Cucumber calories: nutrition, weighed portions and preparation

How many calories does cucumber contain?

For the numbers in this guide, cucumber means “Cucumber, with peel, raw” (USDA FoodData Central 168409). It contains 15 kcal per 100 g edible portion. The reference includes peel. A cucumber salad with yogurt dressing is a different food from plain cucumber slices. Keeping that definition attached to the number prevents a plain ingredient from being mistaken for a prepared meal.

A weighed 120 g portion provides approximately 18 kcal: 120 × 15 ÷ 100. A smaller 60 g portion gives 9 kcal, while 180 g gives 27 kcal. These are calculated amounts of the named food, not claims about the weight of a standard piece, cup or restaurant serving.

What comes with those calories?

The same 100 g reference provides 0.7 g protein, 3.6 g total carbohydrate, 0.1 g fat and 0.5 g fiber. For the illustrated 120 g portion, those amounts become 0.8 g protein, 4.4 g carbohydrate, 0.1 g fat and 0.6 g fiber. Calories and individual nutrients describe different parts of the food, so keep all of them on the same portion basis when reading the table.

A long cucumber can make several servings, so a value for one cucumber is less useful than a weight. The raw-with-peel reference is suitable for an undressed portion that retains its skin.

Weighing cucumber without guessing a serving

Weigh the cucumber after trimming the ends. If you discard the peel, use an entry that describes peeled cucumber. A useful kitchen sequence is to place an empty bowl on the scale, tare it to zero, add the edible cucumber, and note the grams before combining it with other foods. If you serve only part of that amount, record the part eaten. Leftovers matter because the amount available and the amount consumed are different quantities.

A cucumber ribbon salad may look larger than a bowl of diced cucumber with the same weight. Cutting style changes visual volume; it does not change the food mass already weighed.

What changes in a complete dish?

If cucumber sits in a yogurt dressing, keep the yogurt in the calculation. Pickles need a different entry: the brine and processing mean that the plain raw cucumber record no longer describes the complete product.

Pickling, draining and dressing change the preparation; the jar label is a better match for a branded pickle.

For an explicit ingredient example, 120 g of the named cucumber plus 5 g olive oil gives approximately 62.2 kcal. The cucumber contributes 18 kcal and the oil contributes 44.2 kcal. This is an illustrative two-ingredient calculation, not a tested recipe or a claim that cucumber is always served with oil.

How cucumber compares with tomato

The comparison food is “Tomatoes, red, ripe, raw, year round average” (FDC 170457), which contains 18 kcal per 100 g. At equal 120 g weights, the cucumber reference supplies 18 kcal and tomato supplies 21.6 kcal: a difference of 3.6 kcal. That is a calculation for these records, not a universal ranking of foods or an instruction to exchange equal portions.

Compare the nutrients as well as the energy in the named records below. A food with a different water content, texture or role in the meal may not be a direct substitute. For a real swap, compare the amounts you plan to eat and include the rest of the plate, rather than choosing solely from the lower number in a 100 g table.

Recording the meal in BiteCal

In BiteCal, start with a photo of the cucumber portion and the rest of the meal. Review the proposed food name, preparation, amount and visible additions before saving the calorie and macro estimate. If you already know the gram weight, use it as a check rather than accepting a visually plausible portion. A photo cannot establish a hidden oil quantity or replace the identity of a packaged product.

The nutrient figures come from USDA SR Legacy, final release April 2018. They provide a reproducible reference for the named food rather than a laboratory result for your own serving. Use the current package or restaurant information when it describes your exact product more closely. Rounding explains small differences between displayed portions; calculations here use the retained unrounded reference values.

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