The rounded oblong deep green tinge of cucumbers conjures the taste of a flavorless, crunchy vegetable. They can be sliced for tzatziki sauce, diced and sprinkled on gyros or even pickled. The history, nutritional value and cultivation of cucumbers are quite compelling. Review these facts on the renowned cucumber:

- Cucumbers, firm and deep green in hue are the best ones to buy.

- Cucumber yellow in color represent an over ripened one.

- Shriveled up cucumbers are old and should be discarded (because they are messy).

Food tip: To liven up bland hors d'oeuvres, use a patterned peeler to remove the skin, then top with a mixture of crab salad, smoked salmon or artichoke dip. To give the hors d'oeuvre a fancy appearance place a slice of lettuce on top of the first layer of dip, then add another dab of the topping. Finish with a sprinkle of dill.

- Cucumbers are so light and tasty that they are diet-friendly and can be consumed in abundance

-If you were to consume a whole cup of cucumber slices, it would be equivalent to eight calories, zero fat grams and 1.8 grams of carbohydrates.

- Cucumbers have approximately more than 10 percent of the recommended daily value of vitamin C

- Believe it or not, cucumbers are loaded with other nutritional vitamins and minerals. For instance, cucumbers have a five percent of vitamin A, 4 percent of folacin and include complex B-vitamins (B-2, B-6 and B-3), potassium, zinc, 1, calcium and iron.

- To avoid the dangers of ingesting pesticides, select cucumbers that are not shiny and do not have a waxy coat

Weight loss recipe: As an alternative to a basic salad, make a Greek salad with romaine lettuce, wedges of cucumbers, red onion, tomatoes and green pepper topped with feta cheese and Mediterranean olives.