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Cucumber juice

From Wikipedia, the free encyclopedia
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]

Cucumber juice
Nutritional value per 1 ounce
Energy9 kcal (38 kJ)
1 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin C
2%
2 mg
MineralsQuantity
%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

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References

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  1. ^ a b c Balch, P.A. (2003). Prescription for Dietary Wellness. Avery. p. 36. ISBN 978-1-58333-147-7.
  2. ^ Curtis, Susan; Thomas, Pat; Vilinac, Dragana (2013). Healing Foods. DK Publishing. p. 58. ISBN 978-1-4654-1631-5.
  3. ^ 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]
  4. ^ Sharma, R. (2005). Diet Management Guide. A.H.W. Sameer series. Diamond Pocket Books. p. 179. ISBN 978-81-288-1085-5.
  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.
  6. ^ Watson, R.R. (2014). Diet and Exercise in Cystic Fibrosis. Elsevier Science. p. 104. ISBN 978-0-12-800588-0.
  7. ^ Earl Mindell's Food as Medicine. Pocket Books. 2002. p. 119. ISBN 978-0-7432-2662-2.
  8. ^ "Calories in Raw Cucumber Juice". Myfitnesspal.com. Archived from the original on 17 April 2015. Retrieved 16 April 2015.
  9. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  10. ^ 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. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  11. ^ Katsambas, A.D.; Lotti, T.M. (2003). European Handbook of Dermatological Treatments. Springer. p. 473. ISBN 978-3-540-00878-1.
  12. ^ 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.
  13. ^ N.A.R.D. Notes. National Association of Retail Druggists. 1911. p. 649.
  14. ^ 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.
  15. ^ 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.
  16. ^ a b Duke, J.A. (1993). CRC Handbook of Alternative Cash Crops. Taylor & Francis. p. 203. ISBN 978-0-8493-3620-1.

Further reading

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