Why is pumpkin bitter. How to remove bitterness from zucchini: useful tips. About bitter gourd
Hearing about the healing qualities of plants, many immediately imagine rare meadow herbs or bushes lost in the wilderness. But even the usual garden crops are able to improve well-being. To be convinced of this, a cursory glance at the recipes of traditional medicine, in which pumpkin and its seeds often appear, is enough. Let's find out what is the secret of their centuries-old popularity.
They are rich in valuable compounds that our body needs. Let's start with vitamins. If we take 100 g of dry seeds, then this mass accounts for 63 mg of choline (vitamin B4) and 35.1 mg of gamma-tocopherol (this is one of the forms of vitamin E). Other substances are widely represented:
- vitamin PP, aka nicotinic acid - 5 mg;
- "pure" vitamin E - 2.18 mg;
- ascorbic acid - 1.9 mg;
- vitamins of group B in the total mass - 1.3 mg. Against the general background, thiamine B1 (0.273 mg) and riboflavin (B2) stand out, which is 0.153 mg here;
- a bunch of lutein and zeaxanthin at a dose of 74 mcg;
- vitamin K - 7.3 mcg;
- vitamin A - 1 mcg.
With minerals, the picture is as follows:
- the main macronutrient is phosphorus - 1.23 g for the same total weight;
- there is a lot of potassium and magnesium here - 809 and 592 mg, respectively;
- less calcium - 46 mg;
- the list of trace elements is opened by iron (8.82 mg) and zinc (7.8 mg);
- slightly less sodium - 7 mg;
- manganese is present at a fraction of 4.54 mg;
- copper and selenium are assigned the role of excipients - the account goes to micrograms (1343 and 9.4 mcg).
Important! Among the components are trans fats (64 mg). With regular intake of the product in a fried form, this can affect the cholesterol balance of the body (and not in the best way).
Speaking of pumpkin seeds, one cannot ignore and fatty acid with which this product is so rich. The championship among them is for polyunsaturated acids, which give a total of 20.9-21 g. Mainly, these are the most valuable compounds of the Omega-6 type in the amount of 20.6 g, which are vital for the normal functioning of the body.
They are supplemented by Omega-3 substances, however, already in more modest doses - 0.12 g. Among monounsaturated ones, the no less valuable Omega-9 (aka oleic acid) stands apart - 16.1 g. The amount of saturated fatty acids is reduced to 8, 65 g (the main ones are palmitic and stearic).
Part by part calories such seeds are classified as nutritious foods: 556 kcal / 100 g for raw and about 600 for fried. In this regard, they are second only to sunflower seeds.
In the structure of nutritional value, fats take the first place - 49 g, proteins here are 30.23 g, and carbohydrates - 10.7 g. Dietary fibers are allocated 6 g, and water and ash are almost equally divided: 5.2 and 4.7 g.
Did you know? Homeland pumpkin - Mexico. After studying the oldest seeds found there, archaeologists came to the conclusion that this culture is about 6 thousand years old.
About the benefits
A product with such characteristics is simply obliged to benefit humanity.
And indeed - the usual pumpkin raw materials have many healing abilities, namely:
In folk and "official" medicine, as well as cosmetology, such useful qualities of pumpkin seeds as:
- regulation of hormonal balance - seeds are saturated with estrogen;
- the possibility of shifting menopause (with regular use, this is quite real);
- improvement of the genitourinary system at any age;
- stabilization of blood pressure;
- support for the vitality of the body (for example, during recovery after surgery);
- treatment of anorexia in the initial stage, to which lovers of strict diets sometimes bring themselves;
- support in the tone of the nervous system.
Important! If you include seeds in a vegetable salad recipe, this will slightly reduce the risk of gaining weight. Moreover, fresh herbs are considered a kind of catalyst for substances that pumpkin seeds are rich in.
Their contact with epithelial cells is enhanced by the presence of vitamin E, which protects the structural layer of the skin from the penetration of harmful molecules. All this also has a good effect on the condition of hair and nails.
For men
The main value of this natural product for men is its mild, but at the same time strong effect on the functioning of the prostate gland. Zinc and other elements protect an important organ from the penetration of infections that are fraught with inflammation, and in the long run - dysfunction.
