Introduction: Cucumber is a "common" vegetable on the dining table, favored for its nutrition and affordability, especially among women. The malic acid in fresh cucumbers can effectively inhibit the conversion of carbohydrates into fat. Therefore, it is also considered a great vegetable for healthy weight management. However, there are right and wrong ways to eat cucumbers. Today, let's find out more with the editor.
What makes a cucumber delicious
When people pick cucumbers, they often look for "flowers on top and spikes on the skin." In reality, normally mature cucumbers will shed their flowers naturally, leaving a scar at the top. Cucumbers treated with hormones, however, will have a thicker top and a larger, thicker body. The flower on top will be brightly colored and not fall off easily. Frequent consumption of such cucumbers may be harmful to your health. Generally, a tasty cucumber has a short, straight handle, a well-proportioned shape, a medium size, a bright green color with a sheen, no white powder on the surface, no yellow threads at the tip, a small seed cavity when broken open, and green flesh. Cucumbers that are crisp, fresh green, and have intact spines are young and tender, while deformed cucumbers like "potbellied," "pointy-tipped," or "wasp-waisted" cucumbers are a result of poor development or being stored for too long. More spikes don't necessarily mean better; what matters is tenderness. They should break off with a gentle touch.
Common cucumbers can be roughly divided into the following four types
North China Cucumber: The body is long and cylindrical or club-shaped, medium to large in size. The skin is thin, and the flesh is fragrant, crisp, and tender. Famous varieties include Beijing's Small-spined Cucumber and Large-spined Cucumber. South China Cucumber: The fruit is often cylindrical or short club-shaped, small to medium in size. The fruit bumps and spines are sparse, the skin is relatively thick and firm, and the flesh is of medium quality. It can be eaten with sauce. European Greenhouse Cucumber: Such as the Dutch cucumber. The body is short or long club-shaped with a smooth skin, no bumps or spines, and is often used for salads. Pickling Cucumber: Such as the milk cucumber. The body is oval-shaped and small, mainly used for canning.
Many people report that some cucumbers taste bitter. In fact, the bitterness of cucumbers is caused by a substance called cucurbitacin, which has the effect of enhancing human immunity and anti-tumor properties.
Two unhealthy ways to eat cucumbers
1. Cucumbers and peanuts together can cause diarrhea
Cucumbers and peanuts together can cause diarrhea: Diced cucumbers mixed with boiled peanuts are a popular refreshing cold side dish, often seen on many family dinner tables. Many men also like a plate of peanuts with diced cucumbers when drinking.
Actually, this combination is not very advisable. Because these two foods together might cause diarrhea.
That's right, for those with excellent digestive systems, it might not be a problem. But for friends whose digestive systems are not so great, it's best not to eat them together, and even if you do, don't eat too much.
2. Cucumbers with chili or celery destroy Vitamin C
Cucumbers with chili or celery destroy Vitamin C: Cucumbers contain an enzyme that breaks down vitamin C. In daily life, cucumbers are often eaten raw, at which point the vitamin C-decomposing enzyme in them remains active. If eaten together with foods rich in vitamin C, such as chili peppers, the vitamin C-decomposing enzyme in the cucumber will destroy the vitamin C in the other foods. Although this is not harmful to the body, it reduces the body's absorption of vitamin C.
If you hope to supplement your vitamin C from foods like chili peppers, celery, kale, or bitter melon, then it's best not to eat them with cucumbers.