The harmful effects of eating unripe tomatoes when not prepared properly.

Reason

Green tomatoes contain solanine, a natural substance that helps tomato plants protect themselves from pests and diseases. However, solanine can be toxic if consumed in excessive amounts.

According to research by the World Health Organization, solanine in green tomatoes can cause symptoms of poisoning such as nausea, vomiting, diarrhea, and abdominal pain. In severe cases, it can affect the nervous and respiratory systems.

The amount of solanine in green tomatoes can range from 15 to 30 mg/kg, enough to cause poisoning if consumed in large quantities in a short period of time. Unripe tomatoes have higher levels of solanine, so consuming green tomatoes can be harmful if not properly prepared.

Harmful effects

Symptoms of solanine poisoning can occur immediately after consuming food containing this toxin. The severity of poisoning depends on the amount of tomatoes and their ripeness.

In particular, when the fruit is not fully ripe, solanine levels are still high. Therefore, eating raw green tomatoes can lead to digestive and health problems.

Green tomatoes can also irritate the stomach, causing discomfort for people with sensitive digestive systems.

In particular, for people with liver or kidney disease, consuming green tomatoes can worsen their condition and negatively affect their health.

How to safely prepare green tomatoes

Although green tomatoes contain solanine, you can still consume them if prepared correctly. As tomatoes ripen, the amount of solanine decreases significantly and becomes harmless. To minimize the risk of poisoning, you should cook green tomatoes thoroughly. Cooking methods such as boiling, stir-frying, and deep-frying help remove most of the solanine toxins from the fruit.

Additionally, you should choose fully ripe tomatoes for use in your dishes. Ripe tomatoes are not only safe but also rich in vitamin C and lycopene, which are very good for your health.

Notes on using green tomatoes

Avoid eating raw green tomatoes: You shouldn't eat unripe green tomatoes, as this is when the solanine content in the tomato is at its highest.

Proper tomato preparation: Cooking, stir-frying, or steaming green tomatoes will help reduce the amount of solanine, making the dish safer.

Choose ripe tomatoes: Prioritize using ripe tomatoes over green tomatoes to avoid the risk of poisoning and to maximize the beneficial nutrients.

Be cautious with people who have medical conditions: People with liver or kidney problems, or sensitive digestive systems, should limit their consumption of green tomatoes or consult their doctor before consuming them.