Seeds are widely used for the prevention of prostatitis in men over 40 years old, and, if necessary, for the treatment of the initial stage. They are also useful for young men - raw pumpkin is considered one of the best products for normal sperm formation. It also helps to maintain potency at any age.
If we move away from such delicate topics, it turns out that these seeds are able to prevent early baldness and build muscle mass, strengthen the walls of blood vessels and increase working capacity.
Rules of use
Having convinced of the obvious benefits of seeds, one should not lose sight of the issue of their competent processing and use. Due to the high calorie content, these moments require increased attention.
How to quickly clear
Very simple: the seeds are removed from the pumpkin, after which they are kept in water for several minutes. This will make it easier to remove the remaining veins and pulp. It remains to rinse the grains and lay out to dry on a towel. After the seeds have dried, you need to take scissors and cut off the shell along the edges (its thickened part).
After that, you will only need to press on the side walls of the achene - the nucleolus will easily fall into your hand. It is this raw material that is the most useful. They taste damp and even fresh, but be sure that the body will receive all the necessary substances and minerals.
Did you know? In Europe, pumpkin took root only in the 17th century.
Is it possible to eat with the peel
Gastroenterologists advise to refrain from this method of use. The fact is that even after chewing the peel well, a person risks getting damage to the intestinal wall or even inflammation like appendicitis. Remember that the shell remains rough even after processing.
How much can you afford per day
The average daily allowance is about 50-60 g. There is one caveat here: this figure is given for healthy, moderately active people. As for those who are prone to weight gain or who practice diets, it can be somewhat reduced: after all, this is a high-calorie product.
In the treatment of various diseases, the dose is usually increased (if the doctor has approved this menu item). So, in the fight against prostatitis or sexual weakness, they operate with a figure of 60-100 g, and take the same amount to normalize the work of the nervous system.
The dosage for removing worms depends on age: adults take 300 g in several approaches, while babies 3-4 years old are given a maximum of 75. In any case, it is better to start taking it with reduced portions - this way you can control the body's reaction.
Is it possible for the night
The use of seeds a couple of hours before bedtime is another condition for the proper use of a natural product. Usually they are eaten during dinner (as an addition to dishes) or 45 minutes to an hour after it.
Be sure to drink water, otherwise subtle, but still unpleasant cutting pains may be felt in the stomach. Naturally, before going to bed it is undesirable to take a “shock” dose.
Is there any benefit in fried
Roasted pumpkin seeds, beloved by many, are tastier than raw ones. But here they have much less useful properties.
There is a reason for this: when heated to more than +45 ° C, a good half of the valuable substances and compounds disappear from the raw materials, and natural fats are oxidized (and this is a direct threat to the appearance of extra kilos).
The amount eaten also matters: the calorie content of the fried product is comparable to the calorie content of pork kebab. This is enough to take it with all caution.
Why can bitter
Fresh achenes are sweetish in taste, but a distinct bitterness during the sample should alert. Most likely, you came across seeds that were stored or processed with violations, or simply old material.
It is better to refuse such food because of the rather high risk of getting a serious indigestion.
Did you know? The Indians began to use a pumpkin for decoration long before the Europeans: Indian craftsmen wove rugs from dried strips.
Is it possible
During pregnancy
Gynecologists with obstetricians are aware of the benefits of pumpkin seeds for expectant mothers and often include small doses of this product in their menu.
In the absence of contraindications and the condition of competent reception, the seeds can be consumed without regard to the gestational age. Raw grains are eaten on an empty stomach with water.
With HB
During lactation, the intake begins a month after childbirth - this allows you to increase the volume of breast milk. At the same time, the mother's digestion returns to normal, and the main body systems receive much-needed support in the form of minerals and enzymes.
Important! During breastfeeding, raw pumpkin seeds should be consumed, since fried ones will not only not be beneficial, but can also adversely affect the baby's digestive tract.
If a woman does not have allergies, the use is made daily - 50-100 seeds per day (depending on the state of health and the baby's reaction to such an additive). To protect the esophagus, raw materials are replaced with pumpkin seed oil (2-3 tablespoons per day).
children
The combination of mild action with a tangible effect comes in handy if the child has digestive difficulties, increased anxiety, or there are serious concerns about the strength of his immunity (especially during the cold season).
