Cucumber

Science in the kitchen

CUCUMBER

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Description, varieties, aroma, taste,...

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Real and Art Pictures

These cute turtles are made by ItalyPaul.co.uk Photographs! His website has some
Youtube tutorials about creating these kinds of Food Art.

https://sway.com/l8JeHKLBGOICPkYR?ref=Link&loc=play

In 10 steps how to grow a cucumber

https://www.slideshare.net/AnicaTrikovi1/how-to-grow-
cucumber?ref=https://twinspace.etwinning.net/22497/pages/page/182495cucu

mber?ref=https://t

In which countries worldwide is it grown (produced)?
Cultivation history

The cucumber originated in India, where even to this day the greatest number of
varieties can be found
It has been cultivated in India for at least 3,000 years, but was probably introduced to
Europe by the Greeks possibly Alexander the great.
Monastic writings from Northern France mention the cucumber being grown by monks
in the 9th century

Earliest cultivation
The cucumber is listed among the foods of ancient India and the earliest mention of the
cucumber appears on a temple wall which also includes the oldest reference of the
“zero” , Records of cucumber production in ancient Thrace were recorded by the
ancient greeks.,
Today it is part of the modern cuisine of Bulgaria and Turkey. Cucumbers are
mentioned in the Bible as one of the foods eaten by the Israelites in Egypt.
Some scholars believe it was introduced into China by Venetian traders in the 15th
century. .
According to Pliny the elder, the Ancient Greeks grew cucumbers, but there were
different varieties in Italy, and Africa
Roman Empire
According to Pliny, the Emperor Tiberius had the cucumber on his table daily during
summer and winter. The Romans reportedly used artificial methods (similar to the
greenhouse system) of growing to have it available for his table every day of the year.
"Indeed, he was never without it; for he had raised beds made in frames upon wheels,

by means of which the cucumbers were moved and exposed to the full heat of the sun;
while, in winter, they were withdrawn, and placed under the protection of frames glazed
with 'mirror stone' .

Reportedly, they were also cultivated in cucumber houses glazed with oiled cloth

Pliny the Elder describes the Italian fruit as very small, probably more like a gherkin,
describing it as a wild cucumber considerably smaller than the cultivated one. Pliny also
describes the preparation of a medication known as elaterium, The Romans used
cucumbers to treat scorpion bites, bad eyesight, and to scare away mice. Wives wishing
for children wore them around their waists. They were also carried by midwives, and
thrown away when the child was born.

Middle Ages

Charlemagne had cucumbers grown in his gardens in the 8th/9th century. They were
reportedly introduced into England in the early 14th century, lost, then reintroduced
approximately 250 years later. The Spanish brought cucumbers to America in 1494. In
1535, Jaques Cartier, a French explorer, found “very great cucumbers” grown in
Canada.

Throughout the 16th century, European trappers, traders, bison hunters, and explorers
bartered for the products of American Indian agriculture. The native American
tribes learned from the Spanish how to grow European crops.

In 1630, the Reverend Higginson produced a book called New England Plantation in
which, describing a garden on Conant’s Island in near Boston known as The Governor’s
Garden, he states: The countrie aboundeth naturally with store of roots of great varietie
and good to eat. Our turnips, parsnips, and carrots are here both bigger and sweeter
than is ordinary to be found in England. Here are store of pompions, cowcumbers, and
other things of that nature which I know not...”

William Wood published in New England Prospect (published in 1633 in England)
observations he made in 1629 in America: “The ground affords very good kitchin
gardens, for Turneps, Parsnips, Carrots, Radishes, and Pompions, Muskmillons,
Isquoter-squashes, coucumbars, Onyons, and whatever grows well in England grows
as well there, many things being better and larger.”

Age of Enlightenment and later

In the later 17th century, a prejudice developed against uncooked vegetables and fruits.
A number of articles in contemporary health publications stated that uncooked plants
brought on summer diseases and should be forbidden to children. The cucumber kept
this reputation for an inordinate period of time: “fit only for consumption by cows,” which
some believe is why it gained the name, cowcumber.

A copper etching made by Maddalena Bouchard between 1772 and 1793 shows this
plant to have smaller, almost bean-shaped fruits, and small yellow flowers. The small
form of the cucumber is figured in Herbals of the 16th century, but states, "If hung in a
tube while in blossom, the Cucumber will grow to a most surprising length."

Samuel Pepys wrote in his diary on 22 August 1663 “this day Sir W. Batten tells me that
Mr. Newburne is dead of eating cowcumbers, of which the other day I heard of another,
I think.” In "The Greenstone Door", William Satchell notes that "Te Moanaroa was dead
– of a surfeit of cucumbers...", having eaten four of the "prickly" melons.

