Cucumber: characteristics, nutrient content, vitamins and dietary recipes

Cucurbita pepo is a variety of ordinary cucumber that originated in sunny Italy, from which notabene takes its name zucchina (small zucchini). In some regions more popularly known as zucchini, but equally readily cultivated due to its flavor and nutritional properties. There are several types of cultivated cucumbers, which is why the names zucchini and cabbage are often used for different forms of vegetables.

Cucumber is a vegetable that not only tastes very good in many dishes, but is valued in all weight loss diets because it has a very low energy value and is readily used in low-calorie diets. In addition, it is very well tolerated by people with a sensitive digestive system and a stomach acid problem because it contains many alkalizing substances.

First of all, cucumber is a very low-energy food item, 100 g is only 15 kcal. Cucumbers are rich in valuable minerals such as magnesium, iron or potassium. It also contains a small amount of fat 0.1 g/100 g, protein 1.2 g/100g and a higher content of carbohydrates 3.2 g.

Cucumbers, or cabbage, contain very important vitamins from a health point of view. B vitamins are important, especially vitamin B1, which is involved in metabolic processes and carbohydrate conversion, and vitamin B3, which is also involved in metabolism. A very important and valuable vitamin is vitamin C, which protects and strengthens the body, as well as carotene, which has antioxidant properties.

Preparation: Cook the pasta in salted water and soak it in salt, then cut the pasta into flakes, rinse it with garlic, sprinkle it with salt and pepper, then grill it. Wash the spoons of the spaghetti with olive oil, cut the ends and rinse them with salt. Add the butter to the pasta and all the hot pepper juice for a while.