How much water is in a cucumber?
By
Dr Jorge Metri (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.
Dr Jorge Metri’s highlights:
- Invited Reviewer of two international scientific Journals
- PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
- Diploma in Artificial Intelligence at Universidad Anáhuac, México
- Bachelor’s degree in Nutrition at the Universidad Latino
“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.
Professional experience:
Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.
Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.
In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.
Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.
Education:
- 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
- 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
- 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.
Main publications of Jorge Metri:
- Metri-Ojeda, J., Solana-Lavalle, G., Rosas-Romero, R., Palou, E., & Baigts-Allende, D. (2023). Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization, 1-13.
- Metri-Ojeda, J., Ramírez-Rodrigues, M., Rosas-Ordoñez, L., & Baigts-Allende, D. (2022). Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences, 12(15), 7456.
- Ojeda, J. M., Rodrigues, M. R., & Allende, D. B. (2022). Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference. Revista Española de Nutrición Humana y Dietética, 26.
- Metri-Ojeda, J., Nikiforidis, C., Sandoval-Peraza, M., Chel-Guerrero, L., & Baigts, D. (2019). Processing of Amaranthus hypochondriacus biomass for functional protein concentrates development. Journal of Food Research, 8(5), 70-81.
Conference papers:
- Allende, D. B., Alva, A. P., Haro, M. S., Martínez, A. S., & Ojeda, J. M. (2020). Bio-plastic polymers from renewable sources. INNOTEC, (19 ene-jun), 97-108
- Metri-Ojeda, J. C., Pérez-Alva, A., Recio-Cazares, S. L., & Baigts-Allende, D. K. (2020). Physicochemical and sensorial characterization of vegan mayonnaise using chia seed oil and mucilage (Salvia hipanica L.). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5, 485-489.
You can view some of Dr Metri’s work below and links to his professional profiles:
LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/
Research Gate: https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2
Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es
ORCID: https://orcid.org/0000-0002-7333-3688
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we are going to answer the question “how much water is in a cucumber?”. We will also discuss the nutritional and health benefits of cucumber, as well as the importance of hydration.. In the end, we will discuss how to prepare and store cucumbers.
How much water is in a cucumber?
There is 96 percent water in a cucumber. Cucumbers have a crisp and delightful flavor and high water content. Due to the high content of water, cucumbers can alleviate dehydration and are enjoyable to consume in extreme heat (1,2).
What is the nutritional composition of cucumbers?
Cucumbers are formed mainly of water, being approximately 95 % of its weight. However, they can provide some vitamins and minerals, as well as bioactive compounds with potential health benefits. The following table summarizes the nutritional value of cucumbers:
| 1 cup of unpeeled cucumber (120 g) | 1 cup of peeled cucumber (119 g) | |
| Water | 114 g | 115 g |
| Energy | 18 calories | 11.9 calories |
| Fats | 0.132 g | 0.19 g |
| Protein | 0.78 g | 0.702 g |
| Total carbohydrates | 4.36 g | 2.57 g |
| Fiber | 0.6 g | 0.833 g |
| Magnesium | 15.6 mg | 14.3 mg |
| Zinc | 0.24 mg | 0.20 mg |
| Selenium | 0.36 micrograms | 0.119 micrograms |
| Vitamin C | 3.36 mg | 3.81 mg |
| Vitamin A | 6 micrograms | 4.76 micrograms |
| Vitamin K | 19.7 micrograms | 8.57 micrograms |
| Riboflavin | 0.04 mg | 0.03 mg |
| Niacin | 0.118 mg | 0.044 mg |
| Vitamin B6 | 0.048 mg | 0.06 mg |
| Folate | 8.4 micrograms | 16.7 micrograms |
| Cryptoxanthin | 44 micrograms | 21.4 micrograms |
| Carotenoids | 67 micrograms | 45.5 micrograms |
| Lutein + zeaxanthin | 27.6 micrograms | 19 micrograms |
Adapted from FoodData Central (1,2)
If you want to look an in-depth comparison between unpeeled and peeled cucumbers, please follow this link.
What are the health benefits of cucumbers?
Cucumbers are a good hydrating source because they contain around 95% water. Without proper hydration, a person may experience dizziness or even faint (we will discuss this in-depth in a bit) (3,4).
In addition, the fiber provided by cucumbers can increase your gastrointestinal health, preventing constipation, and even reducing the risks of colon cancer (5).
Cucumbers contain 14 to 19 % of the recommended dietary amount of vitamin K in a single cup of cucumber slices. Vitamin K promotes proper blood clotting and bone strength (4).
In addition, cucumbers may provide a modest amount of vitamins B and C, which are related to a better metabolism,. good cognitive health, and a strong immune system (especially against respiratory diseases) (4).
In addition, cucumbers have polyphenols, carotenoids, and triterpenes, which are excellent and powerful antioxidants. Antioxidants can protect cells against oxidative stress and DNA damage; this will reduce your risks of some types of cancer (6-9).
Cucumber also includes a component known as cucurbitacin; these molecules have anticancer properties which exert their functions in the stomach. Therefore, cucurbitacins have been linked to a lower risk of gastric cancer (10).
What is the importance of good hydration?
Your body is formed by % of water, which is critical for thermal regulation, all metabolic processes, maintaining cell volume and your blood volume,detoxification, and even respiration. Therefore, good hydration is essential for good health (11).
The lack of hydration or the excessive loss of water is known as dehydration, and can be caused by (11):
- Extreme temperatures (both heat and cold).
