How to get rid of solanine in green tomatoes. Why are green tomatoes dangerous? Soaking in saline solution

For several hundred years, tomato has been used in the cuisine of European and Latin American countries. Usually the ripened fruits are consumed: yellow, red and pink.

But not all countries have the conditions to grow vegetables for a long time. In most cases, this is due to the climate, which does not allow the fruits to fully ripen. Many people are concerned about the question of what to do with tomatoes that have not had time to fully ripen.

Of course, there is the option that you can collect green fruits and leave them to ripen at home. But few people know that it is permissible to use green tomatoes without waiting for them to ripen. In most cases, this problem is relevant when fruits cannot grow in the garden due to a fungal disease - late blight.

If green tomatoes are heat treated, you can get rid of the fungus, and then the tomato will become suitable for consumption.

Green tomato can have a healing effect when used externally. By applying it to the body, varicose veins can be cured.

Also, eating green vegetables can stabilize the acid-base balance and cleanse the intestines well.

Tomato belongs to the nightshade vegetable crops. Their fruits are characterized by toxic substances in their composition, but only at the moment of immaturity. They are not present in fully ripened fruits. A tomato that has not spent the proper amount of time in the garden will be tough and have an unpleasant aftertaste.

Based on this, we can conclude that it is not recommended to eat green tomato fruits; it is not only not tasty, but also quite dangerous. Often, eating unripe vegetables leads to poisoning.

Composition of green tomatoes

The composition of green fruits differs significantly from ripened tomatoes. It is recommended to familiarize yourself with the amount of useful elements in a green vegetable per 100 g of product.

Vitamins:

A - 32 mcg;
B1 - 0.06 mg;
B2 - 0.004 mg;
B4 - 8.6 mg;
B5 - 0.5 mg;
B6 - 0.081 mg;
B9 - 9 mcg;
K - 0.4 mcg;
C - 23.4 mg;
E - 0.38;
RR, NE - 0.5 mg;
alpha-carotene - 78 mcg;
beta-carotene - 0.346 mg.

If you properly prepare an unripe vegetable, you can preserve the entire storehouse of essential nutrients. Green tomatoes contain potassium, copper, iron, magnesium, amino acids, etc. A significant difference between these fruits is the content of substances such as solanine, lycopene, and tomatine.

Solanin

Solanine is a toxic element (glycoalkaloid). A large amount of it is found in green, not yet ripe tomatoes. In this way, the culture protects itself from mold fungi. As the tomato ripens, the concentration of solanine decreases significantly.

It is worth taking into account that light green fruits that have just begun to ripen are much safer to eat than tomatoes, which are dark green in color.

If solanine is consumed in small doses, it can be beneficial for the body, namely:

improves the functioning of the cardiovascular system;
has an antiviral effect;
gives an antispasmodic effect;
is a good diuretic.

It is worth remembering: if you exceed the safe dose of solanine, it will have a bad effect on red blood cells, which will lead to disruption of their functions in delivering oxygen to the body.

The substance has a very harmful effect on the human nervous system. To get serious poisoning from green fruits, it is enough to eat only 5-6 pieces. Some of the symptoms that occur when poisoned by this element are abdominal pain, nausea, headache, drowsiness and diarrhea.

In very severe forms, solanine poisoning can be fatal. In the case when a person has eaten a green tomato fruit and his condition has sharply worsened, it is necessary to take any sorbent and urgently consult a doctor.

Tomatin

This substance is also quite toxic, belongs to a number of glycoalkaloids, and is found in green fruits. Its concentration is much less. To get an overdose, you need to eat more than 4 kg of tomatoes, which is beyond the power of any person. In small doses it has a beneficial effect on the body. It has already been proven that this element can accelerate the process of muscle growth in athletes, breaks down fats well, and improves immunity. The medical preparation cortisone is made from tomatine.

Lycopene

This element affects the color of the vegetable itself. It is a powerful antioxidant that protects DNA cells from oncogenic mutations.

Useful for eye diseases such as cataracts. Significantly reduces the likelihood of developing atherosclerosis. Normalizes blood pressure, reduces cholesterol levels in the blood.

Lycopene is not a toxic element, but only in limited quantities. An overdose may cause changes in skin color. In this case, it is recommended to take the sorbent and exclude lycopene from the diet for a while.

Serotonin

The second name of this element is “happiness hormone”. It improves mood, has a beneficial effect on brain activity, and normalizes the transmission of nerve impulses.

Phytoncides

Significantly reduce the likelihood of inflammatory processes in the body. The vitamins and beneficial microelements contained in tomato maintain phytoncides at the correct level.

solanine in eggplants and tomatoes

The organic compound solanine is a steroid-related glycoalkaloid (glycoside) produced by plants belonging to the nightshade family. It is a contaminant, that is, a substance that contaminates food products and has a negative effect on the human body. May pose a serious threat to human health and life.

in plants

Solanaceae are a family of plants that contain the toxic substance solanine in their tissues. Despite this, many representatives of this family are eaten by humans.

Nightshades include:

potato,
eggplant,
tobacco,
tomato,
vegetable pepper,
Bell pepper,
Boxthorn,
bittersweet nightshade,
black nightshade.

Solanine in nightshades can be found in any part of the plant:

fruits,
leaves,
stems,
tubers, etc.

