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Kheera, also known as the common cucumber, is one of the most widely used veggies which is particularly appreciated during summers for its high water content. It has a cylindrical shape and dark green, smooth, and waxy skin and it typically grows up to 15-20 cm in length. The flesh of kheera is crisp and juicy and boasts a mild, refreshing taste with a high water content, making it an excellent choice for hydration.
In Indian cuisine, kheera is a versatile ingredient. It is often sliced or diced and added to salads, providing a refreshing crunch. A popular preparation is raita, where grated or finely chopped kheera is mixed with yoghurt and spices to create a cooling side dish. Additionally, kheera slices are commonly included in sandwiches and wraps for added texture and moisture.
Its high water content also makes it ideal for pickling, offering a crisp and tangy addition to meals. However, kakdi wish is quite similar to a common cucumber may not be used in uncooked recipes like raita or salad, it has its own merits. Let’s explore their differences.
What is kakdi, the snake cucumber?
Kakdi, or snake cucumber, is another variety of cucumber which is elongated and thinner compared to kheera, often reaching lengths of up to 60 cm. It has lighter green skin, sometimes with slight ridges or grooves and the taste of kakdi is milder and sweeter compared to kheera, with more tender flesh.
It is commonly consumed raw, often sliced or peeled and eaten as a snack during the hot summer months in India. Kakdi is also added to salads and raitas, much like kheera, but its unique taste and texture can provide a distinct twist to these dishes. It is particularly favoured in regions with hotter climates due to its refreshing properties and high water content.
What are the different health benefits they offer?
Both kheera and kakdi are low in calories and high in water content, so they are both excellent choices for hydration and weight management. They are rich in vitamins and minerals, including vitamin K, vitamin C, potassium, and magnesium. Their high fibre content aids in digestion and promotes a healthy gut.
Kheera and kakdi also have antioxidant properties due to the presence of compounds like flavonoids and tannins, which help reduce inflammation and protect against chronic diseases. Regular consumption of these cucumbers can contribute to better skin health, owing to their hydrating and cooling effects.
White cucumbers can easily be added to snacks, salads, raita etc, kakdis can be added to curries. They are nutrient-rich and neutralize free radicals in the body, reducing oxidative stress and lowering the risk of chronic diseases like heart disease and cancer
During summer, you can use kakdi to boost your fibre intake; the high fibre content in kakdi promotes healthy digestion. Dietary fibre helps prevent constipation, supports regular bowel movements, and contributes to a healthy gut microbiome.
The potassium in kakdi can help lower blood pressure by balancing out the negative effects of sodium. Additionally, the fibre content can help reduce cholesterol levels, thereby supporting overall heart health.
