How to Choose Low Carb Types of Green - Cucumber
Selection on types of greens - Cucumber:
There are several types of cucumbers
generally available in the market. The medium-size very dark green
cucumbers that are commonly sold are usually waxed to help retain
moisture and increase shelf life. They must be peeled before eating,
and if left on the vine too long before picking, they tend to be all
seed and very little flesh. The long lighter green English, or
European, cucumber (often old in a plastic shrink wrap) are generally
not waxed, can be eaten skin and all, and have many fewer and smaller
seeds than the common varieties. These are often called “burpless”
cucumbers and frequently give sensitive people less gastric problems.
Kirby cucumbers, sometimes called pickling cucumbers, vary in color
from medium green to almost lemon yellow. These can be substituted for
garden cucumbers in salads and other cold dishes, but they sometimes
have slightly bitter taste and large seeds. Because they are not waxed,
Kirby cucumbers can be eaten unpeeled, but the skin is tougher than
that of garden cucumbers. All types of cucumber are famous in
cooking dishes which are low carb, fat, calories and sodium.
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