Angina, flu, SARS, beriberi - pumpkin seed will cope with all these troubles. The main thing is to give the crumbs doses commensurate with his age: for the smallest, 10-15 things are enough, while a 4-year-old peanut can be given twice as much.
Pay attention to the "tolerance" by age. Seeds are forbidden to be consumed by children under 1.5 years old. From 1.5 to 3 years, only carefully crushed grains are used (as well as from 3 to 5, although at this time whole small seeds are also slowly included in the diet).
Did you know? Pumpkin grows everywhere (with the possible exception of Antarctica).
What harm can
Even such a useful product requires caution. Harm from use is associated mainly with improper intake. When planning to eat pumpkin seeds, keep in mind that:
- peeling the peel with your teeth, you can easily damage tooth enamel. If there are other difficulties of the dental plan (sensitive gums), the sensations will be much stronger and more unpleasant;
- busting with the amount is dangerous with a feeling of heaviness in the stomach or even indigestion (as an option - constipation, which is typical for cases when those who have not previously tried this product start taking a plentiful intake);
- achenes saturated with fats can provoke the appearance of new deposits;
- the consequences of improper roasting can be much sadder: having overexposed the raw material in a heated frying pan, it is thereby saturated with carcinogens, which hits the heart and blood vessels.
To avoid such difficulties, it is advisable to remember the sense of proportion, preferring the dried rather than fried variety. It is also a good idea to consult your doctor before taking this product.
Who can't
There are also direct contraindications. Doctors forbid taking pumpkin seeds in any form to people who are diagnosed with:
- individual intolerance;
- stomach ulcer and poor intestinal patency;
- gastritis against the background of high acidity;
- joint diseases (the presence of salts risks turning into stiffness);
- obesity.
Zucchini from the pumpkin genus have the ability to accumulate bitter, harmless compounds. Subsequently, these substances make the housewives nervous, because they completely spoil the taste of the finished dish. Bitterness in zucchini is rare, but it does happen. It is necessary to get rid of such a feature, but first it is worth considering the true reasons. Let's talk about everything in order.
Why are zucchini bitter
long daylight hours
- There can be several reasons for the appearance of bitterness. Unfortunately, the harvest does not always live up to expectations. As a rule, a frequent cause of bitterness is a long daylight hours.
- Studies have shown that squash contains cucurbitacins. Enzymes are directly related to the length of the day.
- In other words, the more sunlight vegetables receive, the more likely it is to become bitter. Therefore, zucchini is not grown everywhere in Russia.
Water scarcity
- If zucchini does not have enough water when watering during ripening, they will be bitter. Think about how often you water your vegetables. Breeders all over the world urge summer residents to carry out the procedure regularly, but not to “fill in” the zucchini.
- It all depends on the variety. Usually the growing instructions for one species are different from the other. Stick to the recommendations.
- In addition to the lack of water, the taste is affected by sudden changes in climate and weather. For example, if the landing was carried out in sunny time, with all this, the zucchini grew in a drought, by the time it was harvested, it began to rain heavily. If cloudy weather persists for more than 3 days, the zucchini will be bitter.
transmission with pollen
- Numerous studies have found that when bitter pollen gets on the inflorescences of zucchini, the latter will also turn out to be bitter.
- Pay attention to how plants are planted in your summer cottage. If they overpollinate, then the bitterness will be transmitted through the pollen.
- To prevent such a phenomenon later, be responsible for planting plants. Do not grow inedible and decorative pumpkin next to zucchini.
Natural accumulation of bitterness
- Zucchini has an unpleasant feature. It accumulates in its composition a substance called cucurbitacin. The compound itself is bitter, but varieties without its participation have not yet been developed.
- Not always cucurbitacin makes itself felt. It can "appear on the surface" with improper care or lack of water. You can get rid of this, but you need to pay attention to planting zucchini.
- Cucurbitacin is a complex nitrogenous compound of plant origin. It can appear in inflorescences, leaves, fruits. If only the tip and skin are bitter in cucumbers, then even the flesh of the zucchini has an unpleasant taste.
