What is acur?
Acur is a plant variety that looks like cucumber but has a different color and taste. While it is among the important foods in terms of nutritional value, it is also beneficial for health. What is acur? What are the nutritional value and benefits of acur? Here is more detailed information.
Acur is a cucumber variety. It is also known as Acır in some regions. Its Latin name is Cucumis Flexuosus. Acur is known as armenian cucumber in English and it is from the Cucurbitaceae family. Its flowers are yellow in color. Its fruit is 30-50 centimeters long with a diameter of 4-8 centimeters. The peel of the fruit is whitish-green in color and has longitudinal stripes. The fruits of the acur plant are similar to cucumbers, but have a harder, fleshy, elongated shape. The fruits of the plant grown in the Western and Southeastern Anatolia regions of Turkey resemble cucumbers. It tastes better when it is young. Acur can also be eaten raw. Acur can be pickled and cooked.
The difference between acur and cucumber are: It has fine lines. It is more crunchy. It has a light green color. Acur grows faster than other cucumber varieties. Apart from that, it is more resistant to heat than other varieties. Acur contains sodium, fructose, potassium minerals and vitamin A, vitamin C, vitamin K.
What is the Nutritional Value of Acur?
Nutritional value of one acuri:
9 grams of carbohydrates
2 grams of fiber
3 grams of sugar
1 gram of protein Thiamine 5% of your daily requirement
4% of your daily need for vitamin B6
4% of your daily requirement of vitamin K
Manganese meets 6% of your daily need.
Acur is called in many names in different countries such as yard-long cucumber, snake cucumber, snake melon, sativus, chanbar, tirozî, sheng, uri, kakadee, tar, commarella, tortarello...
Acur comes in pickled form with Tat. Meals are incomplete without them. Enjoy the joy, color, taste and salt of the tables with Tat Pickles to the fullest!
Pickles help support the digestive and immune system. Thanks to the fibers contained in the vegetables used in its production, it creates a feeling of satiety. Vinegar, which is used to make pickles, creates a natural antibiotic effect when combined with the vitamins contained in fruits and vegetables. It also contains vitamins A and K according to the vegetables and fruits it contains.
We enriched our pickles, which are indispensable for our meals, with different flavors. Our expert farmers harvested acuru, one of the cucumber species, by meticulously applying agricultural methods, and our pickled cucumbers took their places on the shelves with the assurance of Tat, so that you can consume them throughout the season without sacrificing their taste and crispness.
