved, thinly sliced
      1 tablespoon salt
      375ml (1 1/2 cups) apple cider vinegar
      215g (1 cup) caster sugar
      2 teaspoons mustard seeds
      2 teaspoons coriander seeds
      Large pinch of ground turmeric

    • Kathie Montalti Place the cucumber, onion and salt in a bowl. Toss to combine. Cover with plastic wrap. Place in the fridge overnight to soften. Rinse the cucumber mixture in a colander. Pat dry with paper towel.
      Step 2
      Place vinegar, sugar, mustard seeds, coriander seeds and turmeric in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Add the cucumber mixture. Bring to a simmer.
      Step 3
      Transfer the mixture to clean, dry glass jars. Seal and invert for 2 minutes. Set aside for 1 day to develop the flavours.

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