Nutritional Sciences Department Chair Gina Jarman Hill shared her expertise in a recent New York Times article exploring the health benefits of cucumbers.

The story examines why cucumbers are a refreshing, nutritious addition to a healthy diet, highlighting their high water content, low calorie count and role in supporting hydration and metabolic health. Experts also addressed common nutrition myths surrounding the popular summer vegetable.

Hill explained that, despite a common misconception, cucumbers are not "negative-calorie foods."

"There are no 'negative-calorie foods,'" Hill said. "But because cucumbers are so low in calories, they're about as close as it gets."

She also noted that cucumbers are low in carbohydrates and contain a small amount of fiber, making them a smart option for people looking to support healthy blood sugar levels. As long as people are mindful of what they pair them with, Hill said, there's no reason to limit cucumber consumption.

Read the full New York Times article.