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 varieties of cucumber. Fresh cucumber fruits were collected and crushed. Samples were analyzed to determine the proximate, the phytochemicals, the vitamins, and the minerals nutrients .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 African horned cucumber 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. Cucumbers are recognized as fruits and vegetables with multiple nutritional values. The knowledge of the nutritional contents of the fruits is necessary for better maximization of the nutrient content of the fruits.