Major growing area
Grown mainly in green houses
The crunchy, succulent flesh feels like a watermelon when you bite into it, but lacks the sweetness. Japanese cucumbers showcase a very slight bitterness, ample freshness and are completely edible.
AYURVEDA & MEDICINAL USES
Japanese cucumbers are rich in potassium, essential to reduce blood pressure and heart rates by countering the effects of sodium. The antioxidants in this vegetable play an important role in protecting you against oxygen-derived free radicals and reactive oxygen species that stimulate aging and various disease processes. Cucumbers are rich in vitamin K, which helps strengthen bones and also plays an important role in treating Alzheimer’s disease. Cucumbers possess a mild diuretic property, which helps in controlling weight gain and high blood pressure.
A lot similar to the English cucumber, this variety is thin-skinned and is devoid of developed seeds. It is a delight to consume as you don’t have to bother with peeling or seeding it!
It can be cultivated all year around; thus, you can enjoy it any time of the year.
All you’ll need to whip up a quick, delicious Japanese cucumber salad are 2 medium cucumbers, 1/4 cup rice vinegar, 1 teaspoon sugar, 1/4 teaspoon salt and 1 tablespoon toasted sesame seeds. Slice the cucumbers in half, lengthwise. Using a food processor or sharp knife, cut into very thin slices. Place the slices in a double layer of paper towel and squeeze gently to remove any excess moisture. Mix the vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
NUTRIENTS & VALUES PER 100g EDIBLE PORTION
|Total Fat||0.11 g
|Dietary Fiber||0.5 g|
|Pantothenic acid||0.259 mg|
|Vitamin A||105 IU|
|Vitamin K||16.4 μg|