Is it better to blanch bitter melon or not

Whether to blanch bitter gourd depends on the purpose of consumption and physical needs. For those who pursue a crispy and tender taste or a cold constitution, blanching is recommended. For those who need to retain nutrients or have a hot constitution, blanching is not recommended. After blanching bitter gourd, it can reduce bitterness and oxalic acid content, making it suitable for people who are sensitive to bitterness or have weak gastrointestinal function. High temperature rapid blanching can soften fibrous tissue, making the taste more acceptable, while reducing the interference of oxalic acid on calcium absorption. The blanching time should be controlled within 30 seconds, and a small amount of salt or oil can be added to the water to help maintain the emerald green color. Blanched bitter gourd is suitable for short-term cooking methods such as cold mixing and quick stir frying, which can better maintain its crisp texture. But some water-soluble vitamins such as vitamin C will be lost during the blanching process.

Bitter melon that is not blanched can fully retain active ingredients such as bitter melon glycosides, and its hypoglycemic effect is more significant. When cooking directly, bitter substances can stimulate the secretion of digestive juices, which is suitable for people with loss of appetite or internal heat constitution. High temperature stir frying or stewing can partially decompose oxalic acid, and it is recommended to pair it with high calcium ingredients such as tofu. The wax layer on the surface of unhydrated bitter gourd is intact, and it needs to be washed with salt to remove pesticide residues. Eating uncooked bitter melon on an empty stomach may cause discomfort for individuals with gastrointestinal sensitivity. Bitter gourd is cold in nature, and its consumption should be controlled whether it is blanched or not. It is recommended to consume 2-3 times a week. Paired with ginger, garlic, and chili isothermal seasonings, it can neutralize coldness. For those with spleen and stomach deficiency and coldness, they can choose ripe orange red bitter gourd. Fresh bitter gourd should be selected with plump and green protrusions on the epidermis, and the flesh should be white or light yellow after cutting. Special populations such as pregnant women, menstruating women, and patients with hypoglycemia should consult a physician before consumption. Wrap with kitchen paper and refrigerate during daily storage to avoid mixing with other fruits and vegetables and accelerating spoilage.