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🥬 VegetableLow glycemicHigh fiberGluten free
Armenian cucumber
Acur
Homeland
Anatolia and the Fertile Crescent
Season
Summer
Nutrition values
Per 100 g, raw
| Energy | — kcal |
| Carbohydrate | — g |
| of which sugars | — g |
| Fiber | — g |
| Protein | — g |
| Fat | — g |
Did you know?
Botanically a melon but eaten like a cucumber, this long, ridged vegetable has a downy skin and is known in Turkey as acur, where it is commonly pickled. It is less watery and more aromatic than cucumber and can be eaten unpeeled. It stands hot, dry summers better than cucumber does.
Consumption tip
Even natural produce may carry pesticide residues. Wash fruits and vegetables under plenty of running water and discard the outer leaves of leafy greens. A short soak in vinegar water can also help reduce residues. Where possible, prefer certified organic or good-agricultural-practice products.