Therefore, it is important to know which parts of the plant are edible and which are dangerous and can be harmful to health.

The maximum content of solanine is found in the unripe berries of a plant called black nightshade, and high concentrations are also found in all parts of the bittersweet nightshade. Nevertheless, black nightshade is eaten. It is enough just to ensure that the berries are fully ripe.

Potatoes that are eaten by humans also contain poisonous solanine. Approximately 0.05% of this dangerous substance can be found in potato tubers. A significant increase in the solanine content in the tuber occurs when it sprouts and acquires a green color. Most of the dangerous substances are found in the peel and sprouts.

Solanine is also found in tomatoes, namely in unripe, green fruits. It is safe to eat unripe tomatoes only after the tomato fruit has grown to the size characteristic of this variety and begins to lighten, acquiring a white or pinkish tint. A change in color indicates that the solanine content is decreasing.

The poison in eggplants increases gradually. The longer the eggplant hung in the garden, the more solanine its tissues accumulated. Eating overripe fruits may be unsafe.

Solanine toxicity

The formation of solanine in plants is justified by the need to fight insects. This substance is a natural fungicide (a chemical that kills fungi) and an insecticide (a substance that can kill insects), protecting plants from pests.

Solanine is also dangerous for humans and animals. For example, even a small piece of eggplant can cause poisoning in cats. It acts on the nervous system, causing stimulation and then suppression of its activity. Under its influence, destruction of red blood cells can occur.

Doses of 2-5 mg/kg body weight lead to intoxication and symptoms of poisoning, and doses of 3-6 mg/kg can lead to death.

Solanine is especially dangerous for children who, unknowingly, may eat fruits containing poison (nightshades or potatoes).

Due to the small body weight, the dose in this case may be critical even when consuming only a few berries.

It is worth limiting young children's consumption of eggplants, since it is the children's body that may not be able to cope with large amounts of the alkaloid, which will lead to solanine poisoning.

Symptoms of poisoning and first aid

Most plant poisons have similar symptoms. How quickly signs of poisoning appear and how severe they will be depends on the characteristics of the individual person’s body. Most often, symptoms begin to appear after a few hours.

The first signs of poisoning are:

nausea,
sharp pains and cramps in the stomach,
discomfort and pain in the intestines.

In the future, intoxication will manifest itself as a more serious disruption of the gastrointestinal tract:

bowel disorder,
vomit,
increased pain,

The effect on the nervous and cardiovascular systems is expressed in:

headaches,
pupil dilation,
confusion,
disorientation,
increased heart rate,
arrhythmias,
shortness of breath,
increase in body temperature.

In case of severe poisoning, convulsions and coma are possible.

At the first suspicion of poisoning, it is necessary to call a medical service and provide first aid to the victim. The first first aid for solanine poisoning is to lavage the stomach with plenty of water and take sorbents (such as activated carbon and its analogues).

It is advisable to carry out further treatment under the supervision of a doctor. In a medical facility, doctors will be able to assess the degree of intoxication of the body and prescribe appropriate therapy.

The main therapeutic measures in case of solanine poisoning will be aimed at removing the toxic substance from the body, restoring the functions of organs affected by the poison, and supportive therapy.

Precautionary measures

Plants that are eaten often contain certain chemical compounds that can cause harm to the body. Man has long learned to determine their presence and even get rid of the toxic effect of a substance or reduce the harm it causes. To do this, most often you do not need to resort to special reagents.

Solanine is not destroyed during cooking, but can go into solution. It is necessary to remember in which parts of the plant it is found and what signs indicate its high concentrations.

The main amount of solanine is found in the potato peel and the root layer directly under the skin. Cleaning reduces the amount of toxic substance to safe concentrations. This is especially true for old sprouted potatoes and tubers that have turned green. It is imperative to cut off any green areas.

https://www.youtube.com/watch?v=hPDT3adeIBw

And although the dose of the toxic substance even in green tubers is quite small, eating a large amount of sprouted and green potatoes can be harmful, for example, to a child’s or weakened body.

There are recipes that use unripe green tomatoes.

It is important to remember that it is better to use tomatoes in cooking whose color has begun to lighten and turn from pure green to pinkish or white.

And the preparation method using soaking in a saline solution additionally leads to a decrease in solanine content. The dangerous substance in such tomatoes is not dangerous for the healthy body of an adult.

Overripe eggplants that have not been removed from the branch for a long time are capable of accumulating a dangerous substance. Insufficient watering can contribute to a more active accumulation of solanine in eggplants. For cooking, it is better to choose fruits with shiny, evenly colored skin. The eggplant pulp should be white when cut and not change color when exposed to air. The vegetable should not taste bitter.

If the fruit is old, the surface of its peel has lost its shine and is uneven in color, and when cut, the flesh begins to turn brown over time, then the solanine content in it can be dangerous and lead to eggplant poisoning. Symptoms of such intoxication will most likely be a disorder of the gastrointestinal tract.

You can get rid of the unwanted substance by soaking finely chopped eggplants in salt water for some time. This method removes the bitter taste from eggplants and reduces the concentration of a dangerous alkaloid.

Is it possible to get poisoned by eggplants, potatoes, green tomatoes, given that all these plants contain solanine? Most likely not, since there is not so much of it in those parts of plants that are usually eaten.

