The white-skinned cucumber is suitable for both fresh consumption and canning.
The best cucumbers are 8-10 cm long - the taste of larger cucumbers deteriorates.
Retains crisp texture even when canned. Productive variety.
* Cucumber (Cucumis sativus).
The homeland of the cucumber is considered to be India and China, where it was known more than 5,000 years ago.
In India today you can find its wild relatives growing in the forest, entwining trees like vines. The cucumber is depicted on the frescoes of Ancient Egypt and in Greek temples, which allows us to judge its rather respectable age.
Cucumber fruits consist of 95% water, 0.7-1% protein, 2% sugars, contain vitamins C, B1, B2, P, provitamin A, enzymes, aromatic substances and mineral salts.
Cucumber has very valuable taste, dietary and medicinal qualities. Alkaline salts (they make up 75% of the total amount of mineral salts contained in the cucumber fruit) reduce the acidity of gastric juice, and the high potassium content (174 mg per 100 g of wet weight) helps remove water from the body and has a beneficial effect on the functioning of the heart and kidneys, liver.