The Importance of Taste
One of your best safety tools is your sense of taste.
Many vegetables naturally have a mild bitterness, especially leafy greens such as kale, arugula, Brussels sprouts, and mustard greens. This normal bitterness does not mean the food is unsafe.
An unusually strong, harsh, or unpleasant bitterness—particularly in cucumbers, zucchini, or squash—is different. If you notice an intensely bitter flavor, do not continue eating the vegetable.
Preparing Vegetables Safely
Simple food preparation practices can help reduce risks while preserving nutrition:
- Wash fresh produce thoroughly under running water.
- Peel vegetables when appropriate if the skin appears damaged or unusually bitter.
- Cook vegetables according to their intended preparation when possible.
- Store potatoes away from sunlight.
- Discard vegetables with unusual bitterness, severe spoilage, mold, or unpleasant odors.
Don’t Let Sensational Headlines Scare You Away From Vegetables
Vegetables remain an important part of a healthy dietary pattern. They provide fiber, vitamins, minerals, and a wide variety of beneficial plant compounds.
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