Use in folk medicine

It is believed that solanine has healing properties. How the substance affects the body, whether solanine will bring benefit or harm, depends on the dosage of the drug. The product obtained from plants containing this substance can be used as:

painkiller,
diuretic,
anti-inflammatory,
antiallergic,
antispasmodic,
wound healing agent.

It is believed that a tincture containing solanine may also:

suppress the activity of viruses and fungi,
inhibit the growth of Staphylococcus aureus,
help cure cancer,
help in the treatment of stomach ulcers,
cure liver pathologies,
treat diseases of the upper respiratory tract,
help in the treatment of tuberculosis and diabetes,
have a general rejuvenating effect on the body.

However, even supporters of such treatment note that the medicine, obtained mainly from potatoes, can act as a strong poison if taken uncontrolled.

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Source: https://dlja-pohudenija.ru/otravlenie/soderzhanie-solanina-v-baklazhanah-i-pomidorah

How to reduce the harm of green tomatoes

It has long been proven that green tomatoes contain much more organic acids than ripe fruits. Eating large amounts of green vegetables can cause an overdose, which will affect the functioning of the pancreas and gallbladder.

For what diseases is it contraindicated to eat green tomato?

There are pathologies in which eating unripe vegetables can cause a number of complications in the body. It is not recommended for people with gout, arthritis and gallstones.

How to reduce harm

Green fruits contain large amounts of nitrates, which prevent the supply of oxygen to the body. As a result, hemoglobin may decrease, liver function may be disrupted, and poisoning may begin.

If you eat more than 5 green tomatoes, it will lead to intoxication, and if you exceed this amount twice, it can cause death.

It is not recommended to eat green tomatoes without heat treatment. To prevent the consumption of unripe crops from causing harm, it is necessary to reduce the amount of nitrates and neutralize solanine. All this can be achieved only by heat treatment or prolonged soaking in very salty water.

Heat treatment

To reduce the concentration of toxic substances, you can blanch green tomatoes. To do this, vegetables should be placed in boiling water for a couple of minutes. You can do it simpler: pour hot water over them several times, which will give a similar result.

Soaking in saline solution

If a person prefers to get rid of nitrates and solanine by soaking, then the saline solution should be changed several times during the procedure. These measures will help reduce the concentration of dangerous elements that do not benefit the body. This way you can reduce the risk of poisoning from green fruits several times.

Green tomatoes - benefits and harm

Like any plant product, tomatoes can be eaten in moderation so as not to “earn” allergic reactions. In addition, tomatoes have a number of compositional features that also need to be taken into account when consumed fresh or prepared.

Benefiting from it

Tomatoes contain a whole “set” of vitamins and minerals that are important for the functioning of the body, so you can certainly eat them. Lycopene is a great “enemy” of cancer cells and an important “friend” of the heart. Serotonin is a brain assistant and the “engine” of a good mood. Quercetin is a naturally occurring antibiotic. Tomatidine is a muscle activator and prevents muscle atrophy. Iodine, iron, calcium, magnesium and phosphorus also “coexist” in tomatoes.

Unripe tomato fruits increase tone, relieve fatigue and reduce the risk of injury.

Taking into account the harm

Despite all their beneficial properties, tomatoes can be eaten with some reservations. It is important to consider that tomatoes are a nightshade crop. This means that all unripe fruits, as well as stems and leaves, contain the toxic substance solanine. It, as a natural defense, protects tomatoes from mold fungi. At the same time, this glycoside has a negative effect on red blood cells, disrupting the function of blood transfer of oxygen through the tissues of the body. Signs of poisoning: nausea, headaches, weakness, drowsiness and breathing problems. In this case, you can cleanse the stomach with activated carbon or a solution of potassium permanganate of minimal concentration.

For a person in poor health, 5-10 pieces of green fruits are enough to cause poisoning, but if you increase the consumption by 2 times, you can achieve death or, at best, the need for a blood transfusion.

To eat green tomatoes without harm to the body, you need to remove solanine. There are two ways to do this: Blanch the tomatoes or pour the fruits picked from the bushes with salt water for several hours. Then the water is changed and this is done several times. Not only the solanine goes away, but also some bitterness, after which the tomatoes can be eaten.

Unripe fruits contain up to 11 mg of nitrates per 100 g of weight. This large enough amount can block the ability of oxygen to carry hemoglobin and interfere with the liver's ability to neutralize toxins. Therefore, before cooking, unripe tomatoes must be doused with boiling water three times in order to sharply reduce the amount of nitrates.

Not everyone can eat fruits with a high amount of organic acids. Therefore, unripe tomatoes are not suitable for patients with gallstone disease.

Contraindications

Green tomatoes can be consumed pickled or salted, but products processed in this way are not suitable for all people.

If a person has problems with the gastrointestinal tract, then this method of preparation can lead to even greater pathologies.

Pregnancy and lactation

It is not recommended to consume green vegetables during pregnancy and breastfeeding. Tomato often causes individual intolerance, which is characterized by rashes on certain parts of the body. Sometimes, excessive consumption of green vegetables can lead to weakness and drowsiness.

Contraindications to eating green tomatoes

Unripe tomatoes, pickled and salted, despite the fact that they are cooked correctly, are not recommended for those with diseases of the gastrointestinal tract, joints, gall bladder and liver, for expectant mothers and nursing women. Contraindications to the use of this product are also intolerance to certain substances contained in tomato fruits, as well as excessive or frequent consumption.

