"They can be used to fry and eat, or stewed. It's very nutritious no matter how you eat it. It's not too big, as long as it doesn't rot. It's all normal. You can eat it any way you want, it won't be poisoned. Don't worry. Try not to fry or eat green tomatoes. Because green tomatoes are not fully ripe, they contain the toxic substance lobeline. Because it is a weak alkaline substance, there is a bitter taste in the mouth after eating, and a large amount of consumption may lead to poisoning, such as nausea, vomiting, dizziness, salivation, respiratory difficulties, hemolysis, etc., and in serious cases, it can be life-threatening.

1. Inhibition of cholinesterase:Lobelia has an irritating and corrosive effect on the gastrointestinal mucosa, and can act on the central nervous system, which has an obvious paralyzing effect on the respiratory and motor centers. Patients can suffer from abdominal pain, nausea, vomiting, dizziness, dyspnea, coma, convulsions and other symptoms after consumption, and severe cases can die of respiratory paralysis. In addition, there is also some damage to the myocardium, which can lead to arrhythmia, rapid atrial fibrillation, premature ventricular contractions, and elevated cardiac enzyme profiles.

2. Membrane structure destruction:Lonchocarpine can be combined with biological membranes, resulting in red blood cell rupture, hemolysis, acute cerebral edema, gastroenteritis.

To prevent poisoning, try not to eat green tomatoes, especially raw. When tomatoes ripen and turn red, their lobelia alkaloid content will be significantly reduced or even disappear, at which time they can be eaten.