Zuhra

Zukhra cucumber is an annual plant with a rigid trailing stem that can reach lengths from one to four meters. The leaves are heart-shaped with serrated edges, and the fruits have a juicy, fleshy structure with light green flesh. Depending on the variety, cucumbers can be either long or short. This vegetable is one of the oldest crops cultivated by humans for over six thousand years, with its origin in the subtropics and tropics of India, as well as the foothills of the Himalayas, where it grows wild.

The Zukhra cucumber belongs to the Cucurbitaceae family and is botanically a fruit, but traditionally considered a vegetable in culinary contexts. It can be grown both in open ground and in greenhouses, requiring no special soil conditions but needing sufficient water and air for full development. Cucumber is rich in water — up to 95% of its composition — and contains vitamins C and B-complex, phosphorus, iodine, magnesium, and iron, making it beneficial for health.

The benefits of the Zukhra cucumber include its ability to lower blood pressure, detoxify the body, and support the immune system. It has a low caloric content — only 16 kcal per 100 grams — and contains no cholesterol, making it suitable for dietary diets. Cucumber does not cause allergies and can be safely consumed by pregnant women and children from one year old. However, consumption should be limited in cases of stomach disorders with high acidity.