Beware bitter zucchini: When your favorite veggie turns toxic

It is versatile, tasty, cheap, and can be bought at any market. All this makes zucchini one of our favorite vegetables in the summer. However, it should not always be eaten. Here's what to pay attention to.

Can this delicious, delicate zucchini be dangerous to health? Unfortunately, yes. That's why it's important to know when not to eat it, as it can become poisonous.

Usually, zucchini is completely safe to eat and is even highly recommended. It contains many vitamins and minerals that positively affect our body. Among them are vitamins A, C, and K, as well as fiber, which supports the digestive system. Another advantage of zucchini is its low-calorie content while being high in nutrients. This vegetable hydrates well, so it is particularly recommended during hot weather. It is also a source of antioxidants that help combat free radicals, protecting cells from damage.

When does the problem arise? When the concentration of cucurbitacins in zucchini is high. These natural chemical compounds are found in cucurbit plants but can become toxic in large amounts. It's easy to recognize, as zucchini simply tastes bitter. Increased concentrations of cucurbitacins usually appear in vegetables grown under unsuitable conditions, such as during drought or when vegetables are exposed to pest attacks.

Eating poisonous zucchini can lead to severe health issues. Symptoms of poisoning often include stomach pains, nausea, vomiting, diarrhea, and in extreme cases, even kidney dysfunction. Therefore, it is crucial to always pay attention to the taste of zucchini before adding it to a dish. If you detect bitterness, it's better to avoid eating it.

When the bitterness is mild, you can remove it from the zucchini. Peel the vegetable and cut it into smaller pieces, such as slices. Then, generously sprinkle the zucchini with salt and wait about 30 minutes before rinsing it under running water. However, it is important to note that this procedure does not guarantee the complete removal of bitterness. Eliminating the unpleasant taste of zucchini and cucumbers is impossible.