The content of solanine in green tomato is very low, far lower than that in potato. Even if the content of Solanum nigrum in tomato is calculated according to the highest content of potato (0.0 1%), people have to eat 2 kilograms of green tomato at one time to reach the oral toxic dose (0.2g). Under normal circumstances, this will not happen. Few people can eat 2 kilograms of tomatoes at a time. Therefore, we can draw a preliminary conclusion: under normal circumstances, eating one or two immature green tomatoes will not be poisoned. With the maturity of tomatoes, the content of solanine in tomatoes will be lower and lower, so eating red mature tomatoes will not be poisoned!

However, because green tomatoes contain toxic factors, many people are still a little scared. It is suggested that when eating green tomatoes, it is best to eat them in an oil pan above 170 degrees, because solanine will decompose at a temperature above 170 degrees and lose its toxicity. Of course, Solanum nigrum will react with vinegar to produce non-toxic products-using the principle of "acid-base neutralization", so when frying green tomatoes, adding some vinegar can ensure the reduction of Solanum nigrum content, so it is more reassuring to eat.