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Purpose: Cucumbers play an immediate and crucial role in fighting against micronutrient deficiency and are often consumed crudely. This study aimed to assess the nutritional and phytochemical values of these three whole fruits of cucumber and the share of their different parts such as the epicarp, the mesocarp, and the endocarp. Research method: Fresh cucumber fruits were collected and their different parts were separated and crushed. Samples were analyzed to determine the proximate, the phytochemicals, the vitamins, and the minerals. Findings: The results show significant variation in nutritional and phytochemical content. White Cucumis sativus contained more sugars (704.57±124.79 mg/100g), total polyphenols (133.05±21.26 mg/100g), flavonoids (1.07±0.46 mg/100g), tannins (43.26±5.18 mg/100g), Sodium (28.52±1.37 mg/100g) and Potassium (286.58±25.40 mg/100g). Green C. sativus concentrated more protein (35.65±5.12 mg/100g) and Iron (4.22±5.44 mg/100g) while, non-bitter wild C. metuliferus was richer in acidity (6.5±1.45 meq/100g), vitamin C (275.07±44.23), Magnesium (47.87±10.53 mg/100g) and Calcium (21.25±25.40 mg/100g). According to the different parts, the endocarp concentrates more acidity (7.25±2.21 meq/100g), proteins (39.76±5.07 mg/100g), nitrogen (6.36±0.81 mg/100g), total polyphenol (104.12±28.67 mg/100g) and flavonoids (1.10±0.45 mg/100g). The Mesocarp has more sugars (663.50±12.10 mg/100g) while Epicarp concentrates more Tannin (40.19±1.99 mg/100g), Magnesium (56.51±2.94 mg/100g), Calcium (28.21±20.72 mg/100g), Sodium (25.05±5.28 mg/100g), Potassium (312.66±13.84 mg/100g) and Iron (4.79±4.98 mg/100g). Cucumbers are recognized as fruits and vegetables with multiple nutritional values. Research limitations: Further genotypic characterizations were required for a better understanding of the difference between cucumbers. Originality/Value: The knowledge of the nutritional value of each part of the fruit was necessary for better valorization and maximizing the nutrient supplies.

Purpose: Cucumbers are an important fruit vegetable consumed as a salad or cooked in the world. Among the most used and consumed cucumbers, there are domestic cucumbers (Cucumis sativus L.) and wild cucumbers (Cucumis metuliferus E.). Despite their importance, the agro-morphological characteristics of cucumbers were not well known. The objective of this research was to assess the agro-morphological characteristics of four varieties of cucumber (green and white C. sativus, bitter and non-bitter C. metuliferus). Research method: A cultivation trial of these cucumber varieties was carried out in Randomised Complete Block Design with four replications at the application farm of the Agroforestry Department Assane Seck University of Ziguinchor, Senegal. Different parameters of growth leave chlorophyll content, 50% flowering days, and yield were studied. Findings: The analysis of variance of growth parameters, chlorophyll content, 50% flowering days, and yield parameters between varieties showed significant variation. The variety green C. sativus was distinguished from the other varieties by better vegetative growth and leaves chlorophyll content (46.91±10.04 SPAD value) and early flowering (29.75±0.5 days). In terms of germination rate, weight, and circumference of fruits, the variety white C. metuliferus recorded higher values with 96±2%, 468.25±99.28 g, and 23.85±2.98cm respectively. Thus, the two wild cucumber varieties (bitter and non-bitter) showed relatively low values on most of the parameters except in terms of the number of ramifications and leaves. Leaves chlorophyll content varied significantly according to the period of the day and the status of leaf development. The higher chlorophyll content was recorded in the noon (44.76±9.45 SPAD value) and old leaves (44.49±7.09 SPAD value). Research limitations: Further genotypic and nutritional characterizations were required for a better understanding of the difference between cucumbers. Originality/Value: The results showed great variability between the varieties studied for all the morphological, phenological, physiological, and yield characteristics.