What happens to endive leaves when exposed to light, affecting their taste?
Answer
Light exposure increases the production of bitter compounds
The intensity of bitterness in endive is directly linked to the amount of light the leaves receive during growth. When endive is exposed to light, the process leads to an increased synthesis of bitter compounds within the vegetable tissue. This is why the Belgian variety is intentionally kept pale by growing it in the dark, resulting in a milder flavor. Conversely, leaves that are more yellow or white indicate less light exposure and therefore possess a less assertive bitterness when consumed.
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