Night Listening | Does eating a cucumber every day really help you lose weight?

You must be familiar with cucumbers. In addition to salad dressing and scrambled eggs, you can also eat two cucumbers. Today we are going to talk about cucumbers.

Cucumbers actually have a very long history. They were first grown in India around 1500 BC and have now become the most important gourd food in the world. It is said that cucumbers were originally called Hugua, which was brought back by Zhang Qian during his mission to the Western Regions. However, the founder of the Later Zhao Dynasty was averse to the word "Hu", so Hugua was renamed as cucumber.

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After talking about its origin, let's talk about its nutritional value. There are many varieties of cucumbers, such as fruit cucumbers, autumn cucumbers, and old cucumbers, which we can see at ordinary times. But no matter which kind, the calories are very low and it is also quite hydrating. The calories of every 100 grams of cucumbers are only 14 to 16 kcal, and the water content is more than 95%, which can be called the "hydrating champion" among vegetables.

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Cucumbers also have a good potassium content. Although it is not the highest content among vegetables, it tastes fresh and is not burdensome to eat. It is difficult for people to eat 200 grams of green leafy vegetables raw at one time, but it is quite easy to eat a cucumber weighing about 200 grams raw. For cucumbers, potassium supplementation can be achieved by "quantity".

Not only that, cucumbers are also helpful in preventing obesity. Cucumbers are not only low in calories and rich in water, but can also enhance satiety. Moreover, cucumbers contain a substance called succinic acid, which can inhibit the conversion of carbohydrates into fat in the human body, while not hindering carbohydrates from providing us with energy and calories. If you have a plan to lose weight recently, you can also eat more cucumbers.

Having said so much, if you haven’t decided what to eat tonight, you might as well make two cucumbers to satisfy your craving.

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Review | Zhong Kai, Researcher at the National Food Safety Risk Assessment Center