Cucumber 黄瓜 （huáng guā）
Classification: Cucurbitaceae, Cucumis genus
Calories: 15kcal/100g
Nutritional Value: Clears heat and detoxifies, benefits the brain and calms the mind, lowers blood sugar.
Not suitable for: Individuals with cold stomach, weak spleen and stomach, or cold cough.
Introduction: Cucumbers have a crisp texture when eaten raw, with long, rough stems and leaves that are broadly heart-shaped or triangular. The flowers are a pale yellow-white color with a slight fuzziness, and the mature fruits are elongated or cylindrical and greenish-yellow in color. The seeds are narrow-ovate and white. Cucumbers are refreshing and have a cool and crisp taste. They are known for their crunchy and refreshing texture. They have a fragrant flavor with a hint of sweetness and a subtle bitter taste. When consumed, cucumbers have tender, juicy flesh and a cooling sensation, making them a popular choice during hot summers. Cucumbers are rich in vitamins B2, C, E, as well as trace elements such as calcium, phosphorus, and iron. They also contain components such as malic acid and vitamin K, which contribute to strengthening the body. Fresh cucumbers have a bright and even color without any green or brown spots.