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Cucumis sativus

cucumis sativus - Wikilingue - Encydia

For other uses of cucumber, see cucumber (desambiguación).

Plantilla:Ficha of taxón Cucumis sativus, the cucumber, is the fruit of an annual herbaceous plant of the family of the cucurbitaceous ones. The plant possesses big green sheets forming a canopy on the fruits, which are born of side sprouts in the armpits of these. It expresses earrings, therefore it is possible to guide it for a trellis or to allow her to grow on the soil of creeping form. The stems, thick and thorny are divided in knots of that an earring and a sheet is born.

Content

Characteristics

Its fruit, the cucumber, is a vegetable of more or less dark or even yellowish green skin, according to the variety, with cylindrical and elongated form of approximately 30 cm. The interior is a white and watery pulp with small smoothed seeds distributed along the body of the fruit. Green is usually still gathered and it is consumed raw, cooked or prepared as pickled, of that time it usually name gherkin. Fresh air has less nutrients than in vinegar due principally to the ingredients, between them the dill.

Nourishing composition of the cucumber (100 g of product) - Waters down: 97 % - Proteins: 0,8-1,6 g - Fats: 0,03-0,2 g - Carbohydrates: 1-2,4 g - energy Value: 17 lime. - Sodium 8 mg/100 g - Potassium 140 mg/100 g - Phosphorus 22 mg/100 g - Calcium 17 mg/100 g - I Shoe 0,3 mg/100 g - Retinol (Vit. A) 2 mg/100 g - ascorbic Ác. (Vit. C) 11 mg/100 g - Tiamina (Vit. B1) 0,03 mg/100 g - Riboflavin (Vit. B2) 0,03 mg/100 g - Ác. fólico (Vit. B3) 16 µg/100 g

Acquaintance as the Indian hemp.

History

It is cultivated for more than 1.000 years BC. Although it is thought that it is native to the India, its cultivation has spread so much that it is difficult to determine its origin. It already was part of the Greek gastronomy (with the name of "sikuos") and Roman. According to appointment Plinio, it was never missing between the plates served to the emperor Tiberio. Nowadays, a popular aperitif is a typical ingredient in the Mediterranean salads and its pickled variant. It was the Romans who introduced it in Europe and the Spanish who took it to America.

Uses

Salad is used often crude oil in the diverse kitchens of the world like an ingredient, although plates exist in the north of Europe known like soups of cucumber that are very popular. The cucumber is treated often like the pickled one for its packing and preservation. Also it has a cosmetic use.

Properties

It is a powerful cutaneous moisturizing one thank you, between others, to its vitamins B and C, and for it used in diverse masks or moisturizing products for the skin.

Active beginning: it contains abundant mucilages, extract, vitamin C, carotenos, amino acids, cellulose. [1]

Indications: it is used like demulcente, antipruriginoso, emollient, diuretic, depurative. Indicated for cystitis, urolitiasis, oliguria. In local use, for the care of the skin: greasy skins, blackheads, sensitive skins, you wrinkle. [1]

Due to its high place contained in cellulose, it can turn out to be indigestible. Some varieties present a bitter flavor due to its content in curcubitacina C, must be rejecting. [1]

The fruit is used. It is gathered before reaching the entire maturation, in summer. [1]

Other uses: In cosmetics it is used to whiten the skin. [1]

Common name

Sinonimia

References

  1. ↑ to b c d and «Cucumis sativus». Useful plants: Linneo. Consulted on December 30, 2009.
  2. ↑ «Cucumis sativus». Real Botanical garden: Project Anthos. Consulted on December 30, 2009.
  3. ↑ «Cucumis sativus». Tropicos.org. Missouri Botanical Garden. Consulted on December 30, 2009.

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