To extract the bitter sap, it is customary to cut off both ends of a cucumber and rub them against the remaining half. Cucurbitacin, the bitter component, is the plant’s defense mechanism against dangerous insects. Although the bitterness itself is not dangerous, it does take away from the flavor and quality of the cucumber.
Cucumbers that are spongy, astringent, and bitter in the middle should be thrown out since they could be harmful to your health. Unless the contamination is significant, it is difficult to identify chemically infected cucumbers by plain observation. However, if a cucumber has a lot of yellow spots or a wilted, mushy texture, it is ruined and should not be bought or eaten.
Cucumbers should be peeled and their ends cut off after soaking in salt water for ten minutes before eating.
Because they are low in calories and a great source of nutrients, such as antioxidants and plant components, cucumbers are perfect for people who are attempting to stay fit and reduce weight. However, eating too many cucumbers might cause indigestion and excessive urination.
Consuming too many cucumbers can also lead to an excess of potassium, which can cause stomach pain and bloating. When eating cucumbers, anyone with kidney disease, gastrointestinal disorders, or intestinal issues should use caution.
Nguyen Duy Thinh, MD
A former instructor at Hanoi University of Science and Technology’s Institute of Biotechnology and Food Technology
