Bitter melon has a certain nutritional value, it is rich in vitamin C, carotene, calcium and dietary fiber and other nutrients, but also contains bitter melon, bitter melon glycosides and other bioactive substances. Often eat some bitter melon in moderation, can play a heat and fire, blood diuretic, clear heart and eyes, promote appetite, benefit the gas detoxification, weight loss and beauty effects. In addition, bitter melon also helps to reduce blood fat, stabilize blood sugar, thus maintaining cardiovascular health.

While the health value of bitter melon is high, many people can not accept its flavor. Because the bitter melon has a very strong bitter flavor, which is mainly from the bitterness it contains, wild cucumber juice enzyme and other substances. Now many people through blanching, long soaking, pickling, squeezing juice and other ways to greatly reduce the bitter taste of bitter melon, but there are also some people are worried that this although removed the bitter taste, but also lost the nutritional value of the bitter melon.

This argument has some merit, through the blanching, pickling, squeezing juice and other ways, although removed a lot of bitterness and other substances, but at the same time also from the plant cells of the bitter melon loss of a large number of vitamins, minerals and other nutrients ions. What's more, the bittersweet and other substances themselves have good health effects, they not only have the effect of clearing heat and reducing fire, but also able to stabilize blood sugar levels, improve the function of the pancreas and improve the detoxification ability of the liver.

If you really can't accept the bitter flavor of bitter melon, there is nothing wrong with doing so, it is just a little less absorption of nutrients, from other foods to make up for it. If you can get used to the bitter flavor of the bitter melon, or have a certain tolerance for the bitter taste, then it is recommended to try not to over-process the bitter melon. Like bitter melon juice, cold and other ways are good choices, but the spleen and stomach cold people should not eat.

It is difficult to improve the flavor of bitter melon without destroying its nutrition. Of course, it is still possible to lose as little nutrition as possible. Before cooking bitter melon, remove the flesh part of the melon, and then sliced and blanched for use, in addition, do not do any processing, so that you can remove the bitter melon contains oxalic acid and part of the bitter substances, but also minimize the loss of nutrients.

When cooking bitter melon, it is recommended to match with lean meat, chicken, eggs, tofu, dried beans, persimmon peppers, fungus, mushrooms and other ingredients, the cooking method is suitable for choice of steaming or stir-frying, to sesame oil to flavor, which can make the whole dish taste a little better. Then in the proportion of ingredients, the amount of bitter melon each time not too much, so as not to make the bitter flavor of the dish is too obvious, a dish inside the put about 50 grams of bitter melon can be. That is to say, a bitter melon can be divided into several times to finish.