The cucumber was originally called "hu gua" (胡瓜). This is because it was introduced from the Western Regions during the Western Han Dynasty. Li Shizhen said: "Zhang Qian brought the seeds back from his mission to the Western Regions, hence the name 'hu gua'." Cucumbers have a water content of 96% to 98%. They are not only crisp, tender, fragrant, and delicious, but also rich in nutrients.
Benefits:
Cucumber is a beauty-enhancing vegetable, known as the "beauty agent in the kitchen." Regular consumption or topical application can effectively combat skin aging, reduce wrinkles, and prevent cheilitis and angular stomatitis. Cucumber is an excellent weight-loss food. Those who want to lose weight should eat more cucumbers, but be sure to eat fresh ones, not pickled cucumbers, because the salt in pickled cucumbers can actually cause weight gain. Cucumber has the effect of lowering blood sugar, making it the best food that is both a vegetable and a fruit for diabetics. The bitter principle in cucumbers has anti-cancer properties. The "Compendium of Materia Medica" records that cucumber has the effects of clearing heat, quenching thirst, promoting urination, and reducing swelling.
Suitable for:
Generally suitable for all people. It is one of the preferred foods for diabetics.
Recommended amount:
1 per day (100 grams).
Warm reminder:
Cucumber can be eaten raw as a fruit, but not in excessive amounts. Cucumbers contain relatively few vitamins, so when eating them regularly, you should also consume other fruits and vegetables. The tail of the cucumber contains more bitter principle, so don't discard the entire "end" of the cucumber. People with liver disease, cardiovascular disease, gastrointestinal diseases, and high blood pressure should not eat pickled cucumbers. Those with a weak spleen and stomach, abdominal pain and diarrhea, or a cold cough should eat them in moderation.