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Cucumber is a cultivated vegetable plant of the Cucurbitaceae family and belongs to the same botanical family as watermelon, cantaloupe, summer squash, winter squash, zucchini and pumpkin.

Cucumbers contain three lignans: lariciresinol, pinoresinol, and secoisolariciresinol that have a connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.

Fresh extracts from cucumbers have both antioxidant and anti-inflammatory properties.

Fresh cucumber extracts preserve free radicals, help improve antioxidant status, inhibit the activity of pro-inflammatory enzymes like cyclo-oxygenase 2 (COX-2), and also prevent overproduction of nitric oxide, where it could pose health risks.

Cucumber phytonutrients play a key role in providing antioxidant and anti-inflammatory benefits, supporting health alongside of the conventional antioxidant nutrients—including vitamin C, beta-carotene, and manganese (Mn).

Cucumber is a vine plant that bears cylindrical fruits that are used as cooking and salad vegetable.

There are three main varieties of cucumber:

  • slicing
  • pickling
  • burpless



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