Tomato is the most popular and beloved vegetable by many, which is eaten both green and red. But few people know whether it is possible to eat green tomatoes and how to cook them in order to get the benefits and not harm the body. Unripe fruits contain toxic substances. One of them is solanine, a high dose of which causes poisoning, so you need to be aware of the possible harm of this vegetable.

Green Tomato Recipes

With proper consumption of green vegetables, you can minimize the harm to the body and at the same time enjoy delicious fruits.

One of the best ways to use unripe vegetables is to preserve them for the winter. Tomatoes can be salted, pickled, made into salads, jam and even caviar. Sometimes they are stewed or simply fried. They go well with other vegetables, and even with fruit when making jam or jam.

For those who are watching their figure, experts recommend consuming tomatoes separately from fish, meat, eggs and bread. It is best to add vegetable oil to them, which will only benefit the body.

Salted tomatoes

To complete this recipe, you need to take whole and strong tomato fruits, put them in a barrel with the addition of herbs. You can use horseradish, garlic, coriander, etc. Next, the vegetables should be poured with non-hot brine and put in a cool place. Salted tomatoes will be ready to eat in a couple of months.

How to prepare brine: you need to take 2 tbsp. l. salt and dilute in 1 liter of water. There is no need to boil the water.

Marinated tomatoes

The strong fruits of the green vegetable should be washed well and 3 cuts should be made (2 on the sides, one at the bottom). Place a clove of garlic into the slits on the sides and a piece of carrot on the bottom. Carefully place the finished tomatoes in a 3-liter jar and pour boiling water over them. Wait 15 minutes and drain all the water. Next you need to prepare the brine.

To do this, you need to take 100 g of salt and 400-450 g of sugar. This is all based on 1 liter of water. Bring the mixture to a boil and pour into each jar. At the end add 1 tbsp. l. vinegar, roll up. Sometimes, for a more varied taste, you can add one bay leaf and peppercorns.

The video presents one of the recipes for making salted green tomatoes.

Pickled green tomatoes

To prepare pickled green tomatoes you will need:

green tomatoes - 3 kg;
carrots - 2 pcs.;
sweet pepper - 2 pcs.;
seasonings: parsley, dill, bay leaf, garlic, peppercorns, horseradish.

Take tomato fruits of the same size and make a cross cut (carefully so that they do not fall apart). Place vegetables pre-chopped in a blender into each cut: peppers, carrots and garlic.

Place the finished tomatoes in a container, season them with herbs and spices, and add hot water. First mix sugar in water - 2 tbsp. l. and salt - 1 tbsp. l. Place the tomatoes under pressure and keep them out of the refrigerator for several days. When foam appears on top, you need to put the container in the refrigerator.

Caviar

To prepare caviar, you need to mince green tomatoes, carrots and sweet peppers. Season the mixture with salt and pepper and leave until the tomato releases its juice. Then put on low heat and simmer for 1-1.5 hours. 20 minutes before readiness, add 100 g of sunflower oil and vinegar to the mixture to taste. After the caviar is cooked, distribute into jars and cover with lids.

Green tomato salad

To prepare a delicious salad you need to take:

tomatoes - 6 kg;
bell pepper - 2 kg;
garlic - 300 g.

How to cook:

The tomatoes are cut into slices and placed in a large saucepan. Following this, a brine is made from 5 liters of liquid and 1 tbsp. salt. Boil water and pour it over the chopped tomatoes. After cooling, the liquid is drained, and garlic and pepper crushed in a blender are added to the tomatoes. At the end, add half a liter of sunflower oil, 1 tbsp. vinegar (9%), 1 tbsp. Sahara. Add salt to taste, let the mixture cook for 15-20 minutes.

Stewed

Prepare vegetables: peppers, carrots, tomatoes, onions and garlic. Cut everything into small slices and put on the fire one by one. First they put the onion, then the garlic, and then everything else. Cook, stirring constantly, over low heat. You don’t need to add water to the dish, since during the stewing process all the vegetables will give enough juice. Before removing from heat, add salt to the mixture, add herbs and seasonings to taste.

Green tomato jam

This recipe is not at all difficult to prepare. It is necessary to cut the tomatoes into slices and put them in the freezer. After freezing, let it thaw. Over time, liquid will begin to release, which must be completely drained. After this, the tomato slices should be crushed in a meat grinder or blender with the addition of lemon. Put 1 kg of sugar there and cook over low heat. Cook the mixture in three stages: after boiling, turn off, and then repeat the procedure 2 more times. Do each cooking for 10-15 minutes, with breaks between them for 1.5 hours.

Georgian stewed green tomatoes with carrots

Ingredients

1 kg green tomatoes,
2 large carrots,
2-3 pcs. chilli pepper,
3 onions,
4 cloves of garlic,
1 tbsp. coarsely ground hot red pepper,
6 tbsp. oils,
1 tbsp. white wine vinegar,
10 g fresh parsley,
10 g fresh cilantro (coriander),
salt - to taste.

Preparation

Cut carrots and onions into rings and place in a frying pan with boiling oil. Fry over high heat for 4-5 minutes, stirring frequently.

Thinly slice the green tomatoes and add to the carrots and onions. Stir, reduce heat to medium and simmer (without lid) for 10 minutes.