Application of mineral fertilizers
- All summer residents know that fertilizers of mineral origin (potassium, phosphorus) are easily absorbed by fruits. This results in excessive bitterness in grown vegetables. In addition, minerals are hazardous to health.
- Therefore, you should not engage in the cultivation of products using such fertilizers. In this way, you can avoid not only the accumulation of bitterness, but also harmful compounds. The result is healthy and tasty vegetables.
How to remove bitterness in zucchini when cooking
- If vegetables were grown according to all the rules, then bitterness should not be present in them. In some cases, an unpleasant taste is felt if the vegetable is overripe. To get rid of bitterness, you can resort to a simple trick.
- Thoroughly wash and remove the skin from the zucchini. Chop the fruits into cubes or circles. Place in a colander, sprinkle with salt. The mineral component will contribute to the release of juice. Bitterness will come out with the liquid.
- After 2 hours, rinse the zucchini with running water. This way you can get rid of excess salt. Next, start preparing the product according to your own recipe.
- You can get rid of bitterness in another no less effective way. Chopped zucchini must be placed in a container. Pour into the container 1 liter of water with 30 gr. salt. In such a solution, bitterness will disappear. Press the zucchini with oppression, in half an hour everything is ready.
- If zucchini has a slight bitterness or aftertaste, such a deficiency can be hidden with sour cream. The product must be marinated for some time in the milk composition. As a result, zucchini is less high-calorie and healthy.
- When harvesting vegetables, zucchini can be stored for up to six months, subject to the temperature regime. To do this, you need to collect unripe fruits. Moreover, the stalk should not be touched, like the peel.
- If you place zucchini on the bottom shelf of the refrigerator, basement or keep in a dry place, they can keep fresh for a long time. With the onset of spring, seeds begin to germinate in the vegetable, bitterness appears.
- To keep vegetables as long as possible, you can get rid of the seeds, chop them into pieces and freeze them. The skin must also be removed. Zucchini is often canned. Whatever they say, the bitterness during the procedure, unfortunately, does not disappear.
- If you intend to make blanks from fruits, it is recommended to soak the zucchini in advance in a saline solution. After 2 hours, the taste will disappear, you can continue to do your own things. It is better to chop the zucchini in circles.
How bitter squash affects the body
After you have learned about the true causes of bitterness, it makes sense to consider the effect of such zucchini on the human body. After all, they are used not only by adults, but also by children, the elderly.
- Cucurbitacin has an irritating effect. It negatively affects the mucous membranes of the nasopharynx and oral cavity.
- This substance accumulates in the body if you use bitter zucchini regularly. Subsequently, you can earn gastritis or a stomach ulcer, 12 duodenal ulcer.
- Cucurbitacin becomes toxic with increasing concentration. It contributes to severe poisoning, nausea, vomiting, dizziness and loose stools.
- Due to the mild irritant effect, these compounds enhance the activity of the secretory glands. Experts say that all this has a positive effect on the bronchi and promotes sputum discharge.
- Zucchini has the bitterness of wormwood due to the accumulation of cucurbitacin in a large volume. This compound does not always have a bad effect on health, sometimes it helps to cure certain diseases.
- So, plants with cucurbitacin are used to cleanse the blood channels and prevent anemia, fight fecal stones and congestion in the intestines.
- A rare intake of bitter zucchini enhances the effect of the antibiotics used, eliminates cholesterol plaques and conducts a serious prevention of atherosclerosis.
To eliminate bitterness from zucchini, it would be useful to find out the cause of such a nuisance. From here you can conclude how useful a vegetable is for the body. After that, try to get rid of the unpleasant aftertaste in any way described.
Video: how to remove bitterness from eggplant
Autumn. All newspapers write about pumpkin. How can you ignore her? This is a symbol of autumn generosity - a large, bright, yellow-orange beauty. It would seem that what's new can be said about the pumpkin? They got used to it in the same way as potatoes. And we eat it much less often than potatoes. And in vain! Medical scientists believe that this is a unique healing vegetable. It should be on our table as often as possible. Unfortunately, modern ecology is such that we must choose products that help our body survive. Pumpkin helps. Therefore, everyone should grow it, it's not difficult at all.
