Cucumber: what it contains and why it matters
Cucumber is a cooling salad vegetable (kheera). This page lists its nutritional content from published sources and explains which lab parameters it relates to.
Last reviewed: 2026-09-04
Nutritional content of cucumber
Per 100 g edible portion, from published composition data.
| Nutrient | Per 100 g | Source |
|---|---|---|
| Energy | 15 kcal | USDA |
| Water | 95.23 g | USDA |
| Protein | 0.65 g | USDA |
| Total lipid (fat) | 0.11 g | USDA |
| Carbohydrate | 3.63 g | USDA |
| Dietary Fiber | 0.5 g | USDA |
| Potassium | 147 mg | USDA |
| Vitamin C | 2.8 mg | USDA |
| Calcium | 16 mg | USDA |
| Magnesium | 13 mg | USDA |
| Vitamin K | 16.4 µg | USDA |
Which lab parameters does cucumber relate to?
Potassium
Potassium helps nerves and muscles work and helps balance the body's fluids [WHO].
Vitamin C
Vitamin C supports the immune system and helps the body absorb non-heme iron from plant foods [WHO].
Vegetarian and dietary notes
Cucumber is an edible botanical fruit consumed as a culinary vegetable, suitable for vegetarian and vegan diets.
Frequently asked questions
What is the water content of raw cucumber?
Raw cucumber with peel consists of approximately 95.23 g of water per 100 g [USDA].
How much potassium does cucumber provide?
Cucumber contains 147 mg of potassium per 100 g [USDA]. Potassium functions as a primary intracellular electrolyte involved in electrical charge gradients across cell membranes.
What is the vitamin C content of cucumber?
Raw cucumber provides 2.8 mg of vitamin C per 100 g [USDA]. Vitamin C acts as a water-soluble antioxidant and is an enzymatic cofactor for collagen biosynthesis.
How many calories are in 100 grams of cucumber?
Cucumber provides 15 kcal per 100 g [USDA], consisting of 3.63 g of carbohydrates, 0.65 g of protein, and 0.11 g of fat.
Does cucumber contain vitamin K?
Yes, unpeeled raw cucumber contains 16.4 µg of vitamin K per 100 g [USDA], which plays a biochemical role as a cofactor for the gamma-carboxylation of glutamic acid residues in clotting factors and bone matrix proteins.
Sources
- USDA — USDA FoodData Central, Agricultural Research Service. https://fdc.nal.usda.gov/
- WHO — World Health Organization — nutrition fact sheets. https://www.who.int/