Carbs in cucumbers
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Carbohydrate Content in Cucumbers
Carbohydrate Composition in Cucumber Fruit
Cucumbers (Cucumis sativus L.) are primarily composed of water, but they also contain a notable amount of carbohydrates. The carbohydrate content in cucumbers is approximately 2.7% per 100 grams of the edible portion8. The primary carbohydrates present in cucumbers are glucose and fructose, with concentrations ranging from 8.6 to 10.3 milligrams per gram of fresh weight, respectively. Sucrose is present in much lower concentrations, around 0.3 milligrams per gram of fresh weight1.
Carbohydrate Distribution in Different Tissues
The distribution of carbohydrates varies within different parts of the cucumber fruit. In the mesocarp and endocarp tissues, glucose and fructose are the predominant sugars, while sucrose is found in minimal amounts1. Interestingly, the seeds of cucumbers show a different carbohydrate profile during maturation. Initially, glucose and fructose levels are high, but as the seeds mature, sucrose, raffinose, and stachyose accumulate1.
Changes During Fruit Development
During the development of cucumber fruit, the levels of carbohydrates and their metabolic enzymes undergo significant changes. In the early stages of fruit development, starch levels are higher but decline as the fruit matures. The primary sugars that accumulate in the mesocarp tissues are glucose and fructose, rather than sucrose or stachyose7. This is due to the higher activity of sucrose-degrading enzymes compared to sucrose-synthesizing enzymes in these tissues7.
Impact of External Factors
External factors such as the application of nanoparticles can also influence the carbohydrate content in cucumbers. For instance, the application of CeO2 and ZnO nanoparticles has been shown to alter the carbohydrate pattern in cucumber fruits. While ZnO nanoparticles did not affect sugar content, CeO2 nanoparticles impacted non-reducing sugar content, specifically sucrose5.
Conclusion
Cucumbers contain a modest amount of carbohydrates, primarily in the form of glucose and fructose, with sucrose present in smaller quantities. The distribution and levels of these carbohydrates can vary significantly depending on the tissue type and stage of fruit development. External factors, such as nanoparticle application, can also influence the carbohydrate composition. Understanding these variations is crucial for optimizing the nutritional value and cultivation practices of cucumbers.
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Most relevant research papers on this topic
Carbohydrate Changes during Maturation of Cucumber Fruit : Implications for Sugar Metabolism and Transport.
Cucumber fruit maturation involves changes in carbohydrate profiles, with sucrose acting as the transport sugar from the peduncle to seed, and raffinose saccharide accumulation in seeds due to in situ biosynthesis.
Highly CitedAssessment of the dissipation, pre-harvest interval and dietary risk of carbosulfan, dimethoate, and their relevant metabolites in greenhouse cucumber (Cucumis sativus L.).
A minimum pre-harvest interval of 12 days for carbosulfan ensures safe consumption of cucumber, while a longer pre-harvest interval ( 27 days) is necessary to prevent dietary risk when dimethoate is applied to cucumber.
Rigorous JournalEffects of dietary carbohydrate level on growth, biochemical composition and glucose metabolism of juvenile sea cucumber Apostichopus japonicus (Selenka)
Optimal dietary carbohydrate levels for juvenile sea cucumbers are 48.56%-49.30%, as higher levels can inhibit glucose metabolism and negatively impact growth performance.
Carbohydrate Distribution and 14C-Photosynthates Uptake in the Curved Fruits of Cucumber
The curvature of cucumber fruit is due to competition among carpels for limited carbohydrates under limited photosynthesis, with each carpel showing different sink activity based on developmental order and stages.
CeO₂ and ZnO nanoparticles change the nutritional qualities of cucumber (Cucumis sativus).
CeO2 and ZnO nanoparticles alter the nutritional quality of cucumber fruit, with CeO2 NPs at 800 mg/kg significantly reducing phenolic content and ZnO NPs at 400 mg/kg increasing starch content.
Highly CitedEffects of Sources and Levels of Dietary Carbohydrate on Growth and Body Composition of Juvenile Sea Cucumbers, Apostichopus japonicus
Wheat flour and sodium alginate are more efficient than -potato starch for juvenile sea cucumber growth, and a diet containing 43-60% carbohydrate may be suitable for their culture.
Changes in carbohydrate levels and their metabolic enzymes in leaves, phloem sap and mesocarp during cucumber (Cucumis sativus L.) fruit development.
Cucumber fruit development leads to increased sugar levels in leaves, phloem sap, and mesocarp tissues, with glucose and fructose being primary contributors, while starch levels decline in leaves and mesocarp tissues.
Efficacy of Different IPM Modules against Sucking Pests of Cucumber
Cucumber, (Cucumis sativus L.), crop is grown worldwide and it ranks fourth in the list of economic vegetables in Asia after tomato, cabbage and onion. The nutritional composition of cucumber fruit per 100 g edible portion is water (96.30%), carbohydrate (2.7%), protein (0.40%), Total fat (0.10%), fiber (0.40%), mineral matter (0.4%).the fruit is a veritable source of vitamins such as vitamin A, C, K, E, (Vimala et al.,., 1999).
Cucumis sativus (cucumber)
Cucumber seeds are a good source of protein, fat, carbohydrates, and fiber, with potential health benefits due to their high levels of essential amino acids and phytochemicals.
Chemical composition and nutritional quality of sea cucumbers.
Sea cucumbers are a high protein, low fat seafood with similar amino acid contents but different fatty acid profiles among species, with T. ananas, A. mauritiana, and B. argus having higher nutritional values.
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