Cucumber: Bid farewell to gastric ulcers

Nov 07, 2010

CUCUMBER is perceived by many people as a mere vegetable salad. But Dr. Roshan Prakesh, a dietician in Kampala, says it is more than just a salad. He recommends that one eats it raw and fresh.

By Viqué-Ocean Kahinju
CUCUMBER is perceived by many people as a mere vegetable salad. But Dr. Roshan Prakesh, a dietician in Kampala, says it is more than just a salad. He recommends that one eats it raw and fresh.

Cucumber has a high mineral content compared to the other vegetables in the gourd species such as pumpkins. “Its outer layer contains cell salts and vitamins,” says Dr. William Tusubira, a nutrionist at Ola Nutrition Centre in Kampala. It is, therefore, advisable not to peel cucumber.

“Cucumber comprises moisture (96.3%), protein (0.4%), fat (0.1%), fibre (0.4%), minerals (0.3%,) carbohydrates (2.5%), potassium (25mg), iron 1.5mg and Vitamin C (7mg). Others are sodium, magnesium, sulphur, silicon,chlorine, fluorine and small amounts of Vitamin B Complex,” Tusubira explains.

Benefits of cucumber
Cucumber is vital in maintaining the alkalinity of blood. Cucumber also operates as one of the best natural
diuretics, and promotes the flow of urine.

Cucumber is a dependable laxative that relieves constipation.
Cucumber juice aids the treatment of hyper-acidity, gastric and duodenal ulcers.

Cucumber juice, when combined with carrots, beets or celery juice, prevents
conditions that lead to accumulation of uric acid such as arthritis, gout and rheumatism.

Cucumber seeds are rich in potassium. They prevent a burning sensation caused by urinary stones, dissolve gravel in the urinary tract and reduce hyper-acidity of urine.

Fresh cucumber leaf juice mixed with tender coconut water helps quench excessive thirst among cholera patients and restores liquid loss during dehydration.

Cucumber juice cures skin ailments such as eczema. To heal fast, add carrot and lettuce juice.

How to prepare Japanese cucumber salad
This Japanese-inspired cool, crisp salad is well balanced and simple to prepare.

Ingredients
2 medium cucumbers or
large English cucumber
75ml vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted

Preparation
Peel cucumber, lice in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices.

Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumber and sesame seeds; toss well to combine. Serve immediately.

Compiled by Agnes Kyotalengerire

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