Japanese Cucumber Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucumis sativus
Used raw in salads, dips, sandwiches, sushi, and in oriental cooking.
Good quality Japanese cucumbers are similar to English cucumbers with an even dark-green color and firm. However, the Japanese cucumber has prickly skin.
Avoid cucumbers that are soft, yellow or wrinkled - look on the ends for the first signs of poor quality.
Unwashed cucumbers should be placed in a perforated plastic bag and stored in the refrigerator.
In general, vegetables will not ripen further after harvest.
Cucumbers are low in Saturated Fat, awith very little Cholesterol and Sodium. They're also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a great source of Vitamin C, Vitamin K and Potassium.
The cucumber is originally from India where it has been cultivated for over 3,000 years. There is a reference to people eating cucumbers in the ancient story of Gilgamesh.
From India, the cucumber spread to Greece, then Italy where became favored by the Romans, and it eventially appeared in China
Used like a squash - steamed, baked, stuffed or fried - good-quality chayote will be firm, unblemished and light to medium-green in color. The skin (...)
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