Cucumber is a type of Food and its properties as follows :-
Active Compound Qty/100gram Qty/day (Min-Max) T_half (Min-Max) Peak value (Min-Max)       Qty/gm_Ref        Qty/gm_Url            Qty/day_Ref        Qty/day_Url            T_half_Ref        T_half_Url         Peak value_Ref       Peak value_Url     
Potassium 50 mg 100 742-742 (minute) Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Nurses drug Handbook.2009,by George Spratto https://www.amazon.com/2009-Delmars-Nurses-Drug-Handbook.../B00B9DM1FE
Salicyclate 0.002 mg 100 gm Venema, D., Hollman, P., Janssen, K., & Katan, M. (1996). Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal Of Agricultural And Food Chemistry, 44(7), 1762-1767. http://dx.doi.org/10.1021/jf950458y file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid.pdf Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y
Nitrate 185 Nitrate in vegetables Scientific Opinion of the Panel on Contaminants in the Food chain. (2008). European Food Safety Authority, 689(1). http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/689.pdf
acetylsalicylic acid 0.02 mg/kg Venema D, Hollman P, Janssen K, Katan M. Determination of Acetylsalicylic Acid and Salicylic Acid in Foods, Using HPLC with Fluorescence Detection. Journal of Agricultural and Food Chemistry. 1996;44(7):1762-1767. file:///C:/Users/DR%20lounge/Downloads/salycalic%20acid%20(4).pdf
4.0 mg Ruan Q, Zheng X, Chen B, Xiao Y, Peng X, Leung D et al. Determination of total oxalate contents of a great variety of foods commonly available in Southern China using an oxalate oxidase prepared from wheat bran. Journal of Food Composition and Analysis. 2013;32(1):6-11. https://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjsg9TmzOfUAhULM48KHcXeANgQFggnMAA&url=https%3A%2F%2Fwww.researchgate.net%2Ffile.PostFileLoader.html%3Fid%3D5638c4186307d92a1c8b45ad%26assetKey%3DAS%253A291711260610561%25401446560792539&usg=AFQjCNE9hq45ipaJEy
Isoleucine 260 mg Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf
Vitamin C 6.11 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Copper 0.09 mg Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y
Lutein 4.86 Microgram Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Energy 13 Kcal/day Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf
Cucumber is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Cucumber is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Cucumber is a type of Food and its properties as follows :-
Dietary_product Type Temperature Ref_Temp Url_Temp

Pathway of Dietary Product


Medicine Mechanism Pathway       Reference             URL      
Chlorthalidone Another pathway Potassium depleting diuretic 23. Maheshwari, R. (2014). Invigorating Efficacy of Cucumis Sativas for Healthcare & Radiance. international journal of chemistry & pharmacuticle science, 2(3). http://www.pharmaresearchlibrary.com/wp-content/uploads/2014/04/IJCPS20011.pdf
Mannitol Another pathway Diuretic properties Maheshwari, R. (2014). nvigorating Efficacy of Cucumis Sativas for Healthcare. International Journal Of Chemistry And Pharmaceutical Science, 2(3), 737-744. http://www.pharmaresearchlibrary.com/wp-content/uploads/2014/04/IJCPS2001.pdf
Benzthiazide Another pathway high water content Rani, Bina. "Invigorating Efficacy Of Cucumis Sativa On Health Care & Radiance .". International Journal of Chemistry & Pharmacutical Science . 2.3 (2014): 734 -744. Print. http://www.pharmaresearchlibrary.com/wp-content/uploads/2014/04/IJCPS2001.pdf

Dietary Substance Interactions


Medicine Interaction       Reference             URL      

ContraIndication Dietary Substance


Medicine Contraindication       Reference             URL