As with pumpkin and sweet potato greens, the tender shoots and leaves can also be eaten as a cooked green vegetable, after blanching. Above: A snack of Indian bitter melon after salting for 30 ...

and non-glucosinolate-producing vegetables (like bitter melon, spinach, and endive). 4 They found that, compared to participants carrying “non-taster” copies of the gene, supertasters reported ...

But if PTC and PROP are not naturally found in foods, why do vegetables such as kale and broccoli taste bitter to some people? These foods have chemicals called glucosinolates, which are similar ...