Add chopped garlic, hot red pepper, capsicum, white wine vinegar and salt. Stir and continue simmering for another 5 minutes.

Add finely chopped parsley and cilantro.

Stir and turn off the heat.

A dish of stewed green tomatoes with Georgian carrots is ready! Serve cold or hot. Bon appetit.

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What vitamins do green tomatoes contain?

Retinol or vitamin A

, increasing the immunity and resistance of the body to various infections, normalizing the activity of the gonads. Retinol also has a positive effect on the health of skin, hair and bone strength, and increases tissue regeneration.

Alpha Carotene

, preventing cancer.

Beta Carotene

, necessary for restoring vision, strengthening the enamel of teeth and bones, healthy functioning of the sweat glands, cell growth, to maintain the health of the skin, as well as hair and nails.

Thiamine or vitamin B1

, playing a key role in maintaining proper functioning of the heart, in the course of the metabolic process, as well as for the growth and development of the body as a whole.

Riboflavin or vitamin B2

involved in the formation of blood cells and the production of antibodies. Riboflavin is needed for the normal functioning of the thyroid gland, regulation of hair and nail growth, and for skin health in general.

Choline or vitamin B4

, which is needed to regulate metabolic processes in the body and to maintain healthy functioning of the brain, kidneys, and liver.

Pantothenic acid or vitamin B5

, involved in the regulation of nerve cells and intestines, is necessary in the production of acetylcholine, which transmits nervous excitation. With the help of pantothenic acid, you can alleviate the effects of antibiotics, accelerate skin regeneration and restore immunity. In addition, vitamin B5 is involved in the breakdown of proteins, fats, carbohydrates and in the production of red blood cells.

Ascorbic acid or vitamin C

, which supports our immunity during the cold season and protects against flu, colds and other infections. Ascorbic acid is involved in all types of metabolism, can increase the effect of hormones, regulates cell growth, and promotes rapid tissue regeneration.

Pyridoxine

, involved in metabolism, as well as in the production of hemoglobin, adrenaline, serotonin.

Alpha tocopherol

, necessary for normal blood clotting and proper functioning of blood vessels, reducing the risk of atherosclerosis. Alpha tocopherol has antioxidant properties, which is why it is used for diabetes and Alzheimer's disease. This vitamin reduces the risk of catching a cold and is the first aid in case of vision problems.

Phylloquinone or vitamin K

directly involved in all processes occurring in the body - strengthens tissues, supplies cells with energy, helps restore skin and blood clotting.

Niacin or vitamin PP

necessary for energy production and protein metabolism. Participates in the organization of cellular respiration, in the normalization of the gastric and pancreas. Niacin is involved in maintaining healthy skin, improving blood circulation and reducing blood pressure.

They are saturated with potassium, calcium, aluminum, sodium, phosphorus, iron

and other macro and microelements. Green tomatoes contain many useful substances that strengthen the health of our bodies participating in the metabolic processes. After heat treatment, most of the beneficial properties are not lost.

Using green tomatoes during cooking is also beneficial for the body - the risk of cancer is reduced, the overall tone of the body increases, and the formation of blood clots is prevented. Green tomatoes help with various types of inflammatory processes, eliminate muscle atrophy, prevent heart attacks and provide high spirits. Unripe vegetables are also recommended to be consumed as a preventive measure against cancer.

Green tomatoes, due to their low calorie content, are also useful for losing weight - the chromium present in the composition promotes rapid saturation, which allows you not to gain excess weight and maintain a slim figure throughout the year. We advise girls to eat green tomatoes to cleanse their skin, which becomes elastic and youthful.

The benefits of vegetables for the body

Despite these dangers, unripe tomatoes contain many vitamins and minerals that are beneficial to the body.

Vitamins:

A, alpha and beta carotenes;
B1-B6, B9;
C, ascorbic acid;
K, E, PP.

Micro- and macroelements:

iron – 0.51 mg;
copper – 90 mcg;
manganese – 0.1 mg;
zinc – 0.07 mg;
selenium – 0.4 mcg;
aluminum – 400 mcg;
boron – 200 mcg;
potassium – 204 mcg;
calcium – 13 mg;
magnesium – 10 mg;
phosphorus – 28 mg;
sodium – 13 mg.

Other useful substances and their properties:

Lycopene reduces the risk of cancer and helps the heart function.
Serotonin helps brain function and improves mood.
Quercetin is a kind of antibiotic.
Tomatidine develops muscles and prevents their atrophy.

Reference. Green tomatoes increase tone and prevent fatigue.

Even the toxic substance solanine in small doses gives positive effects :

antifungal;
antiviral;
diuretic and antispasmodic;
painkiller;
anti-inflammatory;
strengthens capillaries;
lowers blood pressure;
helps with respiratory diseases and liver pathologies.

Harmful properties

For a long time, people believed that tomatoes should not be eaten. They were grown as purely ornamental plants. The American R. Johnson was able to prove the opposite by eating a bucket of tomatoes in front of the courthouse. Residents, seeing that the colonel was not poisoned, began to use tomatoes in cooking. Unripe vegetables, despite the large number of useful elements, can cause harm to the body. You should not eat raw fruits - they contain corned beef, tomatine, and lycopene.

