page_title: Cucumber
section_title: Nutrition, aroma, and taste
hierarchical_section_title: Cucumber / Description / Nutrition, aroma, and taste
caption_attribution_description: English: structure of E,Z-2,6-nonadienal
context_page_description: Cucumber is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears cucumiform fruits, which are used as vegetables. There are three main varieties of cucumber—slicing, pickling, and burpless/seedless—within which several cultivars have been created. The cucumber originates from South Asia, but now grows on most continents, as many different types of cucumber are traded on the global market. In North America, the term wild cucumber refers to plants in the genera Echinocystis and Marah, though the two are not closely related.
context_section_description: In a 100-gram (3 ¹⁄₂-ounce) serving, raw cucumber (with peel) is 95% water, provides 67 kilojoules (16 kilocalories) of food energy, and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value (table).
  Depending on variety, cucumbers may have a mild melon aroma and flavor, in part resulting from unsaturated aldehydes, such as (E,Z)-nona-2,6-dienal, and the cis- and trans- isomers of 2-nonenal. The slightly bitter taste of cucumber rind results from cucurbitacins.
  In 2009, an international team of researchers announced they had sequenced the cucumber genome.
caption: trans,cis-2,6-Nonadienal, or cucumber aldehyde, is a component of the distinctive aroma of cucumbers.
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