Why does pumpkin taste bad?
First of all, there are many varieties. For the Middle lane, early and mid-ripening are suitable. They manage to pick up sweets in our short summer.
Pumpkins are different: hard-skinned, nutmeg and large-fruited. They can be distinguished by their stems. In large-fruited pumpkins, the stalk is rounded - cylindrical. In Muscat, it is five-sided, noticeably expanded towards the base, like the Eiffel Tower. And in hard-core ones - ribbed, with pronounced grooves between the scars.
Large-fruited pumpkin usually grows in our gardens. Her varieties: Smile, Winter sweet, Hundred-pound, Crumb, Winter gray.
Large-fruited varieties do not always have a good taste, as they build up mass for a long time and do not have time to pick up sweets. However, one should not rush to evaluate. Large-fruited pumpkins can be tasteless immediately after harvest: they are high in starch, and the flesh tastes like potatoes. But after a month of storage, the starch will turn into sugar, and then Cinderella will turn into a princess.
Harder pumpkin is more hardy. It is early ripening, the very first of the pumpkin family begins to bloom, but is inferior to large-fruited sisters in terms of yield and pulp thickness.
A hard-skinned pumpkin is tasty right away, but it is not worth storing it for a long time: the seeds will sprout inside the fruit, and the pumpkin will become bitter. But the seeds of hard-grained varieties are the most delicious.
The most delicious pumpkin is nutmeg. It has more carotene than others. She comes from Mexico, so she loves warmth. But if you grow it with seedlings, and even in a warm garden, it is quite possible to get a good harvest with us. Varieties of nutmeg pumpkin - Pearl, Muscat, Interception, Vitamin, Vita.
How to store pumpkin
Pumpkin must be harvested before frost. If the frost has taken the peel, carefully monitor the fruits so that they do not rot. They are not suitable for long term storage. Such a pumpkin has one “treacherous” feature: outwardly, it seems to be whole, but when you are going to take it, it falls under your hand. The rot entered the fruit through the damaged skin. Therefore, handle the pumpkin carefully, try not to damage the bark. Do not cut the stalk too close, leave it 3-4 cm long.
Keep in mind: the larger the pumpkin, the sooner it should be eaten. The fact is that, under its own weight, the pulp sags and deteriorates in the fruits. This process begins from below, from the side on which the pumpkin lies. Therefore, it is sometimes advised to turn the fruit over or hang it in a net. For long-term storage, select medium-sized fruits.
If you cut a large pumpkin and ate only a piece, then tighten the rest with cling film and put it in the refrigerator. Try to use it in the coming days.
Do you want to grow a delicious pumpkin?
Look for good varieties over the winter. Best of all - nutmeg and early ripening. Pumpkin seeds need to be kept warm, and warehouses and shops often get chilly. Therefore, it is better to purchase pumpkin seeds in advance, at home you will provide them with warmth.
Also, you need to think in advance about the landing site. It must be sunny. Since autumn, it is desirable to prepare a warm bedding for a pumpkin. It doesn't have to be a big "heap" as some authors suggest. It is enough if the pumpkin rises 30-40 cm above the soil level. This will improve the growth conditions for seedlings in the cool month of June.
We are preparing the bedding for the pumpkin now. We put in it tops, leaves, sawdust, chopped bark, kitchen waste, weeds and other organic material. All this mass should be approximately 2/3 of the total volume of the “heap”. Sprinkle it on top with earth with the addition of lime or ash. Leave it like this for the winter. You can cover with a film, and for beauty, enclose the landing site with a decorative border.
In the spring, organic matter continues to decompose with the release of heat (even more efficiently under the film). At the end of May, seeds can be planted on a pile, and seedlings in June. The additional heat from the bedding has a positive effect on the growth of the pumpkin. She has time to ripen well, which improves her taste.
If the pumpkin turned out to be tasteless
Prepare a spicy vegetable stew from it. Add fried onion, bell pepper, tomato and garlic. You can put a little adjika and ground black pepper. Stew, at the end sprinkle with grated cheese. Rest assured, you will change your mind about your pumpkin.
