Can bitter gourd still be eaten when it turns yellow

It is generally not recommended to consume bitter gourd after it turns yellow. The yellowing of bitter gourd may be caused by prolonged storage or spoilage, resulting in a decrease in nutritional value and the potential growth of harmful substances. Bitter gourd appears greenish green in its fresh state, with a smooth and plump skin, and is rich in active ingredients such as vitamin C, dietary fiber, and bitter gourd saponins. When bitter gourd gradually turns yellow, it indicates that its cell structure is beginning to decompose, and the loss of water leads to a softer texture, resulting in a significant decrease in some nutrients such as vitamin C. Bitter gourd with slight yellowing but no mold or odor may be killed by high temperature cooking, but it has a bitter taste and lower nutritional value. If bitter gourd not only turns yellow but also has wrinkled skin, moldy or sour taste, it indicates that it has rotted. Moldy bitter gourd may produce harmful substances such as aflatoxins, and even if the spoiled parts are removed, there are still safety benefits. Especially in the high temperature environment of summer, the deterioration rate of bitter gourd accelerates, and ingestion may cause gastrointestinal discomfort and even food poisoning.

It is recommended to choose fresh bitter gourd with a green skin and moderate hardness for daily use. When storing, it should be placed in a cool and ventilated place or refrigerated layer of the refrigerator, and consumed within 2-3 days. Soak in salt water before cooking to reduce bitterness, and those with spleen and stomach deficiency and coldness should control their consumption. If bitter gourd is found to have significantly softened, turned yellow, or emitted an unpleasant odor, it should be promptly discarded to avoid health risks.