Are green tomatoes poisonous?

Some people believe that green tomatoes should not be eaten because they contain high levels of toxins. Is this true?

1. Nutrition in green tomatoes, unripe tomatoes

Unripe green tomatoes contain many vitamins, minerals and beneficial compounds that contribute to overall health. According to Master, Doctor, Traditional Medicine Practitioner Nguyen Dinh Thuc, Vice President and General Secretary of the Vietnam Oriental Medicine Association, many studies have shown that green tomatoes contain high levels of antioxidants that help overcome inflammatory damage, regenerate tissue, reduce collagen that causes fibrosis, bad scars, and smooth the skin.

Unripe tomatoes are rich in vitamin C, an essential nutrient for immune function and skin health. They also contain a significant amount of potassium, which supports heart health and muscle function.

Calcium and magnesium are more abundant in unripe tomatoes than in ripe tomatoes. These minerals play important roles in bone health and many other bodily functions.

Green tomatoes provide a rich source of fiber, which promotes digestive health and helps maintain stable blood sugar levels. Green tomatoes also contain chlorophyll, which has potential antioxidant and anti-inflammatory properties.

Although lower in lycopene than ripe tomatoes, green tomatoes still provide other beneficial antioxidants such as beta-carotene and vitamin E. These compounds help protect cells from oxidative stress.

Green tomatoes are rich in tomatine and solanine, plant chemicals that have health benefits when consumed in moderation. These compounds may have antibacterial and anticancer properties.

Some culinary traditions even appreciate the uniqueness of green tomatoes by incorporating them into dishes such as fried green tomatoes or green tomato sauce.

Unripe tomatoes still have nutritional value but should not be eaten in large quantities.

2. What compound in green tomatoes can cause poisoning?

Green tomatoes contain solanine and tomatine, glycoalkaloids naturally occurring in the nightshade family. These compounds act as the plant's natural defense against pests and fungi. In humans, solanine and tomatine can be toxic when consumed in large amounts. Adults who eat about 625 grams of green tomatoes are at risk of experiencing symptoms of poisoning.

The levels of these compounds decrease as tomatoes ripen, making ripe tomatoes safer to eat. Consuming small amounts of green, unripe tomatoes is unlikely to cause harm to most people. However, some people may experience indigestion or gastrointestinal problems.

Common symptoms of solanine poisoning include:

• Nausea, vomiting;
• Diarrhea;
• abdominal cramps;
• Headache;
• Dizzy...

People with sensitive digestive systems or digestive disorders may be more susceptible to these effects.

If you eat green tomatoes, cook them, as heat can help reduce the amount of solanine. If you experience persistent digestive problems after eating green tomatoes, consult your doctor.

Green tomatoes contain compounds such as solanine and tomatine.

3. Some people need to be careful with green tomatoes

Green tomatoes contain compounds such as solanine and tomatine that can pose health risks when consumed in large amounts. These substances can affect digestive health and overall health if consumed in large amounts.

Unripe tomatoes are generally not toxic when eaten in moderation for most people because the levels of compounds such as solanine and tomatine in unripe tomatoes are relatively low. However, to minimize the potential risks associated with solanine consumption, pregnant women, young children, and people with sensitive digestive systems should limit their intake of unripe tomatoes.

In general, eating a small amount of green tomatoes is not toxic and in some places green tomatoes are still used in cooking. However, it is better to eat ripe tomatoes because these tomatoes often have more lycopene, so eating ripe tomatoes is better than using unripe green tomatoes.

Source: https://giadinh.suckhoedoisong.vn/ca-chua-xanh-co-doc-khong-172250116082931792.htm