- Use of diuretics.
- Excessive loss of fluids like urine, diarrhea, and vomiting.
- Excessive exercise without water or electrolyte intake.
Dehydration may cause unpleasant symptoms like headache, fatigue, and irritability, to dangerous conditions such as hypovolemia (reduction of blood volume), hyper or hypokalemia (imbalance of potassium), confusion, dizziness, respiratory difficulty, and even death in children and elderly (11).
What are the risk factors of cucumber?
Cucumber is generally safe to consume. However, there are some concerns to take into consideration.
An excessive consumption of cucumber in people with kidney disease can increase the risk of Hyperkalemia, it is a health disorder caused by an elevated potassium concentration in the body. Firstly, it causes swelling, stomach cramps, and intestinal gas (12).
The illness develops with time, impairing the kidneys’ ability to work effectively. In consequence, this puts the renal system in danger of suffering harm (12).
One issue may be the insecticides used by farmers. Before eating them, remove or rinse the skin under warm clean water (13).
Vitamin K levels are relatively significant in cucumbers. Consuming an excessive amount of cucumber may impact how a person’s blood clots (14).
People who take warfarin or comparable blood-thinning medications should not increase their consumption of cucumbers suddenly or drastically without seeing a physician (14).
How to prepare and store cucumbers?
Before putting cucumbers in a salad, make sure to wash them and rinse them properly to remove all possible bacteria, fungi, and other chemicals like insecticides or herbicides (13,15).
.
When purchasing cucumbers, avoid those that are yellow, swollen, or have sunken spots, protrusions, or wrinkly ends. These perfectly ripe cucumbers will not be very tasty (15).
Instead go for cucumbers that are bright, crisp, medium to dark green, and slim. Bruises and black patches are indicators of deterioration (15).
If you want to extend the shelf-life of your cucumber, soak them in salt water first. This will reduce their water content and prevent the cucumbers from rendering your salad dressing mushy (15).
Keep cucumbers in the refrigerated section to retain their crunch and use them within a week. If not refrigerated, they could become soft and limp by ripening (15).
Other FAQs about Water that you may be interested in.
Can humans drink distilled water
Why does water give me heartburn?
Conclusion
In this brief article, we answered the question “how much water is in a cucumber?”. We also discussed the nutritional and health benefits of cucumber, as well as the importance of hydration. In the end, we discussed how to prepare and store cucumbers.
References
- FoodData central [Internet]. Usda.gov. [cited 22 June 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/168409/nutrients
- FoodData central [Internet]. Usda.gov. [cited 22 June 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/169225/nutrients
- Slavin JL, Lloyd B. Health benefits of fruits and vegetables. Adv Nutr, 2012;3(4):506–16.
- Godswill AG, Somtochukwu IV, Ikechukwu AO, Kate EC. Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic review. International Journal of Food Sciences, 2020;3(1):1–32.
- Snauwaert E, Paglialonga F, Vande Walle J, Wan M, Desloovere A, Polderman N, et al. The benefits of dietary fiber: the gastrointestinal tract and beyond. Pediatr Nephrol, 2022.
- Naureen Z, Dhuli K, Donato K, Aquilanti B, Velluti V, Matera G, et al. Foods of the Mediterranean diet: citrus, cucumber and grape. J Prev Med Hyg, 2022 ;63(2 Suppl 3):E21–7.
- Shobha RI, Rajeshwari CU, Andallu B. Oxidative stress and antioxidant herbs and spices in cancer prevention. In: Preedy V, editor. Cancer. San Diego, CA, United States: Elsevier; 2014. p. 91–100.
- Ullah A, Munir S, Badshah SL, Khan N, Ghani L, Poulson BG, et al. Important flavonoids and their role as a therapeutic agent. Molecules, 2020 ;25(22):5243.
- Cooperstone JL, Schwartz SJ. Recent insights into health benefits of carotenoids. In: Carle R, Schweiggert RM, editors. Handbook on Natural Pigments in Food and Beverages. Elsevier; 2016. p. 473–97.
- Tuli HS, Rath P, Chauhan A, Ranjan A, Ramniwas S, Sak K, et al. Cucurbitacins as potent chemo-preventive agents: Mechanistic insight and recent trends. Biomolecules, 2022;13(1):57.
- Liska D, Mah E, Brisbois T, Barrios PL, Baker LB, Spriet LL. Narrative review of hydration and selected health outcomes in the general population. Nutrients, 2019;11(1):70.
- Moghari L, Taghizadeh M, Soleimani A, Akbari H, Sharifi N. Dietary acid load and predialysis serum bicarbonate levels in patients with end-stage renal disease. J Ren Nutr, 2023;33(1):172–80.
- Hassanzadeh N, Bahramifar N. Residue content of chlorpyrifos applied to greenhouse cucumbers and its reduction during pre‐harvest interval and post‐harvest household processing. Journal of Agricultural Science and Technology, 2019;21(2):381–91.
- Kasperkiewicz K, Ponczek MB, Owczarek J, Guga P, Budzisz E. Antagonists of vitamin K-popular coumarin drugs and new synthetic and natural coumarin derivatives. Molecules, 2020;25(6):1465.
- Kokkinakis EN, Fragkiadakis GA. HACCP effect on microbiological quality of minimally processed vegetables: a survey in six mass-catering establishments. Int J Food Sci Technol,. 2007;42(1):18–23.
