The healing power of cucumber

Some people wrongly believe that the cucumber is not really healthy. Scientists used to think that cucumbers did not belong to the category of healthy vegetables. Since then, a lot of research has been done on phytonutrients in cucumbers. This shows that this elongated vegetable is indeed healthy. Cucumber is a tasty fresh vegetable that is mainly eaten raw. The cucumber is related to the melons. He is a great thirst quencher. Cucumber often forms the basis of vegetable smoothies. It is also a regular ingredient in many salads. In the lukewarm salad gado-gado, cucumber is combined with satay sauce, which is a perfect flavor combination.

How the cucumber conquered the world

The cucumber is originally from India. He is mentioned in a story by Gilgamesh from about 3000 BC. This means that the cucumber has been eaten for at least 5000 years. From India the cucumber traveled to Sumer and on to Turkey and ancient Greece. From there it ended up in Rome. The Romans loved the cucumber. Furthermore, it has become a widely eaten vegetable in Europe and was eaten worldwide after the European invasion of both Americas.

Cucumbers that are picked early and kept in vinegar are called pickles. Unfortunately, the nutritional value decreases by preserving vegetables with vinegar. Cucumber is also known worldwide as a sour bomb. This phenomenon originated in India where it is called Acar. In Indonesia, pickled vegetables are also called acar. Europe is in the habit of putting vegetables in salt, or brine. The Dutch word pekel is the origin of the English word pickles which stands for sour vegetables. Because of the winter cold here it was necessary to salt vegetables in order to eat them in winter, the Dutch had the habit of keeping vegetables in the salt. Today there are sweet and sour vegetables and salt and sour pickles.

Cucumber does not contain an excessive amount of vitamins and minerals, but that does not say everything. More and more research is being done on phytonutrients, which can be antioxidants as well as vitamins. Many phytonutrients such as polyphenols have a specific effect. More and more phenols are being discovered in fresh fruits and vegetables. The cucumber contains vitamin K; 100 grams is enough for 20% of the Recommended Daily Allowance (RDA). It also contains vitamin C (5% RDA / 100 grams) and vitamin B5 (3% RDA). It contains the minerals molybdenum (7% RDA), potassium (4.3% RDA), manganese (4% RDA), magnesium (3.3% RDA) and it contains the amino acid tryptophan (3% RDA).

Cucumber contains a variety of phytonutrients, including flavonoids. The flavonoids include apigenin, luteolin, quercetin and kaempferol. Kwa lignans it contains pinoresinol, lariciresinol and secoisolariciresinol. These lignans reduce the risk of cardiovascular disease. Broccoli and coal contain the same lignans. It also contains the triterpenes cucurbitacin A, cucurbitacin B, cucurbitacin C and cucurbitacin D.

The flavonoids provide an anti-inflammatory effect. Combined with vitamin C, this effect is further enhanced. The cucurbitacins have an anti-cancer effect, just like the lignans in cucumber. The lignans play an interesting one-two punch with our stomach bacteria. These convert the lignans from the cucumber into enterolignans such as enterodiol and enterolactone. These enterolignans bind to estrogen receptors. These lignans are bio-identical hormones. Eating food with lignans is very healthy. This reduces the risk of estrogen-related cancers including breast cancer, ovarian cancer, prostate cancer and cervical cancer.

Cucumbers have been converted since the 1970s from a vegetable with sour yet edible seeds to a vegetable without seeds and with only a watery residue of seeds. In third world countries, where the cucumber is often only grown organically and not in over-refined form, the cucumber tastes much better. It has a fuller taste. In the Netherlands, the cucumber comes from greenhouses and is very watery compared to a third world cucumber. Western agriculture has made little progress in taste. All culinary experts agree on this. The Dutch greenhouse tomato is also a watery, tasteless substance compared to an organic tomato.

Cucumber is an ideal snack vegetable. You can always put a bowl of cucumber on the table during the main meal. Cucumber is a fresh change to the food that makes the whole hot meal taste better. Cucumber is delicious on bread in combination with Dutch cheese or peanut butter. Spread a sandwich with peanut butter, sambal and cucumber. Cucumber is also ideal to combine with a homemade satay sauce. You can also grate cucumber well. Together with grated carrot and grated beetroot you can make a delicious tricolor grated raw vegetable salad to which you no longer need to add any dressing.