How to remove bitterness from zucchini: useful tips

Pumpkin squash has the ability to accumulate bitter harmless compounds. Subsequently, these substances make the housewives nervous, because they completely spoil the taste of the finished dish. Bitterness in zucchini is a rare occurrence, but it does have a place to be. It is necessary to get rid of this feature, but first you should consider the true reasons. Let's talk about everything in order.

Why zucchini is bitter

Long daylight hours

1. There can be several reasons for the appearance of bitterness. Unfortunately, the crop does not always live up to expectations. As a rule, a long daylight hours are a common cause of bitterness.
2. Studies have shown that courgettes contain cucurbitacins. Enzymes are directly related to the length of the day.
3. In other words, the more vegetables receive sunlight, the higher the likelihood of bitterness. Therefore, zucchini is not always grown in Russia.

Water scarcity

1. If zucchini does not have enough water when watering during ripening, they will be bitter. Remember how often you water vegetables. Breeders around the world urge summer residents to conduct the procedure regularly, but not to “fill in” the zucchini.
2. It all depends on the variety. Typically, growing instructions for one species are different from another. Follow the recommendations.
3. In addition to lack of water, the taste is affected by abrupt changes in climate and weather. For example, if the landing was carried out in sunny time, with all this, zucchini grew in a drought, by the time of collection it started to rain heavily. If cloudy weather persists for more than 3 days, zucchini will be bitter.

Pollen transmission

1. Numerous studies have revealed that when bitter pollen enters the inflorescences of zucchini, the latter will also be bitter.
2. Pay attention to how plants have been planted in your summer cottage. If they are pollinated, then bitterness will be transmitted with pollen.
3. To prevent this from happening later, take responsibility for planting plants. Do not grow inedible and ornamental pumpkin near zucchini.

Natural accumulation of bitterness

1. Zucchini has an unpleasant feature. It accumulates in its composition a substance called cucurbititacin. The compound itself is bitter, but varieties without its participation have not yet been developed.
2. Not always cucurbititacin makes itself felt. It may “appear on the surface” if improperly maintained or lacking water. You can get rid of this, but you need to pay attention to the planting of zucchini.
3. Cucurbitacin is a complex nitrogenous compound of plant origin. It can appear in inflorescences, leaves, fruits. If only the tip and the skin are bitter with cucumbers, then the zucchini has an unpleasant taste even flesh.

The use of mineral fertilizers

1. All summer residents know that fertilizers of mineral origin (potassium, phosphorus) are easily absorbed by the fruits. From here appears excessive bitterness in the grown vegetables. In addition, minerals are hazardous to health.
2. Therefore, you should not engage in the cultivation of products using such fertilizers. Thus, you can avoid not only the accumulation of bitterness, but also harmful compounds. The result is healthy and tasty vegetables.

How to remove bitterness in zucchini when cooking

1. If vegetables were grown according to all the rules, then bitterness should not be present in them. In some cases, an unpleasant taste is felt if the vegetable is overripe. To get rid of bitterness, you can resort to a simple method.
2. Wash and peel thoroughly from zucchini. Chop the fruit into cubes or circles.Put in a colander, sprinkle with salt. The mineral component will contribute to the release of juice. Bitterness will come out with the liquid.
3. After 2 hours, rinse the squash with running water. This way you can get rid of excess salt. Next, proceed with the preparation of the product according to your own recipe.
4. You can get rid of bitterness in another no less effective way. Chopped zucchini must be placed in a container. Pour in a container 1 liter of water with 30 g. salt. In such a solution, bitterness will disappear. Crush zucchini with oppression, in half an hour everything is ready.
5. If zucchini has a slight bitterness or taste, such a flaw can be hidden with sour cream. The product must be marinated for some time in a dairy composition. As a result, zucchini is less nutritious and healthy.

How to avoid bitterness when storing zucchini

1. When picking vegetables, zucchini can be stored for up to six months, subject to temperature conditions. For this, it is necessary to collect unripe fruits. Moreover, the stem must not be touched, as well as the peel.
2. If you place the squash on the lower shelf of the refrigerator, basement or keep it in a dry room, they will be able to keep freshness for a long time. With the onset of spring, seeds begin to germinate in the vegetable, bitterness appears.
3. To preserve vegetables for as long as possible, they can be removed from seeds, chopped into pieces and frozen. The peel must also be removed. Zucchini is often canned. To not say, the bitterness during the procedure, unfortunately, does not disappear.
4. If you intend to make preparations from fruits, it is recommended to soak zucchini in advance in saline. After 2 hours, the aftertaste will disappear, you can continue to do your own thing. Zucchini is best chopped in circles.

How bitter zucchini affects the body

After you learn about the true causes of bitterness, it makes sense to consider the effect of such zucchini on the human body. After all, they are used not only by adults, but also by children, the elderly.

1. Cucurbitacin has an irritating effect. It negatively affects the mucous membranes of the nasopharynx and oral cavity.
2. This substance accumulates in the body if you use bitter zucchini regularly. Subsequently, you can earn gastritis or a stomach ulcer, 12 duodenal ulcer.
3. Cucurbitacin with increasing concentration becomes toxic. It contributes to severe poisoning, nausea, vomiting, dizziness, and loose stools.
4. Due to the mild irritating effect, these compounds enhance the activity of secretory glands. Experts say that all this has a positive effect on the bronchi and helps sputum discharge.
5. Zucchini have a bitterness of wormwood due to the accumulation of cucurbitacin in a large volume. This compound is not always bad for health, sometimes it helps to cure some diseases.
6. So, plants with cucurbitacin are used to cleanse the blood channels and prevent anemia, fight fecal stones and congestion in the intestines.
7. A rare intake of bitter zucchini enhances the effect of the antibiotics used, eliminates cholesterol plaques and carries out serious prevention of atherosclerosis.

To eliminate the bitterness from the zucchini, it will be useful to find out the cause of such a nuisance. From here you can conclude how useful the vegetable is to the body. After that, try to get rid of the unpleasant aftertaste in any way described.

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