Why do the seeds in bitter melon turn red? Why don't you eat ripe bitter melon?

When we open a bitter melon and find that the seeds inside have turned red, our usual reaction is that the bitter melon is about to fall off from the inside out. In fact, it is because the seeds naturally ripen and produce lycopene, which dyes the soft capsule on the surface of the bitter melon seeds red. As long as the bitter melon itself has not deteriorated or moldy, the mature bitter melon can be eaten normally. Even the flesh of some bitter melons will turn redder, and it will not taste so bitter. The red bitter melon seeds themselves are non-toxic, and they also contain nutrients such as protein, fat, sugar, starch, vitamins, minerals, etc. They are edible, and the general population will not be poisoned if they eat them. Now everyone must have experience when seeing red seeds again!

Contents of this article

1. Why do the seeds in bitter melon turn red?

2. Why not eat ripe bitter melon?

3. Calories of Bitter Melon

Why are the seeds in the bitter melon turning red?

The seeds in the bitter melon turn red because the seeds naturally ripen and produce lycopene, which dyes the soft capsule on the surface of the bitter melon seeds red. As long as the bitter melon itself is not spoiled or moldy, then this mature bitter melon can be eaten normally. Even some bitter melons will turn redder in the flesh, making them less bitter.

When bitter gourd is ripe, the capsule covering the seeds inside will turn red. This kind of bitter gourd is edible and does not taste as bitter as ordinary bitter gourd.

Lycopene in bitter melon seeds is a natural pigment with bright red color. It is mainly found in foods such as tomatoes, watermelons, red grapefruits, papayas, bitter melon seeds, and guavas. Therefore, bitter melon seeds can be eaten when they turn red.

The red bitter melon seeds themselves are non-toxic and contain nutrients such as protein, fat, sugar, starch, vitamins, minerals, etc. They are edible and will not cause poisoning to the general public.

Why not eat ripe bitter melon

The flesh of overripe bitter melon will become soft and not crispy, and it is easy to break and spoil, which is inconvenient to transport. Overripe bitter melon is not as nutritious as fresh bitter melon, and some nutrients will be consumed in the process of ripening. The fruit of bitter melon is spindle-shaped or cylindrical, with many tumors and wrinkles, and is orange-yellow when ripe.

Bitter melon is native to East India and is widely cultivated in tropical and temperate regions of the world. It is mainly used as a vegetable and can also be candied.

Bitter melon can be divided into two types according to the shape and surface characteristics of the fruit: long cone and short cone. It is heat-resistant but not cold-resistant.

Bitter melon is a short-day crop. It likes light, is not shade-tolerant, likes moisture, and is afraid of waterlogging. It has strong adaptability and is widely cultivated in both north and south China.

Bitter melon calories

Bitter melon contains about 19 calories per 100 grams (edible part), which is relatively low in calories. Bitter melon is a common vegetable in life, but it tastes bitter. Because it contains bitter glycosides and bitter substances, and bitter melon is cold in nature, eating it in the hot summer can not only enhance appetite, but also relieve heat.

In addition, after the bitter melon is squeezed into juice, the nutrients contained in the bitter melon can be absorbed by the body to the maximum extent. If you feel it is too bitter, you can add some honey appropriately.

There are many ways to eat bitter melon, such as stir-frying, making soup, drying it and making tea, etc.