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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A whole, uncut Sambar Cucumber can last for 7-10 days at room temperature or up to 2 weeks in the refrigerator crisper drawer.
Look for one that is firm to the touch with bright yellow and green/orange stripes. Avoid those with soft spots, deep bruises, or a shriveled stem.
Zucchini, bottle gourd (lauki), or chayote squash are the best substitutes as they have a similar mild flavor and texture when cooked.
Yes, the skin of a Sambar Cucumber is much thicker and tougher than a regular salad cucumber and should be peeled before use.
While it is technically edible raw, it is much tougher and more fibrous than salad cucumbers. It is almost exclusively used in cooked dishes like sambar, dal, and curries.
Yes, Dosakaya is the Telugu name for the yellow Sambar Cucumber commonly used in Andhra and South Indian cuisine.
Freezing is not recommended as the high water content will cause the vegetable to become mushy and lose its texture upon thawing.
The seeds are edible but can be quite hard and large in mature cucumbers. They are usually scooped out, though some traditional recipes grind them for thickening.
Yes, it is very low in calories and high in water, making it an excellent volume-filling food for weight loss diets.
Sambar Cucumber is a versatile ingredient found in cuisines around the world. With 15 calories per 100g and 0.6 grams of protein, it's a nutritious addition to many dishes.
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