Cooking cucumber is generally safe and not harmful to consume. However, the taste and texture of cooked cucumber can be quite different from raw cucumber, so it may not be a popular choice for cooking in some cuisines.
When cucumbers are cooked, they become softer and may lose some of their crispness. The heat also alters their flavor profile, making them milder and less refreshing than their raw counterparts. Some common methods of cooking cucumbers include sautéing, stir-frying, grilling, and even baking.
The decision to cook cucumbers largely depends on personal preference. Some people enjoy the softer texture and milder taste that cooking brings, while others prefer the refreshing crunch of raw cucumbers in salads and cold dishes.
Nutritionally, cooking cucumbers can cause some loss of water-soluble vitamins like vitamin C, but it also makes other nutrients more bioavailable. For example, the antioxidant lycopene, found in tomatoes and watermelon, becomes more available to the body when these foods are cooked. In cucumbers, cooking can potentially make certain nutrients more accessible as well.
In summary, it is safe to cook cucumbers, and doing so may alter their taste and texture, making them softer and milder. Whether you choose to cook cucumbers or enjoy them raw depends on your personal taste preferences and culinary preferences.