CUCUMBER: This is the fourth most cultivated vegetable in the world, very popular in salads and which originates in northeastern India. Normally it does not measure more than 30 cms. in length, but some reach 60 cms. Preserved cucumbers belong to another species, so they do not exceed 10 cms. To determine the point of quality of the cucumber, we must find it completely green and firm, we should not eat it if it is yellow. There are three types, the short cucumber and pickle, which is consumed fresh or pickled, the medium-long cucumber (French type) and the long (Dutch type). In addition to the minerals that we mentioned, within the nutritional composition of the cucumber, we have : Water: 95% Protein: 0.69 g Calories: 20 Kcal. / 100 grs Carbohydrates: 2.7 grs Fats: 0.13 grs A, E, B6, C and Niacin. When talking about vitamins, we can add that the cucumber provides an approximate 10% of the daily intake recommended by vitamin C, a total of 60 mg, this is found in the bark, so we should not stop consuming it . In addition, this plant contains cancer inhibiting substances such as terpenes, phytosterols or phytochemicals, as well as unique polyphenols, which help reduce the risk of chronic diseases. Inside the content, vitamin K or B also stands out, because they help to avoid nutrient deficiencies. in the body, for the unbalanced diet that we develop, so they always recommend the consumption of this vegetable. These vitamins end up providing energy and collaborate with the immune system.