Fresh Vegetables

Cucumber

Cucumber

Cucumber is a widely cultivated vegetable crop belonging to the Cucurbitaceae family. It is a climbing vine plant that produces elongated, cylindrical fruits, commonly consumed fresh as a salad vegetable or processed into pickles.

Cucumbers are typically green-skinned with crisp, juicy, and refreshing flesh, though varieties also exist in light green, yellow, and even white shades. The fruit is composed mainly of water (about 95%), making it a hydrating, low-calorie food rich in vitamins, minerals, and antioxidants.

There are different market types of cucumbers: slicing cucumbers (larger, eaten fresh), pickling cucumbers (smaller, used for pickles), and seedless/English cucumbers (long, thin-skinned, tender).

Cucumbers are grown extensively in India, China, Turkey, USA, Spain, and Russia, and are one of the most consumed salad vegetables worldwide. They are enjoyed raw in salads, sandwiches, smoothies, juices, or pickled in brine/vinegar for longer preservation.

Besides culinary use, cucumber extracts are widely used in cosmetics, skincare, and wellness products due to their cooling, soothing, and hydrating properties.

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Product Name
Cucumber (Cucumis sativus)
Varieties
Slicing, Pickling, English (Seedless), Persian, Gherkins, Lemon Cucumber, Armenian Cucumber
Shape
Cylindrical to elongated, smooth or slightly ribbed
Skin Color
Light to dark green (also yellow or white in specialty varieties)
Flesh Color
Pale green to white, crisp and juicy
Size / Length
Pickling: 7–15 cm ; Slicing: 15–25 cm ; English: 25–30 cm+
Diameter
2 – 5 cm (varies by type)
Weight
100 g – 500 g per fruit (commercial range)
Condition
Firm, tender, uniform color ; free from yellowing, shriveling, cracks, insect damage, or decay
Moisture Content
94 – 96%
Shelf Life
Fresh: 1 – 2 weeks at ambient ; 2 – 3 weeks under cold storage (10–12°C, 90–95% RH) ; Pickled: up to 12 months
Nutritional Value
Energy: 15 kcal ; Carbohydrates: 3.6 g ; Protein: 0.7 g ; Fat: 0.1 g ; Fiber: 0.5 g ; Vitamin C: 3 mg ; Vitamin K: 16 µg ; Potassium: 147 mg (per 100 g, approx.)
Packaging
Carton boxes, plastic crates, mesh bags, or jars/pouches (for pickled cucumbers)
Packing Sizes
5 kg, 10 kg, 20 kg, 25 kg (customized as per buyer requirement)
Labeling
Product name, variety, grade, net weight, country of origin, packing date, best before
Storage Temperature
Fresh: 10 – 12°C (avoid chilling injury) ; Pickled: cool, dry place
Relative Humidity
90 – 95%
Transportation
Fresh cucumbers in ventilated crates/containers ; pickled products in sealed jars/pouches
Slicing Cucumbers
Pickling Cucumbers
English / Seedless Cucumbers
Persian Cucumbers
Gherkins
Consumed fresh in salads, sandwiches, and wraps.
Used in juices, smoothies, cold soups, and detox drinks.
Widely processed into pickles and relishes.
Served as a garnish and side dish in multiple cuisines.
Food Industry: Used for pickles, sauces, dips, and packaged salads.
Cosmetics & Personal Care: Extracts used in face packs, creams, gels, lotions, shampoos, and under-eye products.
Pharmaceuticals & Wellness: Used in herbal medicines and nutraceuticals for hydration and antioxidant properties.
1. Hydration Support
2. Low in Calories, High in Nutrients
3. Supports Skin Health
4. Aids Digestion
5. Promotes Heart Health
6. Rich in Antioxidants
7. Supports Weight Loss
8. Regulates Blood Sugar
9. Bone and Joint Health
10. Detoxification