Cucumber production

Cucumber production varies as much as any vegetable product, but China goes
unchallenged as the top producer. Largest cucumber producer countries are producing
diverse colors in distinctive shapes. It is fourth biggest producing vegetable on the
planet, which is likewise useful for human’s wellbeing.

For quite some time now, China has been standing in the number one spot as the
world's largest producer of cucumbers and gherkins. Following the Chinese cucumber
farming sector are those of countries such as Turkey and Iran well to its West. These
three countries have been able to maintain the top three positions for most of the new
millennium, with China estimated to produce around three-fourths of the global total
every year. In fact, there were an amazing 54.3 million tons of these vegetables
produced in China last year. The same cannot be said of countries like the US, where
production of these commodities has gradually decreased, with a reduction in annual
output of about 20% since 2000. The same trend is being seen in Japan, while
countries like Spain are actually moving upwards in cucumber production rankings.
Japan’s decrease was largely influenced by catastrophic disasters that have been
experienced in the past decade, as has been the case in Thailand. However, they
remain to be among the top producers of cucumber and gherkins globally.

win

Data are from this site: http://www.worldatlas.com/articles/the-world-leaders-in-cucumber-

production.htmlhttps://twinspace.etwinning.net/22497/
pages/page/182495



Import and export in Europe

Extra-EU imports represent only 4% of total European imports. Indeed, EU cucumbers
have a clear supremacy on their domestic market, and their import volumes have still
increased +7% in value and +8% in volume. The biggest European importer is Germany
(516,682 tons). It received 41% of European imports in 2015. The UK reached a total
import volume of 139,465 tons, followed by the Netherlands (98,145 tons), Belgium
(85,774 tons) and France (74,201 tons)

In 2015, the main suppliers for cucumbers in Europe were all European. Spain (€471.71
million) and the Netherlands (€393.67 million) combined were worth more than half of
the total value of cucumber imports in Europe. Belgium (€47.96 million), Germany
(€60.60 million) and Greece (€18.8 million) are among the top-5 suppliers in Europe.

Below are the 15 countries that exported the highest dollar value worth of
cucumbers during 2015:

1. Spain: US$528.1 million (24.3% of total cucumbers exports)
2. Netherlands: $485.7 million (22.3%)
3. Mexico: $402 million (18.5%)
4. Canada: $174.3 million (8%)
5. Iran: $64.2 million (3%)
6. Belgium: $64 million (2.9%)
7. United States: $55.2 million (2.5%)
8. Turkey: $47.9 million (2.2%)
9. Jordan: $45.4 million (2.1%)
10. China: $33.9 million (1.6%)
11. Belarus: $29.3 million (1.35%)
12. Germany: $27.3 million (1.26%)
13. Greece: $25.5 million (1.2%)
14. France: $19.6 million (0.9%)
15. Austria: $13.9 million (0.6%)

The listed 15 countries shipped 92.8% of all cucumbers exports in 2015 (by
value).

Among the above countries, the fastest-growing cucumbers exporters since
2011 were: Belarus (up 113.7%), Belgium (up 85.1%), Mexico (up 55.3%)
and China (up 47.8%).

Those countries that posted declines in their exported cucumbers sales were
led by: Jordan (down -62.6%), Iran (down -53%), Turkey (down -19.1%)
and United States (down -6.4%).

Source:

http://www.eurofresh-distribution.com/news/european-supremacy-cucumbers

http://www.worldstopexports.com/top-cucumbers-exporting-countries/

Prices in Europe

(flag, price, shop)

 0.85 euro, Colruyt
 1.17 euro, TESCO
 1,19 euro, Carrefour
 1.53 euro, Pijace
 0,55 euro, Piata
 0,52 euro, IWASE
 0,99 euro Maine Grocery Delivery

Recipes with cucumber
http://joom.ag/g68W

Science experiment

https://youtu.be/SDDJzDXC1fs

Foodpairing

http://popplet.com/app/#/3802260

Health benefits and Nutritional values

Nutritional profile

Cucumbers are good sources of phytonutrients (plant chemicals that have protective or disease preventive

properties) such flavonoids, lignans and triterpenes, which have antioxidant, anti-inflammatory and anti-cancer
benefits, according to World’s Healthiest Foods. The peel and seeds are the most nutrient-dense parts of the

cucumber. They contain fiber and beta-carotene, a form of vitamin A that is good for eyes, and cucumber seeds

were a good source of minerals, and contained calcium.

