Cucumber, peeled, raw

Cook with Cucumber, peeled, raw

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Aroma profile

Derived from flavor compounds · verified measured labels + GNN ensemble predictions

0×54

1×18

2×14

3×4

minty×4

sweet×4

4×3

mint×3

Flavor compounds

60 compounds identified — FoodAtlas / FooDB verified

(22α)-hydroxy-campest-4-en-3-one (+)-neomenthol (-)-maackiain (-)-menthone(+)-7-iso-jasmonate(-)-medicarpin-3-o-glucoside (22r,23r)-22,23-dihydroxy-campest-4-en-3-one (+)-1(10),4-cadinadiene (-)-matairesinol (2-trans-6-trans)-farnesoate (15z)-tetracosenoate (22s,24r)-22-hydroxy-5α-ergostan-3-one

Molecular pairings

Pairs well with — computed from shared flavor compounds

Cucumber, with peel, raw

20 shared

cucumber

20 shared

Cucumber, peeled, raw

20 shared

Cucumber, with peel, raw

20 shared

Cucumber, peeled, raw

20 shared

Cucumber, with peel, raw

20 shared

Cucumber, raw

20 shared

Source & License

Source

USDA FoodData Central

License

Public Domain

Source page

https://fdc.nal.usda.gov/fdc-app.html#/food-details/169225/nutrients

Imported

4/17/2026, 1:45:36 AM

Verification

Multi-layer verified

Research Evidence

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Cook with Cucumber, peeled, raw

Aroma profile

Flavor compounds

Molecular pairings

Source & License

Research Evidence

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