Solanin

- a poisonous glycoside that can cause severe food poisoning and, in rare cases, death - solanine is beneficial to the body only in very small quantities. If you feel acute pain, cramps in the stomach or intestines, you have a fever and shortness of breath - these are signs of solanine poisoning. Other symptoms include vomiting, headache, drooling, dilated pupils and arrhythmia.

Therefore, it is best to consume raw vegetables in canned form - the corned beef is rendered harmless in brine, or you can carry out a washing procedure - properly treat the tomatoes with warm water, after which they will no longer cause much harm. If you do become poisoned, you should rinse your stomach with a weak solution of potassium permanganate and activated carbon, and be sure to call an ambulance. You should not self-medicate, which will have irreversible consequences.

Tomatin

- a specific, toxic substance contained in small concentrations, so it is difficult to get serious poisoning.

Lycopene

-a substance that affects the color of fruits. If consumed excessively, the skin color may change, however, by eliminating unripe vegetables from consumption, you can quickly restore its normal condition.

So, we suggest that you familiarize yourself with the list of situations in which it is undesirable to consume raw vegetables in large quantities.

Firstly, green tomatoes should not be consumed if you have kidney problems - swelling or stone formation are possible, especially for older people.
Secondly, pickled and salted tomatoes lead to edema in people with cardiovascular diseases.
Thirdly, we recommend reducing the amount of unripe tomatoes for people who are prone to allergies.
Fourthly, you should not eat green tomatoes with bread, eggs and fish - this leads to bloating and a feeling of heaviness in the stomach.
Fifthly, if you have an ulcer, pancreatitis or gastritis, you should also reduce the consumption of tomatoes to a minimum.

It is an axiom that vegetables are healthy. While consuming them with great pleasure, rarely does anyone think about the fact that vegetables can sometimes cause harm. Some self-confident daredevils naively believe that eating, for example, a green potato does not pose any harm to the body and does not pose any danger. But then for some reason they become completely bewildered about feeling unwell.

In practice, everything is somewhat different. It is enough to eat green tomatoes and get poisoned. Drowsiness, general discomfort, and headache will appear. In severe cases, breathing problems may occur, even leading to death. The tomato belongs to the nightshade family, which means “night shadows” in English. In ancient Rome, for example, poisons were prepared from plants of this family that were intended for enemies. There are quite a lot of poisonous representatives in this family. We are talking about henbane or dope. This also includes tobacco, which is considered by many to be a household drug.

In this regard, a reasonable question arises: is it permissible to eat green tomatoes?

Harm and contraindications

The harm of the green tomato ingredient is determined by the processing method. It is not recommended to eat fruits without cooking. Solanine, which is found in green fruits, can cause food poisoning of varying severity. In fairly rare cases, death can occur.

Before eating, green fruits are recommended to be cooked, which helps remove solanine. After processing, the solanine content returns to normal and the fruits themselves do not pose any health hazard. Marinated and canned green tomatoes are recommended to be consumed with extreme caution by those who have kidney and cardiovascular diseases.

Now is the season for green tomatoes. Many housewives buy them in buckets to make delicious preparations for the winter. Did you know that green tomatoes can easily cause poisoning? To do this, it is enough to eat only 5-10 pieces of unripe fruits, and 20 can easily lead to death. In this article we talk about the dangers of green tomatoes and how to avoid poisoning with them.

Harm number 1: solanine

Tomatoes are a typical representative of the nightshade family. All unripe fruits of this family, as well as the stems and leaves, are poisonous - they contain solanine. If you eat a couple of kilograms of green tomatoes, you will certainly get poisoned. At best, you will feel weakness, drowsiness, nausea, headache and difficulty breathing. At worst, you will go to the next world. The thing is that solanine damages red blood cells. Their function is disrupted and they can no longer carry oxygen to organs and tissues, which is manifested by the symptoms listed above, and if a significant number of red blood cells are damaged, then only an emergency blood transfusion can save a life.

What to do?

You should not eat green tomato fruits raw. After heat treatment, the excess solanine disappears and the tomatoes become safe for consumption.

Harm number 2: nitrates

Ripe tomatoes do not contain nitrates. In extreme cases, microdoses of them are found there, which are not at all dangerous to health. Green tomatoes contain on average 10-11 mg per 100 grams of fruit. That's a lot! Nitrates block the ability of oxygen to carry hemoglobin, disrupt liver function, which leads to severe poisoning.

What to do?

Do not eat green tomatoes raw. Blanch the fruits three times and then cook. This will significantly reduce the amount of nitrates.

Harm No. 3: organic acids

In fact, organic acids are useful, the main thing is not to overdose on them. There are too many of them in green tomatoes, so these fruits are not recommended for those who suffer from cholelithiasis. Others can, not forgetting that unripe tomatoes contain solanine and nitrates.

The best way to cook unripe tomatoes is to ferment them after first blanching them three times. This way they will get rid of harmful substances and will only bring you pleasure from consuming them.

Compound

Green tomato has a low calorie content, which is only 23 kcal per 100 g of product. They contain fats in small quantities (0.2 g per 100 g of tomato). In addition, the composition is marked by the presence of representatives of the saturated and unsaturated acid series. The carbohydrate palette mainly consists of mono and disaccharides. But when consumed, they are not absorbed 100%. The composition is also represented by dietary fiber and a wide range of representatives of the chemical mineral kingdom, in which copper plays a leading role. It holds the palm together with potassium.