Cucumbers are naturally low in calories, carbohydrates, sodium, fat and cholesterol. There are just 16 calories

in a cup of cucumber with its peel (15 without). You will get about 4 percent of your daily potassium, 3
percent of your daily fiber and 4 percent of your daily vitamin C. They also “provide small amounts of vitamin

K, vitamin C, magnesium, potassium, manganese and vitamin A,

Here are the nutrition facts for cucumbers, according to the U.S. Food and Drug Administration, which
regulates food labeling through the Nutritional Labeling and Education Act:

Amt per %DV* Amt per Serving %DV*
Serving
Nutrition Facts Total Carbohydrate 1%
Total Fat 0g 0%
Cucumber, with peel, raw
Cholesterol 2g
Serving size: 0mg
1/2 cup, sliced (52 g) 0% Dietary Fiber 0g 0%

Calories 8 Sodium 1mg 2% Sugars 0g
Calories from Fat 0 Protein 0g
1% Calcium
*Percent Daily Values (%DV) are based on a 2,000 calorie 2% Iron 1%
diet. Vitamin A 1%

Vitamin C

Health benefits of cucumbers

Hydration

Cucumbers are 95 percent water. This makes cucumbers a great way to stay hydrated, especially during the
summer.

The anti-inflammatory compounds in cucumbers help reduce skin irritation and has anti-aging impact on skin.

Cancer prevention

Cucumbers contain two phytonutrient compounds associated with anti-cancer benefits: lignans and
cucurbitacins. In recent years, pharmaceutical companies have been paying special attention to cucurbitacins,
hoping to use them in new cancer drugs. According to a 2010 research review published in Scientific World
Journal, scientists have found that cucurbitacins can help block the signaling pathways that are important for
cancer cell proliferation and survival.

Skin

You’ve probably seen pictures of people at a spa relaxing with cucumber slices over their eyes. It turns out
there’s science behind this pampering ritual. Ware explained, “Cucumbers have a cooling and soothing effect
that decreases swelling, irritation and inflammation when used topically. Cucumber slices can be placed on the
eyes can decrease morning puffiness or alleviate and treat sunburn when placed on the affected areas.” She
also noted that high vegetable intake is associated with a healthy complexion in general.

Bone health

In the past few decades, it has become clear that vitamin K is important to bone health, and one cup of
cucumber contains about 19 percent of the recommended daily intake of vitamin K. One review published
in Nutrition noted that vitamin K intake might reduce fracture rates, work with vitamin D to increase bone
density and positively affect calcium balance.

Antioxidants

Cucumbers contain several antioxidants, including vitamin C, beta-carotene and manganese, as well as
flavonoids, triterpenes and lignans that have anti-inflammatory properties.

Heart health

“Eating a variety of fruits and vegetables of all kinds is associated with a reduced risk for many health
conditions, such as heart disease, diabetes, stroke and obesity,” said Ware. Cucumbers’ potassium content may
be especially helpful in this regard. One cup of sliced cukes contains only about 4 percent of the body’s daily
potassium needs, but it comes with significantly fewer calories than most high-potassium foods like bananas.

The vitamin K in cucumbers is also known to be essential in the blood-clotting process.

Risks of eating cucumbers

There can be a few risks from eating cukes. Pesticide consumption is one concern. Ware explained, “The
Environmental Working Group produces a list each year of fruits and vegetables with the highest levels of
pesticide residue, known as the Dirty Dozen. Cucumbers are one of the fruits and vegetables that the
Environmental Working Group has placed on its Dirty Dozen list, meaning the exposure to pesticide residue is
high.”

Additionally, cucumbers may be waxed to help protect them during shipping. According to World’s Healthiest
Foods, both organic and conventionally grown cukes may be waxed, but organic ones can only use non-
synthetic waxes with chemicals approved under organic regulations. For this reason and the pesticide concerns,
World’s Healthiest Foods encourages buying organic cucumbers. But Ware stipulated, “This does not mean

you should avoid cucumbers altogether if you can’t find or afford organic. The nutritional benefit of eating
conventionally grown produce outweighs the risk of not eating produce at all.”

Pickles

Pickling is a method of preserving food — and not only cucumbers — to prevent spoiling. There are two basic
types of pickles: fermented and non-fermented, according to the World's Healthiest Foods.

Fermented pickles have been soaked in brine, which is water that has been saturated with salt. The word
"pickle" comes from the Dutch word pekel, which means brine. Brines can also contain other ingredients, such
as vinegar, dill seed, garlic and lime.

Dill pickles are brined with dill added to the solution, obviously. Kosher dills are brined with dill and garlic.
"Kosher" in this case does not necessarily mean the cucumbers have been prepared according to kosher dietary
laws, however; it just means garlic has been added to the brining process, according to the World's Healthiest
Foods.

Gherkin pickles are usually just immature cucumbers, according to Cornell University.

Source: http://www.livescience.com/51000-cucumber-nutrition.html