The second option is jam. Remember, it is advised to cook it from unripe watermelon. Almost the same case. Cut the pumpkin into slices (finely - 1x1 cm!). Sprinkle with sugar and leave overnight. Grate or slice the lemon along with the zest (many people prefer an orange, also with the zest). Boil in 2-3 doses until tender. It turns out very tasty! Attention, do not add water, the pieces boil from it.
Include pumpkin in your menu - and you have nothing to fear from bad ecology.
Pumpkin pectins remove from the body all the harmful substances with which we are loaded with chlorinated water, exhaust gases and other “benefits of civilization”. Pumpkin speeds up metabolic processes in the body, helps the absorption of meat and other heavy foods.
Pumpkin contains youth vitamins A and E, an immune defender - vitamin C, biologically active substances, a lot of potassium, which is good for the heart and blood.
WAIT TO EAT THE PUMPKIN! After cleaning, she should lie down. For example, a nutmeg squash needs to “rest” for two months. During this time, its flesh will turn sweet and bright orange. You can even eat it raw.
Do not store pumpkin in the cellar. At low temperatures, it does not pick up sweetness. The storage temperature must be at least 12C. Keep the area dry. At high humidity, the fruits rot.
You can find this article in the newspaper "Magic Garden" 2010 No. 19.
Have you ever tried bitter squash? Why does this vegetable have such a property? There can be many answers to the question. We will describe them in detail in the presented article.
general information
Before answering the question of why zucchini is bitter, you should tell what this vegetable is.
Few people know, but a zucchini is a bush variety of an ordinary pumpkin. It has an oblong shape, without lashes. Fruits can be completely different in color. Zucchini are green, white, yellow and even black. Their flesh is tender and also quick-cooking. Therefore, modern chefs are very fond of such a vegetable.
Zucchini can be used not only boiled, stewed, baked or fried, but also raw. As a rule, vegetables without heat treatment are added to salads and snacks.
What is unpleasant about bitter squash? Why is such a vegetable impossible to eat? If you cook a dish from a product with the mentioned property, then it is unlikely that your family members will start using it. It's like including wormwood in your diet.
How often do they meet?
How often have you seen bitter squash? Why did you remember this experience for a long time? According to experienced cooks, bitter squash are much rarer than bitter cucumbers. But if you still come across such a vegetable, then you should get rid of it or process it correctly. Otherwise, you will get not only not very tasty, but also a harmful dish.
Cause of bitterness
For what reason does bitter zucchini ripen in the garden? Why does he have such an unpleasant property? According to experts, the bitterness of such a vegetable lies in the high content of curcubitacin. This is a special substance, which is a complex and nitrogen-free organic compounds derived from glycosides and of plant origin. It is quite widespread in nature.
Curcubitacins are found in various parts of plants, namely leaves, roots, stems, flowers, and even fruits.
Thus, to the question of why bitter zucchini grew, we can safely answer that the reason for this is the special substances that carry the lowering of curcubitacins. It should be noted that the increase in their concentration in marrows can occur due to several factors. Which ones, we will tell a little further.
Impact on the human body
Now you know why zucchini is bitter like wormwood. However, it should be noted that most people are concerned not only with the taste of such vegetables, but also with its effect on the human body.
Curcubitacins are known to have a local irritant effect on the mucous membranes of the nose, eyes and mouth. Also, an excess of this substance leads to irritation of the intestinal mucosa and stomach. Curcubitacins can be extremely toxic. They often cause severe nausea followed by vomiting, as well as diarrhea and dizziness.
With a slight irritating effect, such substances enhance the secretion of all glands. According to experts, this has a beneficial effect on the bronchi (the existing sputum is liquefied, which facilitates its evacuation).
From the foregoing, we can safely answer the question of why zucchini is bitter, like wormwood. This is due to the presence of substances such as curcubitacins.
By the way, some plants that contain this element also have medicinal properties. They are often used as a hypocholesterolemic and anti-sclerotic, as well as a diuretic, corticotropic, adaptogenic, sedative, antiulcer and mild laxative. It should also be noted that the presence of a small amount of curcubitacins in the body makes it easier for other drugs to be absorbed.
Transmission along with pollen
Why do zucchini become bitter? Breeders have long noted that most cucurbits have a substance called curcubitacin. For several decades, they have been working on breeding varieties in which this substance does not accumulate.
