11-year-old Leo Outamaa and Broccoli share the opinion that some adults don’t like broccoli. However, surprisingly, former President of the United States, George H.W Bush, has publicly named broccoli as his favorite dish. Despite the bitterness in broccoli’s taste, it is a cabbage plant that belongs to the genus Brassica which produces thiocyanate compounds containing nitrogen and sulfur. These compounds lead to its distinctive taste.
Some people may be extremely sensitive to the bitterness of cabbage plants and choose to avoid eating them altogether. This preference can be genetic, as we all have genes that control how we perceive different compounds. The taste receptor gene tas2r38 has been linked to the ability to taste thiocyanate compounds found in Brassica plants, determining how sensitively we taste bitterness. Therefore, some individuals may be more sensitive to the bitterness in broccoli compared to others.
However, what may be a turnoff for some can be a treat for others. The bitterness of broccoli can be mitigated by incorporating different ingredients such as herbs and grated cheese into recipes. There are various methods available to make broccoli more palatable, and it is worth trying different options to find what works best for you. As suggested by Mari Sandell, a professor of sensory food research at the University of Helsinki, experimenting with different ways to prepare and enjoy broccoli can lead to a newfound appreciation for this nutritious vegetable.
In conclusion, while some people may not like the bitter taste of broccoli due to its high levels of thiocyanate compounds found in Brassica plants, others can enjoy it by adding different ingredients or finding ways to prepare it differently. It is important for everyone who wants to incorporate this nutritious vegetable into their diet to find ways that work best for them and appreciate its benefits on health and wellbeing.