How to determine if bitter gourd is bitter

Whether bitter gourd is bitter can be determined by observing its appearance, smelling its aroma, tasting its taste, and other methods. The bitterness of bitter gourd is related to factors such as variety, maturity, and planting environment. The bitterness of bitter gourd mainly comes from cucurbitacin compounds, which are present in high concentrations in immature or specific varieties. Fresh bitter gourd usually has a emerald green skin with obvious bumps and bumps, and full surface protrusions. This type of bitter gourd has a strong bitterness. If the skin turns yellow or softens, the bitterness may decrease but the taste may deteriorate. After cutting open, the flesh appears white or light green, and the bitterness of immature seeds is more pronounced. Some improved varieties such as Baiyu bitter gourd and apple bitter gourd have reduced their bitterness through breeding, resulting in a more rounded appearance and lighter color. Bitter melon grown in high-temperature and arid environments accumulates more bitter substances. Marinating or blanching with salt before cooking can reduce bitterness, but may result in the loss of some water-soluble nutrients. The degree of bitterness is not directly related to nutritional value, and bitter bitter gourds may have higher antioxidant content.

When selecting in daily life, bitter melon with different degrees of bitterness can be chosen according to cooking needs. Cold dishes are suitable for slightly bitter varieties, while stewed soups can choose varieties with heavier bitterness. Bitter gourd has a cold nature and weak gastrointestinal function. People should control their consumption and avoid eating it on an empty stomach. The bitter components in bitter gourd help stimulate the secretion of digestive juices, but excessive amounts may cause gastrointestinal discomfort. It is recommended to pair ginger and garlic with isothermal ingredients to balance coldness, retain nutrients, and improve taste.