However, it should be noted that there are often cases when zucchini growing in the same area (or in the neighborhood) with other plant species are pollinated with them, thereby receiving a certain dose of bitterness.
To protect your crop from such situations, we recommend planting plants in the beds with special care. Ornamental and absolutely non-edible pumpkins should not be grown nearby.
Insufficient watering
Why is zucchini bitter like cinchona? If you are concerned about this difficult summer issue every year, then we suggest remembering how often you water your beds. According to breeders, the bitter taste of the vegetable in question may be due to irregular watering. Therefore, read the instructions for growing this fruit and strictly follow it.
I would also like to note that a sharp change in humidity in the environment can also affect the taste of zucchini. For example, if the summer season turned out to be dry, and by the time of harvest, heavy and prolonged rains began.
Daylight hours
Why are zucchini bitter when fried, boiled or stewed? There are several reasons for obtaining such a tasteless crop. The most common of these is the length of daylight hours. How is it interconnected?
Scientists have noticed that the presence of curcubitacins in zucchini has a direct relationship with the length of daylight hours. In other words, the less light vegetables receive (in the period from the 2nd decade of August in the middle zone of our country), the greater the likelihood of obtaining fruits with strong and unpleasant bitterness. Therefore, in some regions of our vast country, such a crop is almost never grown.
Use of mineral fertilizers
It is no secret to anyone that such mineral fertilizers as phosphorus and potassium quickly absorb plants and their fruits. Therefore, the use of such substances often contributes to the appearance of excessive bitterness in zucchini. By the way, such components not only increase the accumulation of bitter elements in vegetables, but also make them dangerous for human health and life. In this regard, we strongly do not recommend growing zucchini with the use of mineral fertilizers. So you will not only avoid the appearance of bitterness in them, but also make your harvest tasty and healthy.
By the way, nitrogen, on the contrary, prevents the appearance of a bitter taste in almost all vegetable crops. However, it is also not recommended to use it in large quantities.
How to remove the already existing bitterness?
If you are a big fan of your own grown zucchini, but your harvest failed because of the presence of bitterness in it, then we suggest using a simple tip to eliminate this property.
So, you picked a zucchini, but you cannot eat it or include it in any dish, because it has an unpleasant taste and aroma. What to do in this case? To begin with, the vegetables should be thoroughly washed and chopped into the necessary pieces. After that, the product must be placed in a bowl, where in the future it is necessary to pour salt water. Such a solution should be prepared based on the calculation: 2 large tablespoons of table salt per 900 ml of liquid.
After keeping the zucchini in water for about 35-45 minutes, you will notice that all the bitterness has gone from them. If the unpleasant taste still remains, then the vegetables can be left in the bowl with the solution for some more time. After that, the product is thoroughly washed and dried. Then it is used for its intended purpose.
Thus, by applying a saline solution, you can rid your crop of any degree of bitterness. Do the same with eggplants. By the way, some housewives believe that tasteless zucchini will be less bitter if they are salted or pickled for the winter. It is a myth. If you do not use salt water, then all your workpieces will have to be thrown away, as they will have an unpleasant taste and aroma.
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Why are cucumbers bitter?
How disappointing when cucumbers planted in accordance with all the rules, which were carefully and long looked after, watered, fed, weeded, suddenly turn out to be bitter! So why are cucumbers bitter, what to do with them next? If you carefully read this article, you will find out what to do with bitter cucumbers, and your work on the plot will not be in vain.
Causes of bitterness
Externally, bitter cucumbers are no different from ordinary ones. They have the same rich green color, fresh aroma and crispy skin. Few hostesses at least once in their lives did not succumb to this “deception” and did not spoil the taste of the salad with a single bitter cucumber. Of course, without difficulty, you can simply completely cut off the peel of a cucumber, but it is it that contains the very vitamins and minerals that the body needs.
The reason for the bitterness of cucumbers lies in cucurbitacin, a special substance with a bitter aftertaste. Cucurbitacin is found in all cucumbers without exception, but its increased concentration is felt on the palate. The most important reasons for the increase in the level of this substance in cucumbers are:
- lack of moisture;
- excessive moisture;
- irregular watering;
- excess sunlight;
- lack of nitrogen and potassium in the soil;
- low humidity in the greenhouse;
- seeds extracted from the back of a cucumber.