The composition of vitamin substances is quite wide, but tomatoes cannot boast of a large amount of them. Perhaps only vitamin C is contained in it in the amount of 26% of the daily requirement.

I would especially like to dwell on such a substance as solanine. It belongs to the group of glycoalkaloids and is responsible for the toxic properties of green tomatoes. It is his merit that tomatoes were not eaten for a long time, since they were considered poisonous in nature. This fully applied not only to green, but also to red tomatoes.

Important!

In order for signs of poisoning to appear, it is enough to eat only 5 green tomatoes.

First aid for poisoning consists of washing the stomach with a weak solution of potassium permanganate and taking activated carbon tablets. It is mandatory to call a doctor for medical assistance.

Solanine in unripe tomatoes is found in highly variable amounts, ranging from 9 to 32 mg. Approximately 200 g of solanine can cause poisoning in humans. If the dose is double, then there is a real opportunity to go to another world. As it matures, its quantity decreases. The higher the ripeness of the fruit, the lower its quantity. Red tomatoes contain only 0.7 mg per 100 g of product. This amount is considered harmless to humans.

In such concentrations, on the contrary, it has a positive effect on the body, which is manifested in the following points:

Shows analgesic and anti-inflammatory effect.
Has a diuretic and antispasmodic effect.
Able to lower blood pressure and strengthen capillaries.
Has antifungal and antiviral effects.
Indicated for liver pathology and diseases of the respiratory system.

However, the idea of self-medication with corned beef must be immediately discarded. You should definitely consult your doctor first.

Another toxic substance represented by tomatine is also of interest. This glycoalkaloid is also dangerous to humans, but in much larger quantities. It should be said that a lethal amount of tomatine is contained in several kilograms of tomatoes. It is unlikely that anyone is able to consume such a quantity at the same time.

With all this, even he is put at the service of man. Cortisone is obtained from it. It is a famous medicine and is used to treat many diseases. If tomatoes are fermented, the tomatine turns into another substance called tomatidine. It is toxic to humans, but in certain doses it exhibits positive properties for the body:

is a good immunomodulator;
inhibits the growth of malignant tumor cells;
exhibits an antibiotic effect;
has pronounced antioxidant properties.

Benefit

If a slice of green tomato is applied to dilated veins, it can eliminate the manifestations of varicose veins.
In addition, green tomato stabilizes the acid-base balance in the body.
The rich content of dietary fiber helps cleanse the intestines.
Eating green tomatoes activates the production of serotonin, which is known to be the hormone of joy. Under its influence, nervous processes are regulated, which leads to improved mood.

It turns out that green tomatoes contain both benefit and harm. The consumption of fresh green tomatoes is very limited. This is due to their unattractive appearance and sour taste. Another thing is preparations for the winter. They have a more presentable appearance and many of them have decent taste.

Don’t be afraid to make preparations for future use from green tomatoes and eat them. The fact is that solanine is destroyed during heat treatment and salting. Therefore, you can use this product without any fear. As for recipe formulations that include green tomatoes, there are so many of them that it’s simply dizzying. Some gourmets are true connoisseurs of green tomato pickles.

By the way, you can get rid of the solanine contained in green tomatoes by salting them. To do this, you just need to soak them in salt water. The exhibition lasts several hours. During this time, the water is changed several times.

Advice!

It is better to eat green tomatoes together with foods rich in fats, both animal and vegetable origin.

According to nutritionists, green tomatoes should not be consumed with bread, meat products, or eggs. After eating them, before eating green tomatoes, you need to age them.

In tomatoes

There is this poison in green tomatoes, but just a little bit – 0.004 – 0.008%, so they don’t taste bitter. Therefore, you should not eat green tomatoes. As soon as they ripen and turn white, the poison disappears. Homemade lovers pickle green tomatoes. But they should not worry about their health, since heat treatment destroys the poison.

Poison is found in green tomatoes

Composition of beneficial and harmful substances for the body in green tomatoes

It differs in many ways from the composition of ripe, red tomatoes. There are few main nutrients, that is, proteins, carbohydrates and fats: 1.2 g, 5.1 g and 0.2 g, respectively, which explains their low calorie content - only 23 kcal per 100 g of weight. In addition to them, green tomatoes also contain minerals, of which the most are potassium and copper and fiber. Vitamins are represented by compounds from group B, as well as vitamins C, K, PP, E, carotene, but there are few of them in the green fruits of tomato plants. Only ascorbic acid is contained in sufficient quantities (a quarter of what the human body needs per day).

Despite the benefits of green tomatoes, which consist precisely in the listed substances, they can also cause harm if you do not know when and how to consume them correctly. Fruits that have just formed but are not yet ripe contain several toxic substances.

Solanin

It is a glycoalkaloid, a toxic substance present in many plants - representatives of the nightshade family. Solanine is found exclusively in green (the darker the tomatoes, the more of it) fresh fruits; it is destroyed in heat-treated ones. In moderate quantities, it is even useful: it has an anti-inflammatory, antispasmodic and pronounced diuretic effect.

Poisoning with a substance such as solanine can occur if 200 to 400 mg enters the body at the same time. The harm of green tomatoes is expressed in the fact that under the influence of solanine, excitement first occurs, and then a reverse reaction occurs, that is, depression of the nervous system.

