Cucumber

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears edible fruit, which are green when ripe and typically elongated and cylindrical. Cucumbers are thought to have originated in India and are now grown worldwide.

Cucumbers are primarily used as a vegetable in cooking, often eaten raw in salads or pickled. In packaged foods, they are most commonly found in prepared salads and dips, providing a fresh, crisp texture and mild flavour. They are not typically added for a specific functional purpose like preservation or emulsification.

Cucumber is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is composed mainly of water and contains some vitamins and minerals. As part of a balanced diet, cucumber contributes to hydration and nutrient intake. There are no widely recognised health controversies associated with the consumption of cucumber at typical dietary levels.