2 min
As summer temperatures climb, so does interest in cucumbers — crunchy, hydrating, and long rumored to be a “negative-calorie food” that burns more energy to digest than it provides. It's a claim that circulates every year in diet culture, but it isn't true. The New York Times recently set out to separate the nutrition science from the myth, and turned to registered dietitians for a clear-eyed answer. Dr. Gina Jarman Hill is a Professor and Chair of the Department of Nutritional Sciences at Texas Christian University. A Registered and Licensed Dietitian, she has worked as a clinical and consultant dietitian and is a member of the Hunger and Environmental Nutrition (HEN) and Dietitians in Integrative and Functional Medicine dietetic practice groups. Her teaching and research center on food and sustainability, nutrition ecology, community nutrition, and public health — with particular expertise in food security, urban agriculture, and hunger. She earned her BS, MS, and PhD in Food and Nutrition from Texas Tech University and was named the Texas Academy of Nutrition and Dietetics' Outstanding Nutrition Educator in 2017. Dr. Hill was recently featured in The New York Times article “How Healthy Are Cucumbers?” by Amanda Schupak (July 13, 2026), which examines what cucumbers do — and don't — offer nutritionally. Read the full article here. A 10.5-ounce unpeeled garden cucumber, for instance, contains just over one cup of water and 45 calories. Gina Jarman Hill, a professor of nutritional sciences at Texas Christian University, said there is a common misconception that cucumbers are “negative-calorie foods” — meaning they contain fewer calories than it takes to burn digesting them. “There’s no such thing as a ‘negative-calorie food,’” she said, but because the number of calories in cucumbers is so low, they’re about as close as you will get to one. As long as you’re mindful of what you pair them with, Dr. Hill said, there is no reason to curb your cucumber consumption. Dr. Hill is available to speak with media on nutrition myths, food security, sustainable and urban agriculture, community nutrition education, and healthy eating on a budget — timely topics as outlets continue to cover diet trends, food waste, and seasonal eating. To arrange an interview or request a comment, click through to Dr. Hill's profile below.
