Surprisingly, ripe tomatoes sprouted; experts explain the reason, and here's a delicious, rice-consuming dish made with tomatoes.

Many people were surprised to see a bright red tomato sprout green shoots overnight. Most hesitated, unsure whether to eat it or not. Some argued that since the sprouted tomato hadn't changed color or developed an unpleasant odor, it only had reduced nutrients like vitamin C, K, and fiber, so they could still eat it simply by removing the sprout and the surrounding 1-2 cm.

Accordingly, they deal with sprouted tomatoes by:

- Wash the tomatoes thoroughly to remove dirt and bacteria. If any sprouts are emerging, cut off the sprouted parts and surrounding areas to minimize the risk of poisoning.

- Peel the tomatoes thoroughly – especially the green or white areas, any discolored spots, and around a radius of at least 1 cm to remove any harmful compounds that may have accumulated on the surface.

Next, boil or steam the tomatoes to remove harmful substances and bacteria – especially the remaining solanine, a naturally occurring toxin. Then, process them into dishes or tomato sauces to add flavor to other foods.

In addition, some believe that sprouted tomatoes may contain additional nutrients beneficial to health. For example, certain enzymes, which are only produced in sprouted tomatoes, may help support digestion and improve nutrient absorption. Or, the antioxidants in sprouted tomatoes may help reduce aging and protect the body from the effects of free radicals.

At the same time, most people believe that tomatoes with long sprouts, dark green color, or signs of spoilage should be thrown away for safety. They think that the harmful effects of sprouted tomatoes may be similar to other sprouted fruits and vegetables, so they don't eat them.

In fact, sprouted tomatoes taste bitter and are of lower quality, affecting the flavor of dishes. Therefore, many people discard sprouted tomatoes for fear that the solanine content – ​​a natural toxin – and some other compounds produced during sprouting may increase, posing a health risk. Eating a lot of sprouted tomatoes can cause stomach pain, nausea, diarrhea, and even poisoning – especially in young children, the elderly, those who are frail, or those with stomach problems.

Many people are surprised to see tomatoes sprouting, wondering if they are still safe to eat. (Image from the internet)

What do scientists say about sprouted tomatoes?

Regarding sprouted tomatoes, Associate Professor Dr. Nguyen Duy Thinh (a food technology expert) suggests that sprouting can occur after harvesting due to improper storage, leading to spoilage. Alternatively, it can happen if people buy too many tomatoes and store them poorly, causing them to spoil. When tomatoes are about to spoil, the mucilaginous membrane of the seed is destroyed, stimulating the seed to sprout.

Sprouting is a sign that tomatoes are spoiled and no longer taste as good as fresh tomatoes – but it doesn't produce toxins (unlike spoiled meat or fish). Therefore, if you're thrifty, you can still eat them like vegetables, although the taste won't be as good (like sprouted beans which are still perfectly fine to eat, or sprouted rice grains rich in enzymes used to make malt...). So, people can eat them like vegetables.

In reality, tomatoes are available year-round, inexpensive, easy to buy, or can be processed into tomato paste for year-round consumption. However, it's not advisable to stockpile too many because home preservation methods aren't very effective. On the other hand, having too many tomatoes and not being able to eat them all, leading to them sprouting, is very wasteful.

To prevent tomatoes from sprouting, store them in a cool, dry place away from direct sunlight. (Image from the internet)

Some tips for storing tomatoes

Tomatoes should be stored in a basket or container with ventilation holes and kept at room temperature in a dry, cool place, away from direct sunlight to prevent sprouting. Alternatively, you can wrap tomatoes in newspaper or plastic wrap to absorb moisture and reduce the risk of sprouting.

Avoid using sealed plastic bags or containers to store tomatoes as they can trap moisture, leading to mold and promoting sprouting. Regularly check tomatoes for signs of sprouting or mold and address any spoilage early.

If you plan to use the tomatoes within a few days, there's no need to refrigerate them. While refrigeration helps keep ripe tomatoes fresh for longer, it's only suitable for short-term storage.

Avoid letting tomatoes come into contact with other fruits, as tomatoes can release ethylene gas, which can cause fruits sensitive to this gas (such as apples, bananas, potatoes, etc.) to ripen and sprout more easily.

- Choosing fresh, high-quality tomatoes to eat will be safer for your health.

- If you have a large quantity of tomatoes to store, regularly check them for early signs of mold, sprouting, or spoilage so that they can be removed immediately to prevent them from affecting other tomatoes.

Properly storing tomatoes preserves their nutritional value, resulting in delicious and healthy meals for your loved ones and family.

Things to note when eating tomatoes

- Only eat tomatoes when they are fully ripe and red. Choose fresh, bright red tomatoes that are not wrinkled, bruised, cracked, or damaged – as these can promote sprouting.

- Before cooking tomatoes, check them carefully. If you see any signs of white mold, green sprouts, or bruising, discard them to avoid introducing harmful compounds into your body.

Tomatoes should not be stored with other fruits. (Image from the internet)

This fish in tomato sauce is incredibly delicious and goes perfectly with rice.

If there are plenty of ripe red tomatoes, or if tomatoes are in season and inexpensive, they can be processed into tomato sauce or juice to avoid waste. Tomato sauce keeps well and, when added to dishes, enhances their flavor, making them richer, more aromatic, and appealing.

Here are some delicious dishes that use tomato sauce:

Ingredients for fish in tomato sauce (serves 4 people)

Delicious fish, one piece

2 tomatoes

1 clove of garlic, 2 shallots, 1 piece of ginger, fresh chili peppers to taste, scallions and dill to taste.

How to make fish in tomato sauce

Clean the fish thoroughly.

Wash the tomatoes and cut them into wedges.

Chop the scallions into sections. Peel, crush, and finely chop the shallots. Peel and julienne the ginger.

Heat oil/fat until boiling, then add the fish fillets and fry briefly. Flip the fish until cooked through and lightly golden brown on both sides, then remove from the heat.

Sauté the shallots until fragrant, then add the tomatoes and cook until tender. Add the fried fish. Season with salt and pepper, then simmer over low heat. When the fish is tender, adjust the seasoning to taste, add 1/2 teaspoon of pepper, and remove from the heat. Transfer the fish in tomato sauce to a plate and drizzle with the tomato sauce.

finished product

The fish fillets are a deep golden color, the tomato sauce a beautiful reddish-orange hue, and the fresh green of the scallions adds a touch of vibrancy. Eating a piece of fish in tomato sauce is incredibly delicious, flavorful, and goes perfectly with rice.

Source: https://giadinh.suckhoedoisong.vn/bat-ngo-vi-qua-ca-chua-chin-moc-mam-ly-giai-cua-chuyen-gia-va-mon-an-thom-ngon-sieu-ton-com-tu-ca-chua-172241009154914194.htm