Cucumber juice
Cucumber juice is the juice derived from cucumbers produced by squeezing or pressing it.[1] Cucumbers are 98% water.[2]
Cucumber juice is used in beverages such as cocktails like the Bloody Mary,[3] dishes such as cucumber soup,[4] and in dips and salad dressings, such as green goddess dressing.[5] Cucumber juice has significant amounts of potassium[1] and is high in vitamin A.[6] It also contains sterol[7] and significant amounts of silicon.[1]
| Nutritional value per 1 ounce | |
|---|---|
| Energy | 9 kcal (38 kJ) |
1 g | |
| Vitamins | Quantity %DV† |
| Vitamin C | 2% 2 mg |
| Minerals | Quantity %DV† |
| Calcium | 3% 40 mg |
| Iron | 1% .1 mg |
| Potassium | 1% 41 mg |
| Sodium | 0% 2 mg |
Nutritional content source:[8] | |
| †Percentages estimated using US recommendations for adults,[9] except for potassium, which is estimated based on expert recommendation from the National Academies.[10] | |
Cucumber juice is used as an ingredient in cosmetics, soaps, shampoos, and lotions,[11][12] and in eau de toilette and perfumes.[13]
It was used in Russian traditional medicine to aid in the treatment of respiratory tract inflammation and to reduce lingering cough.[14] In other traditions it was used to soothe heartburn and reduce acid in the stomach.[15] For skin, it has been used to soothe burns and rashes.[15][14][16] Cucumber juice has been described as a repellent against wood lice and fish-moths.[16]
See also edit
References edit
- ^ a b c Balch, P.A. (2003). Prescription for Dietary Wellness. Avery. p. 36. ISBN 978-1-58333-147-7.
- ^ Curtis, Susan; Thomas, Pat; Vilinac, Dragana (2013). Healing Foods. DK Publishing. p. 58. ISBN 978-1-4654-1631-5.
- ^ O'Hara, C.B.; Nash, W.A. (1999). The Bloody Mary: A Connoisseur's Guide to the World's Most Complex Cocktail. Lyons Press Series. Lyons Press. p. 92. ISBN 978-1-55821-786-7.[permanent dead link]
- ^ Sharma, R. (2005). Diet Management Guide. A.H.W. Sameer series. Diamond Pocket Books. p. 179. ISBN 978-81-288-1085-5.
- ^ Hesser, A. (2010). The Essential New York Times Cookbook: Classic Recipes for a New Century. W. W. Norton. p. 142. ISBN 978-0-393-24767-1.
- ^ Watson, R.R. (2014). Diet and Exercise in Cystic Fibrosis. Elsevier Science. p. 104. ISBN 978-0-12-800588-0.
- ^ Earl Mindell's Food as Medicine. Pocket Books. 2002. p. 119. ISBN 978-0-7432-2662-2.
- ^ . Myfitnesspal.com. Archived from the original on 17 April 2015. Retrieved 16 April 2015.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Katsambas, A.D.; Lotti, T.M. (2003). European Handbook of Dermatological Treatments. Springer. p. 473. ISBN 978-3-540-00878-1.
- ^ Digest, E.R. (2015). The Ultimate Book of Vegetables: Gardening, health, Beauty, Crafts, Cooking. Reader's Digest. p. 646. ISBN 978-1-62145-223-2.
- ^ N.A.R.D. Notes. National Association of Retail Druggists. 1911. p. 649.
- ^ a b Zevin, I.V.; Altman, N.; Zevin, L.V. (1997). A Russian Herbal: Traditional Remedies for Health and Healing. Inner Traditions/Bear. pp. 65–66. ISBN 978-0-89281-549-4.
- ^ a b Shealy, C.N. (2012). The Healing Remedies Sourcebook: Over 1000 Natural Remedies to Prevent and Cure Common Ailments. Da Capo Press, Incorporated. p. 75. ISBN 978-0-7382-1595-2.
- ^ a b Duke, J.A. (1993). CRC Handbook of Alternative Cash Crops. Taylor & Francis. p. 203. ISBN 978-0-8493-3620-1.
Further reading edit
- Tremblay, Sylvie (April 16, 2015). "The Benefits of Cucumber Juice". SFgate.com. Retrieved April 17, 2015.
- Hui, Y.H.; Ghazala, S.; Graham, D.M.; Murrell, K.D.; Nip, W.K. (2003). Handbook of Vegetable Preservation and Processing. Food Science and Technology. Taylor & Francis. p. 190. ISBN 978-0-8247-5665-9.