Peeled Cucumber Nutrition Facts

16 calories in 1 cup, pared, chopped

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Calories in Peeled Cucumber
Cucumber, peeled, raw
16 calories in 1 cup, pared, chopped
1 cup, pared, chopped = 133g ≈ 0.293lb ≈ 4.69oz
0.12 calories / gram
0 Weight Watchers points
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Calorie Sources:69% carbohydrates; 19% proteins; 12% fats
Fats:0.21 g (2 calories, 0% by weight)
Carbohydrates:2.87 g (11 calories, 2% by weight)
Proteins:0.78 g (3 calories, 1% by weight)
Water:128.65 g (97% by weight)
Fat Composition:67% saturated; 20% polyunsaturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:0.93 g (1% by weight)
Serving Sizes: 100 g
1 cup, pared, chopped
1 cup, sliced
1 large (8-1/4" long)
1 medium
1 slice
1 small (6-3/8" long)
1 stick (4" long)
Refuse:27 %
Refuse Description:Parings, ends and bruised spots
Food Group:Vegetables and Vegetable Products
USDA #:11206
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Vitamin A:96 IU
Retinol Activity Equivalent:5.32 mcg
α-Carotene:10.64 mcg
β-Carotene:41.23 mcg
β-Cryptoxanthin:23.94 mcg
Lutein + Zeaxanthin:21.28 mcg
Vitamin B-1:39.90 mcg
Vitamin B-2:26.60 mcg
Vitamin B-3:39.90 mcg
Vitamin B-5:319.20 mcg
Vitamin B-6:66.50 mcg
Vitamin B-9:18.62 mcg
Food folate:18.62 mcg
Dietary Folate Equivalent:18.62 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:7.58 mg
Vitamin C:4.26 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:39.90 mcg
Added α-Tocopherol:~
γ-Tocopherol:26.60 mcg
Vitamin K:9.58 mcg
Calcium (Ca):18.62 mg
Copper (Cu):93.10 mcg
Fluoride (F):1.73 mcg
Iron (Fe):292.60 mcg
Magnesium (Mg):15.96 mg
Manganese (Mn):93.10 mcg
Phosphorus (P):27.93 mg
Potassium (K):0.18 g
Selenium (Se):0.13 mcg
Sodium (Na):2.66 mg
Zinc (Zn):226.10 mcg
Carbohydrates Total:2.87 g
Dietary Fiber:0.93 g
Sugars Total:1.84 g
Fructose:1.00 g
Glucose/Dextrose:0.84 g
Starch:0.11 g
Proteins Total:0.78 g
Essential amino acids
Phenylalanine:39.90 mg
Leucine:26.60 mg
Methionine:13.30 mg
Lysine:26.60 mg
Isoleucine:13.30 mg
Valine:13.30 mg
Threonine:13.30 mg
Tryptophan:9.31 mg
Histidine:2.66 mg
Arginine:39.90 mg
Non-essential amino acids
Alanine:39.90 mg
Aspartic acid:39.90 mg
Betaine:133 mcg
Cystine:9.31 mg
Glutamic acid:0.27 g
Glycine:26.60 mg
Proline:13.30 mg
Serine:26.60 mg
Tyrosine:2.66 mg
Fats Total:0.21 g
Saturated fatty acids:13.30 mg
Monounsaturated fatty acids:2.66 mg
Polyunsaturated fatty acids:3.99 mg
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.66 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:13.30 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.66 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.66 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.66 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.66 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.48 g
Product Type:Peeled
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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