Risk of poisoning: Harvested Zucchini on the bitter taste test

Who has grown in their own garden of Zucchini, looking forward to the imminent harvest. However, prior to cooking or grilling, you should test whether the vegetable has a bitter taste, warns the Ministry for Rural space and consumer protection Baden-Württemberg.

The bitter taste is not inferior, only the enjoyment, but is a warning: This plant’s ingredients are not only bitter, but extremely toxic.

The raw material should be tasted before cooking carefully, and disposed of in sorted out. Because of the toxic bitter substances remain in the cooking, says consumer protection Minister, Peter Hauk.

Zucchini and pumpkin plants, formed in hot and dry weather intensified the bitter substances. In addition, the bitter substance content to take during the fruit ripening. Therefore, the Zucchini should not only because of the aromatic flavour of scissors are harvested young.

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These are the symptoms of a poisoning

Instances of Poisoning by bitter Zucchini often, the elderly are more affected, because they perceive bitter taste is so intense.

Pumpkin plants can naturally form bitter substances, which are referred to as Cucurbitacine. This can trigger after dose Nausea, vomiting, stomach cramps and diarrhea and lead to, at worst, a life-threatening hemorrhagic Gastroenteritis.

Deutsche Presse-Agentur (dpa)

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