The Culprit: Bitter zucchinis contain high levels of cucurbitacins, toxic compounds.
Why It Happens: Stress during growth, such as drought, can increase toxicity.
Recognize the Signs: Bitter taste is the primary indicator of toxic zucchini.
Health Risks: Consuming can cause nausea, vomiting, and diarrhea.
Avoid Wild Zucchinis: Homegrown or wild zucchinis are more prone to toxicity.
Proper Selection: Choose firm, evenly colored zucchinis from reliable sources.
Safe Cooking: Discard zucchinis with an unusual bitter taste after cooking.
Store Correctly: Keep zucchinis in a cool place to maintain freshness and safety.
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