Cucumber (Kheera) vs Snake Cucumber (Kakdi): Which is more hydrating and how much to consume daily

The summer months are here and the need to stay hydrated is necessary. While we all know about fruit juices, shakes, and lemonades that can help protect us from dehydration, not many of us think of consuming water-rich kheera (cucumber) or kakdi (snake cucumber) to keep the body fit and hydrated. Yes, you read it right. These both vegetables are rich in water and other nutrients that help to keep the body fit and energetic during the summer months. But, how much one should eat and which one is more hydrating? Let us find out.

Per 100 gms of kheera offers 15 calories, 95-96 g water, 3.6 g carbs, 0.7 g protein, 0.1 g fat, 0.5 dietary fiber, 1.7 g sugar, 147 mg potassium, 16 mg calcium, 13 mg magnesium, 2.8 mg vitamin C, and 24 mg potassium.

Cucumbers are rich in water and fiber along with a good amount of vitamins B, C, and minerals like copper, phosphorus, potassium, and magnesium.It is also considered effective in keeping blood sugar under control. They are also low in calories, and are a good source of antioxidants, such as flavonoids and tannins, which have anti-inflammatory properties.

Per 100 gms of kakdi offers, 13-16 calories, 95-96 g water. 3-4 g carbs, 06.-0.8 g protein, 0.1 g fat, 0.5-1 g dietary fiber, 140-160 mg potassium, 15-20 mg calcium, 10-15 mg magnesium, 2-4 mg vitamin C, and 20-25 phosohorus.

Also known as Gavthi Kakri or snake melon, it is loaded with antioxidants and can assist in protecting the skin from the harmful UV rays of the sun. When it comes to taste and texture, it is crisp, mildly sweet and feels very similar to cucumber from inside. They are proven to contain vitamins and minerals as regular cucumbers, including vitamin K, vitamin C, potassium, and manganese. The fiber and water content in kakdi can help promote healthy digestion and support regular bowel movements. It is often included in meals to aid digestive comfort.

As per experts, they both offer similar benefits including water content, fiber, and other nutrients. Also, they both are low in calories and high in nutrients. One can choose either depending upon the taste and availability. However, many nutritionists believe that kakdi may offer a slight edge during peak summer because it is traditionally grown and consumed during the hottest months. Its naturally cooling properties and refreshing taste make it particularly popular in regions that experience intense heat.

As per experts, they both are good for the human body and gut during summers. Hence, it is good to eat these water-rich foods. It is said that 1–2 medium cucumbers (200–300 grams) per day as part of a balanced diet is good. And a serving of about 150-300 grams of kakdi is generally considered reasonable for an adult body. As celebrity nutritionist Rujuts Diwekar says, it is always suggested to eat any food in moderation to keep the body fit and active. And Sadhguru says, as they both are rich in water, those with cough, cold, and asthma should avoid eating them after sunset and at night.

Cucumber Raita: This is the easiest dish, where grated cucumber is added to beaten and sweetened curd and is seasoned with salt, cumin, pepper, and black salt. If you want, you can even saute cucumber in a tempering of ghee, cumin and green chili and once the moisture evaporates, then add it to the curd mixture to enhance the taste of raita.

Cucumber and Paneer Salad: To make this salad, dice cucumber and mix it with paneer cubes, tomatoes, salt, pepper, lemon juice, and black salt. Enjoy chilled. If you want, you can add roasted peanuts and makhana to the salad to add extra crunch.

Cucumber Sandwich: This makes for a popular breakfast dish, where slices of cucumber are layered on butter and mayonnaise layered bread slices along with herbs and tomato, and then toasted to perfection. It is best enjoyed with chutney or ketchup.

Kakdi Raita: This is a gut-friendly raita, made by mixing grated kakdi, curd, cumin powder, salt, and coriander leaves. To make it even more flavourful, one can add makhana or even roasted peanuts.

Kakdi Koshimbir: This is a Maharashtrian salad, which is made by mixing, chopped kakdi, coconut, chili, lemon juice, salt and coriander leaves.

Kakdi Pudina Cooler: It is a drink, where chopped kakdi is mixed in a glass of chilled water and seasoned with salt, pepper, mint leaves, black salt and lemon juice. Stirred and served with ice on top.

Stuffed Kakdi: Use a coconut opener to make a shallow hole in kakdi and stuff it with a spicy mixture of onion, steamed corn, and other veggies and herbs of your choice. Refrigerate and enjoy.