About 95 percent The masses of cucumbers are water, but in the remaining five percent there is a set of vitamins and microelements that affect the functioning of the cardiovascular system, resistance and condition of the skin. Already 100 grams of fresh cucumber provides About 13 mg of vitamin C, 16 μg of vitamin K and about 150 mg of potassium – An element that helps maintain normal blood pressure and supports electrolyte balance. The most bioactive compounds are in the skin: Flavonoids, lignans and cukurbitacins – substances with documented anti -inflammatory effect.
Even more benefits the vegetable brings in the pickled version. The fermentation process improves its digestibility, Increases the availability of B vitaminsincluding folic acid, and reduces the glycemic index of the finished product. Silage is also a source of lactic acid bacteria that support intestinal microflora and immunity. Their disadvantage may be a high sodium content, which is why people with hypertension should consume them in moderation. In the form of fresh cucumbers, however, it provides silica, the element necessary in the synthesis of collagen and elastin – key to skin, hair and nails. The green pulp also contains chlorophyll, which improves liver and kidney work, supporting the cleansing of the body of toxins and excess metabolism products.
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The choice of the form in which cucumbers are consumed not only affects the taste, but also The content of bioactive substances. Greenhouse varieties, reaching a length of up to 30 centimeters, are particularly valued in salads – they have a thin, easy to digest skin, small seed nests and are almost completely free of bitterness. They owe this to cultivation conditions: in closed greenhouse tunnels they are not exposed to environmental stress, which makes them contain less cukurbitacins, i.e. compounds responsible for bitter taste. Land varieties have shorter, more rough fruit and more intense aroma. Thanks to the compact structure and skin with natural microporas, they are perfect for pickling – fermentation is evenly, and the cucumber maintains firmness for many weeks.
Cornish, i.e. the smallest varieties (below 6 cm long), most often undergoing marinating. In an acidic environment, polyphenol stability increases, which increases the antioxidant value of the preparation, but people with a sensitive stomach should be careful with their frequent consumption. Cucumbers can also be prepared thermally, which still remains a niche practice in Polish cuisine. A brief frying, typical for Asian stir-fry, allows you to keep chlorophyll, while reduces the activity of enzymes such as ascorbinase, which could break down vitamin C in other components of the dish. Baking slices of cucumber at a temperature of about 190 ° C intensify natural sweetness and emphasizes the characteristic aldehyde notes that are responsible for A delicate, appetizing vegetable aroma.
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To fully use the nutritional potential of cucumbers, it is worth combining them with additives that strengthen their biological effect and improve the absorption of vitamins. Classic dill It provides apigenin – a compound with anti -inflammatory properties – and provitamin A, supporting tissue regeneration. Chives and onions They complement cucumbers with sulfur compounds, known from antibacterial effects, which additionally have a positive effect on the metabolism of glucose and lipids. Garlicas a source of allicin, supports intestinal microflora. If cucumbers go to salads with tomatoes, it is worth remembering one detail – ascorbinase present in the cucumber can break down vitamin C from tomato. The addition of lemon or vinegar juice reduces the pH of the sauce and neutralizes this enzyme, allowing the nutritional value of the whole dish.
Interestingly, cucumbers also work well in the presence of fat. Both vitamin K and some of the antioxidants present in the skin easily dissolve, That is why it is worth adding a tablespoon of rapeseed oil or a teaspoon of Greek yogurt to the dish. In the fermented version of the cucumbers blend in well with the greasy sea fish, such as mackerel or salmon – Omega-3 acids they contain have anti-inflammatory, and their combination with silage flavonoids can strengthen this effect. People sensitive to salt can prepare a low -salt version with limited sodium content and blackcurrant leaves, which naturally preserve and supply tannins about antibacterial effects.
Source: deccoria.pl