Sometimes the cause of bitterness can be damaged or twisted lashes of the plant. A sudden change in weather can also affect the taste of cucumbers.
To avoid such a situation, regularly and moderately water the plants with warm water, spray them in the morning, and feed them with high-quality complex fertilizers, the composition of which is balanced. Fresh manure is absolutely not suitable as top dressing!
When buying seeds, look for hybrid varieties that contain special genes that prevent the accumulation of cucurbitacin in cucumbers. Usually this is indicated by the label on the package. Their taste, of course, may be less expressive and soft, but here the choice is yours.
Save the harvest
But what if all the preventive measures for growing cucumbers without bitterness turned out to be in vain? And is it possible to eat bitter cucumber at all? Of course, but before that, you need to “conjure” a little over it. The most familiar way that housewives usually use is to cut the peel from bitter fruits. Sometimes it is enough to cut off the back of the fetus (2-3 centimeters), where, basically, cucurbitacin is concentrated.
The Japanese are well aware of how to quickly and easily eliminate bitterness from cucumbers. So, in national restaurants, fruits with bitterness are not thrown away, but simply cut off the tip and rub it well on the cut of the cucumber in a circular motion. A white foam appears around the circumference of the cut, in which, in fact, cucurbitacin accumulates. If you remove it, then the cucumber will lose bitterness, and you can enjoy
fragrant and fresh fruit.
There is another way to remove bitterness from cucumbers intended for fresh consumption. Put them in a basin and fill them with cold water for several hours. The bitterness will come out into the water. If the cucumbers are too bitter, which is typical for fruits rich in taste, then it is better to change the water several times.
Bitter cucumbers are also quite suitable for canning. The fact is that cucurbitacin under the influence of water and high temperatures is able to break down. If all your attempts to “reanimate” the bitter fruits for fresh consumption were unsuccessful, then there is only one way out - to pickle them or pour them with marinade. After such processing, even the most bitter cucumbers will become edible.
womanadvice.ru
Bitter gourd - a new remedy
Vegetable insulin will protect us from obesity, diabetes and breast cancer. Ripe orange fruits are used as food as vegetables, and in folk medicine they treat diseases (colds, headaches, inflammations, hemorrhoids, indigestion and diabetes). There is scientific evidence for the effectiveness of vegetable insulin. Its taste is bitter, but the fruits of application are truly sweet! Bitter gourd, also known as bitter melon, bitter cucumber, balsamic pear or apple, is Momordica charantia, an annual vine that grows up to 180 cm long. Chemical compositionAll its parts, but especially the fruits, contain a substance that is chemically identical to human insulin. Animal studies have shown that bitter gourd insulin analog can lower blood sugar levels in patients. Useful for obesityAnother property is the reduction of bad cholesterol in the blood, which can protect against heart disease and weight gain. In the experiment, rats were fed a fatty diet, but those who were given bitter gourd gained weight much more slowly. Increases immunityBitter gourd increases the level of interferon - a substance responsible for the reliability of immune defense, as well as antioxidants such as glutathione and superoxide dismutase, which protect us from breast and stomach cancer. DosagesAlthough bitter gourd does not cure diabetes, it reduces sugar levels, so herbalists recommend it for prevention and support for diabetics. The standard daily dose is 1000-2000 mg. With regular use of bitter gourd, you need to constantly monitor your blood sugar levels and keep your doctor informed - you may need to reduce the dose of insulin and other medications. About bitter gourdBitter gourd is popular in Asia and little known in the West. It is rich in iron, beta-carotene, calcium, potassium and fiber. Reduce bitterness you can, if you choose more yellow fruits and blanch them in boiling water for 2-3 minutes, cut in half. Worth serving as a vegetable dish, combined with spicy foods such as garlic, chili or curry. Can be stuffed with meat and spices. |
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Pumpkin seeds should be bitter or not?
Svetlia4ok
No, they shouldn't be bitter. If they are bitter, they are already old and the pumpkin oil in them has gone rancid.