Can mustard greens be eaten if they are too bitter

Mustard greens are too bitter and can generally be eaten. The bitterness mainly comes from natural ingredients such as glucosinolates, and moderate consumption does not affect safety. If the bitterness is too strong due to differences in variety or improper cooking, it may affect the taste but does not pose any health risks. Mustard belongs to the cruciferous vegetable family, and its bitter substances have antioxidant and anti-inflammatory effects, which are beneficial to health. Fresh mustard greens can be effectively reduced in bitterness by blanching or pairing with high flavor ingredients, such as stir frying or boiling soup with mushrooms and meat. In traditional cooking, bitter ingredients are often decomposed by extending the heating time. It is recommended to quickly blanch in boiling water for 30 seconds before cooking. Some special varieties or improperly stored mustard greens may exhibit abnormal bitterness, which, although non-toxic, may indicate fiber aging or spoilage. If accompanied by bad odor, sticky and slippery leaves, it is not recommended to continue consuming. For people who are sensitive to bitterness or have weak gastrointestinal function, preference can be given to mustard varieties with lighter bitterness, such as small leaf mustard.

For daily consumption of mustard greens, it is recommended to choose fresh ingredients with tender leaves and no yellow spots. When cooking, seasoning with ginger, garlic or a small amount of sugar and vinegar can improve the taste. The recommended daily intake of cruciferous vegetables is around 200 grams, and individuals with thyroid dysfunction should control their food intake. If discomfort symptoms such as abdominal pain occur after consumption, seek medical attention promptly to investigate possible allergies or gastrointestinal irritation.