Symptoms of poisoning:

stomach and headaches;
lightheadedness and vomiting;
diarrhea;
enlarged pupils;
rise in temperature;
disorientation.

The toxic substance solanine is not beneficial for all people, but especially for those who suffer from arthritis (in them it can cause an exacerbation of the disease), as well as gastrointestinal reflux.

Tomatin

This is another glycoalkaloid that is found in unripe tomatoes.
It is specific to them and is absent in other plants. This substance has a complex chemical structure, which differs in that its molecule contains nitrogen in the amine form. To be poisoned by green tomatoes, it is enough to ingest 25 mg of tomatine, and the critical dose of this substance is 400 mg. The signs of poisoning are similar to those of solanine, but, fortunately, this alkaloid is found in unripe tomatoes in very small quantities, so cases of poisoning with it are rare.

In small doses, tomatine is also useful: it improves immunity, has a beneficial effect on the process of accumulating muscle mass, which is important for athletes, and is excellent for breaking down fats.

Lycopene

This beneficial substance is a strong antioxidant that protects cell DNA from damage. It minimizes the possibility of developing atherosclerosis, normalizes cholesterol and blood pressure, and is useful for eye diseases, for example, cataracts. Lycopene is not a toxic compound, but in case of accidental overdose it can cause discoloration of the skin.

Serotonin

This substance is known as the “hormone of happiness”, because it is responsible for a good, stable mood, has a beneficial effect on brain function, normalizing the uninterrupted transmission of nerve impulses.

Phytoncides

They have antiviral properties and minimize the possibility of developing inflammation in the body. The proper level of these substances in green tomato fruits is maintained by the vitamins and microelements they contain.

How to reduce harm to the body from green tomatoes

Fresh, unprocessed tomatoes are contraindicated. To make them suitable for consumption, they need to be soaked in salt water or boiled or fried. This treatment will help neutralize harmful substances and make tomatoes safe.

Heat treatment

Under the influence of high temperature, solanine is destroyed, so unripe tomatoes must be subjected to heat treatment, for example, blanched in boiling water for a couple of minutes or scalded several times with boiling water. When canning green tomatoes, the same effect occurs when they are poured with hot brine or marinade, so canned green fruits are also harmless.

You can pickle green tomatoes at home using this recipe. You will need:

2 kg of tomatoes (green);
2 tbsp. l. salt;
4 or 5 pcs. sweet pepper;
2 heads of garlic;
1 bunch of fresh dill.

Cooking process:

Wash the vegetables, cut them in half with a knife and place the halves in a single layer in a bowl.
Grind the sweet pepper, garlic and dill in a meat grinder and mix.
Cover the tomatoes with a small layer of this mixture.
Top with vegetable halves.
Place the second tomato on the first layer and so on until the basin is full.
Press the tomatoes down with pressure and place in a warm room for 3 or 4 days.
When foam and a characteristic sour smell appear, pack the tomatoes into jars and roll up the lids.

Place them in the cold, for example, in a cellar, where they will be stored. You can also fry green tomatoes in vegetable oil: this will not only destroy poisons, but also make the dish healthier.

Soaking in saline solution

Salt also destroys solanine, which is why green tomatoes can be soaked in brine before cooking. You need to change the water at least 2-3 times to completely rid them of harmful substances.

Methods for preparing green tomatoes

There are many ways to prepare green tomatoes. The most accessible of them, after which the vegetable can be eaten without fear:

Fermentation.
It is carried out after preliminary blanching three times. All harmful substances are destroyed.
Pickling or salting.
Stuffed with garlic, herbs and hot pepper. Perfect as a snack with alcohol.
Caviar.
You can add garlic, horseradish, carrots, tomato paste and walnut kernels to the vegetables.
Jam.
Small tomatoes are filled with a mixture of raisins and walnuts. Boil with sugar syrup added to water and chopped orange slices. The jam can be eaten without fear; it will taste like peach.

It’s also worth trying to experiment with different canning and stewing recipes.

Green tomatoes , prepared in any way:

It is not recommended
for
those who have diseased kidneys, stomach ulcers, or high blood pressure.
Limited use - pregnant women, nursing mothers, elderly people, small children.
Patients with joint problems
can eat a minimal amount

Doctors involved in dietary nutrition do not recommend simultaneous consumption of tomatoes with eggs, meat, fish or bread.

Ultimately, it is worth saying clearly that green tomatoes, when properly prepared, can be eaten by all healthy people, receiving great benefit and pleasure from it. The consumption of unripe tomatoes is limited only to those who have serious medical problems. Therefore, eat them for your health, taking into account the principle of “moderation and accuracy.”

Natural green tomato

It is rarely eaten, since the fruits are distinguished by a significant content of a natural toxin - solanine. The bitter taste of the fruit, which is due to the high content of corned beef, disappears only after cooking, so in cooking green fruits are not used as widely as ripe tomatoes.

Green tomatoes are used in cooking in a variety of ways. The fruits are canned, pickled, pickled, and used in the preparation of snacks, soups, salads, and even jam. Stuffed green tomatoes, barrel green tomatoes or Korean style tomatoes are a great addition to any table. Such fruits are especially popular during the conservation period. Green tomatoes are prepared in various ways for the winter and provide the body with useful minerals and vitamins in winter.