Cucumbers are usually notable for their unpleasant ability to be bitter, and some people even peel them beforehand to avoid this very unpleasant taste. But in fact, not only cucumbers can have an inherent bitter taste. Zucchini, for example, are also characterized by bitterness.

OBOZREVATEL looked into why zucchini begin to bitter. And whether it is safe to eat such fruits.

Whence the zucchini bitter taste

The fact that both cucumbers and zucchini can have such a disadvantage is not surprising. Both vegetables are representatives of the pumpkin family, so they have certain common properties. In particular, to acquire an uncharacteristic bitter taste if they are not properly grown. True, with zucchini, such a nuisance is noticeably less common.

The cause of bitterness in zucchini, as well as in cucumbers, is the substance cucurbitacin. In nature, it appeared as a mechanism for protecting the plant from animals. They also do not like the bitter taste. But in the process of artificial selection, people have learned to fight this disadvantage. From time to time, however, it still occurs.

Because of what zucchini begin to become bitter

The most common cause of cucurbitacin accumulation in zucchini is an excess of phosphorus and potassium in the plant. This can occur due to too frequent or intensive application of the corresponding fertilizers to the soil. Therefore, it is not worthwhile to feed the zucchini bed unnecessarily.

Also, a bitter substance can accumulate in the fruit due to excess sun. Zucchini should grow in the penumbra, so experienced vegetable gardeners cover the ovary of the plant with its same large leaves. So the fruit gets enough heat, well ripened and at the same time does not accumulate cucurbitacin.

And also the bitter taste of zucchini can cause a lack of water in the soil. The plant tolerates dry weather well and does not need as much water as cucumbers, but still do not dry out the soil in which the zucchini grows. Water it regularly and let the soil dry out between waterings. After all, excess moisture can also cause zucchini to become bitter.

To eat or not to eat bitter zucchini?

All the properties of cucurbitacin have not been fully studied, but researchers have found that nothing terrible will happen to the body due to the use of a small amount of the substance. Moreover, there is an opinion that cucurbitacin is able to fight inflammation, prevent the development of tumors and expel helminths from the body.

But doctors warn that to consider bitter zucchini therapeutic because of this property can not in any case. Now there is no reliable data on what dose of cucurbitacin is safe, and what will already bring harm and even become dangerous. Therefore, just do not throw away vegetables with bitterness and take them only as a food product, not as a medicine.

Moreover, for some conditions, even accidental consumption of cucurbitacin is best avoided. These conditions include gastrointestinal diseases - the bitter substance can irritate unhealthy organs and provoke symptoms. It can also cause damage to tooth enamel.

Earlier OBOZREVATEL told how to remove bitterness from onions.

Subscribe to OBOZREVATEL channels in Telegram, Viber and Threads to keep up to date.