Cucumber

cucumber

Scientific name: Cucumis sativus Linn.

The original name of "cucumber" is "cucumber". It is generally believed that it originated from the Western Han Dynasty. It was named after it was introduced to the Central Plains from the Western Regions. The 28th volume of "Compendium of Materia Medica" written by Li Shizhen in the Ming Dynasty, "Cai Bu San· Courgette" contains: "Zhang Qian brought the plant from the Western Regions, and the courgette was named courgette."

Efficacy of nature, taste and flavor

Cool in nature, sweet in taste, slightly toxic; enters the lung, stomach and large intestine meridians.

Effects and Indications

Clear away heat and diuresis, detoxify and reduce swelling, produce body fluids and quench thirst. It is mainly used to treat diseases such as body heat and polydipsia, sore throat, eye diseases caused by wind-heat, jaundice due to damp-heat, and difficulty in urination.

Nutritional content

Each 100 grams contains 0.6 to 0.8 grams of protein, 0.2 grams of fat, 1.6 to 2.0 grams of carbohydrates, 0.4 to 0.5 grams of ash, and 15 to 19 mg of calcium. , 29 to 33 mg of phosphorus, 0.2 to 1.1 mg of iron, 0.2 to 0.3 mg of carotene, 0.02 to 0.04 mg of thiamine, 0.04 to 0.4 mg of riboflavin, 0.2 to 0.3 mg of niacin, and 4 to 11 mg of ascorbic acid. In addition, it also contains glucose, rhamnose, galactose, mannose, xylose, fructose, caffeic acid, chlorogenic acid, a variety of free amino acids, volatile oils, cucurbitacins, cucumber enzymes, etc.

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