I've observed that out-of-season cucumbers often turn out bitter, spongy, and harsh-tasting. Is this possibly because of some form of chemical pollution? (Thuc Anh, 22, Hanoi)
Answer:
A typical method involves cutting off both ends of a cucumber and rubbing these pieces along the rest of the vegetable to draw out the bitter juice. The compound responsible for this bitterness, called cucurbitacin, acts as a natural deterrent for pests. Although this substance isn’t toxic, it can diminish the cucumber’s taste and overall quality.
When cucumbers have a bitter center, an astringent taste, and feel spongy, they should be discarded due to potential health hazards. Detecting chemically tainted cucumbers visually can be difficult without obvious signs of heavy contamination. However, refrain from buying or eating cucumbers with noticeable spoilage like abundant yellow patches or when they seem limp and soft-textured.
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Slices of cucumber. Stock image courtesy of Pixabay. |
Before eating, cucumbers ought to be immersed in saline solution for 10 minutes, followed by peeling and having their ends discarded.
Cucumbers are a valuable source of nutrients Including plant compounds and antioxidants, they are also low in calories, which makes them perfect for individuals aiming to shed pounds and stay fit. However, eating too many cucumbers can result in digestive issues and more frequent urination.
Eating an abundance of cucumbers might lead to excessive intake of potassium, potentially causing swelling and discomfort in the abdomen. Those who have issues with their intestines, weak digestion, or disorders related to the kidneys ought to be careful about consuming cucumbers.
Dr. Nguyen Duy Thinh
Previous faculty member at the Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology
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