Tag: Vegetable science

Approximately 90% of a raw okra pod is water, but the real mystery for many home cooks is the sticky, gel-like substance it releases. This liquid in okra is a type of soluble fiber called mucilage, which holds both culinary and nutritional value.

While raw spinach contains oxalic acid, a compound known for its slight acidity and ability to cause a gritty mouthfeel, the question remains: **is spinach acidic when cooked?** No, the process of cooking actually reduces its mild acidity, shifting its pH closer to neutral or even alkaline.

Raw, fresh cucumbers are composed of over 95% water and primarily contain malic and citric acids, not lactic acid. The misconception that cucumbers contain lactic acid often arises from confusion between the fresh vegetable and its fermented counterpart, the pickle.

The characteristic pungent aroma and flavor of an onion come directly from its natural sulfur compounds. So, are onions full of sulfur? Yes, they are, and these compounds are responsible for much more than just their strong taste, playing a key role in their health benefits and why they make you tear up.