The strongest tasting (and smelling) vegetables are those in the cruciferous family, along with some greens, and raw eggplant. Bear in mind that, generally, the longer you cook these veggies, the stronger their odour and flavour will be. The exception is eggplant, which becomes milder with cooking.
Cruciferous vegetables include cabbage, broccoli, cauliflower, and brussels sprouts. Some research has found that people who dislike cruciferous vegetables tend to have a sensitivity for tasting a substance known as PROP (a bitter tasting component).
To get the nutrients whilst cutting the bitterness of these veggies, there a few tricks you can have up your sleeve. Add a little olive oil (or other fat) when stir-frying or sautéing or add something salty or sour (like a drizzle of light soy sauce, balsamic vinegar, lemon, or shredded Parmesan.
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