It s all lettuce, why is one slightly bitter and the other slightly sweet? Which one tastes better?

Because these are two different types of lettuce, and one is artificial and the other is wild, it is natural to eat wild and taste better, although it is more bitter, but the more you eat it, the sweeter it becomes.

If lettuce is cooked well, it has a faint sweetness and is not bitter. If you have bones now, it is likely that the lettuce is not fresh or has grown too old.

Because the amount of lettuce contained in the two lettuces is different. Lettuce has a better taste.

<> some friends will be a little confused: which lettuce has higher nutritional elements?

Western lettuce, to put it bluntly, is lettuce introduced by Western countries and rushed to China across the ocean. But these two kinds of lettuce are actually the same category, and both belong to the Asteraceae family, the genus Lettuce in the Asteraceae family. It's very likely that everyone has also seen it when eating Korean charcoal barbecue outside, and both kinds of lettuce can be used to wrap meat, with western lettuce having a slightly sweet taste and wrinkled leaf lettuce being slightly bitter.

It is often different in taste, because the ingredients contained in it are different, because lettuce has some bitter and astringent taste, lettuce in wrinkled leaf lettuce is a little more, and lettuce is too little, resulting in a difference in taste.

Looking at the hue again, wrinkled leaf lettuce is greener than western lettuce, and at the carotene level, wrinkled leaf lettuce is slightly better than western lettuce. From a nutritional point of view, lettuce with wrinkled leaves should be added one point. The difference between the two in the field of taste and price depends on the different choices made by each person.

For the baby, it is very likely to feel sweet and delicious, and some people like to eat a little poorer, which has the effect of eliminating food. In terms of cooking, lettuce can be fried and eaten, and wrinkled leaf lettuce is rarely used as a perfect dish under normal circumstances, and the cooking selection of lettuce is more extensive.

Having said so much, there is no difference between the two in essence, they are all very good vegetables and fruits, and they are the leaders with very high nutrients in vegetables. Everyone can choose according to their own taste, or change the fancy style to eat at the stage of difference, and there is no need to distinguish who is good and who is not so good.

Everyone should keep in mind: the more kinds of food you eat, the more comprehensive the nutrient intake, the higher the safety performance, and the less risk.

For what is said today, everyone has different opinions and ideas, you can leave a message to discuss together, looking forward to your reply! If you liked this article, don't forget to help like, comment, ** and bookmark.

Summary. It's normal for cucumbers to feel slightly bitter, so don't worry. The bitter flavor of cucumber, astringent and bitter taste mainly comes from the propanolic acid contained in cucumber, which is not found in other general vegetables.

The fusion of propanolic acid and saliva will give it a slightly astringent taste. However, propanolic acid is a good thing, and this propanol disic acid contained in cucumber inhibits the conversion of sugars into fat.

Some vegetables are bitter when eaten raw, and sweet when cooked.

It's normal for cucumbers to feel slightly bitter, so don't worry. The bitter flavor of cucumber, astringent and bitter taste mainly comes from the propanolic acid contained in cucumber, which is not found in other general vegetables. The fusion of propanolic acid and saliva will give it a bit of an astringent taste.

However, propanol diolic acid is a good thing, and the propanol dioacid contained in cucumber can inhibit the conversion of sugars into fat.

Vegetables such as bean dregs, bitter gourd, fennel, pepper and other vegetables are originally bitter, but they are not bitter after cooking, in fact, ordinary vegetables will not be bitter when cooked, but some vegetables in Liangdong have higher bitterness, and they will be sweeter after cooking.

It is equivalent to saying nothing. Some vegetables are bitter when eaten raw, and sweet when cooked. What substances are contained?

For example, choy sum, mustard greens, etc.

Vegetables are trapped because they contain bitter substances such as cucurbitacin, alkaloids, urinary suffocinoids, amino acids, vitamin vitamins, alkaloids, glycosides, trace elements, etc., so they are bitter when eaten raw, and sweet when cooked.

The bitter substance also contained in this type of vegetable agitation finger is bitters, which is a heat-stable non-amino acid with a certain antioxidant capacity. When cooked, the heat destroys the bitters, making the vegetables sweeter.

Is it a teacher? Yes.

Summary. Some vegetables are bitter when eaten raw, but they are sweet when cooked, and bitter gourd may become sweet when ripe. The reason why bitter gourd becomes sweet after ripening is because during the growth process of bitter gourd, the starch is slowly hydrolyzed and further converted into sugar, and bitter gourd becomes sweet, and bitter gourd also contains a kind of lycopene, which will make bitter gourd seeds and pulp red.

Some vegetables are bitter when eaten raw, and sweet when cooked.

Some vegetables are bitter when eaten raw, but they are sweet when cooked, and bitter gourd may become sweet when ripe. The reason why bitter jujube and hungry gourd will become sweet after maturity is because the bitter gourd is slowly hydrolyzed and further converted into sugar during the return journey of growing over the bench, and the bitter gourd becomes sweet.

Sweetening is due to long-term growth and light, which causes the starch substances to turn into sugars and close the staring. The bitter gourd that has turned red is still a side source to eat, but the nutrition has changed, and it can be drunk in soup. Why eat green ones when eating bitter gourd?

The nutrients in bitter gourd are higher in melon vegetables.

The main reason for the bitterness of lettuce is that the lettuce is not exposed to enough light during the growth process, which reduces the amount of sweetener formed in lettuce. Then there is the lack of nitrogen fertilizer during the growing period.

Because the ginger inside the ginger has a little bitter taste, the ginger lettuce has a slightly bitter taste.

Lettuce itself will still have that lettuce, so it will be a little bitter, so this is still a relatively normal phenomenon.

Because lettuce is a dish that is on fire, generally the dish that is on fire is bitter.

Lettuce bitter what's going on.

1. The varieties are different.

Some lettuce varieties contain more lettuce, so the newly grown lettuce will naturally be bitter, and in the process of growing, too little water will also make the lettuce bitter.

2. Factors of natural conditions.

Natural conditions can cause some lettuce to be bitter. Due to the untimely harvesting, lettuce prolongs its growth period, and in the process of growth, due to the light conditions are not very good, its sweetener content is relatively small, and lettuce will also appear bitter.

3. Soil factors.

In the process of growing lettuce, if the soil has a high content of heavy metals, then the lettuce that grows will also be particularly bitter.

4. Improper fertilization.

In the process of lettuce, if there is not enough nitrogen fertilizer for the lettuce, the newly grown lettuce will be more bitter.

Normal lettuce is slightly sweet. This may be related to the environment in which the lettuce grows, so it will become flavorful, or it may be caused by stir-frying the lettuce or adding some other seasonings during the frying process.

Why is lettuce bitter? Lettuce is not bitter, is this a little bad taste when you buy lettuce?

Lettuce has a bitter taste because it contains lettuce in the stems and leaves, and if it continues to be higher than 25 degrees Celsius during the growth of the plant, the growth will be poor, the leaf quality will be coarse and old, and the bitterness will increase.

Lettuce has the effects of clearing heat and lifting the nerves, relieving pain and hypnosis, lowering cholesterol, and assisting ** neurasthenia. Lettuce contains mannitol and other active ingredients, which have the effects of diuresis and promoting blood circulation, clearing the liver and gallbladder and nourishing the stomach.

Lettuce leaves have the common name of lettuce, also known as goose cabbage, mark vegetables, lettuce vegetables, belonging to the genus Lettuce of the Asteraceae family. It is an annual or biennial grass model crop, the leaves are long obovate, densely formed into cabbage-like leaf balls, which can be eaten raw, crisp and refreshing, and slightly sweet.