Green tomatoes taste very sour, and it is said that eating them directly may cause poisoning. It is generally recommended that tomatoes eat red. So, can green tomatoes still be eaten when they are red? Can green tomatoes be eaten when they are ripe?

Can I eat green tomatoes?

Can't eat. Immature green tomatoes often feel uncomfortable, from bitter taste in the mouth to poisoning in severe cases.

Green tomato contains alkaloid glycoside (solanine), which is a needle-like crystal, very stable to alkalinity, but can be hydrolyzed by acid. Therefore, immature green tomatoes often feel uncomfortable, from bitter taste in the mouth to poisoning in severe cases. Especially when the green tomato begins to rot, its solanine will be destroyed.

Can green tomatoes be eaten when they are red?

Green tomatoes can be eaten after they are red, and most of the solanine has been removed.

Solanine, also known as solanine, solanine toxin and potato toxin, is a weakly basic glycoside composed of glucose residue and solanine. The molecular formula is C 45 H73 0l5 N, which is insoluble in water, ether and chloroform, but soluble in ethanol, and reacts with dilute acid to generate solanine and some sugars.

Solanine has strong irritation and corrosiveness to gastrointestinal mucosa, and has paralyzing effect on central nervous system, especially respiratory and motor centers. It has hemolytic effect on red blood cells and can cause acute brain edema and gastroenteritis. The main symptoms of poisoning are aggravated stomachache, nausea, vomiting, dyspnea and shortness of breath, accompanied by general weakness and failure, which can lead to death in severe cases. Solanine mainly inhibits the activity of cholinesterase, which makes acetylcholine unable to be removed and causes poisoning.

How to make tomatoes turn red quickly

Can be exposed to some auxin, ethylene. At the same time, tomato itself is a plant with high auxin content, just like buying a Blue Banana and putting it back (Blue Banana is not ripe, and the guest room is long, so it is not easy to rot), but if you want to eat it, just put it in a bag with the red tomato bought in the market, and Blue Banana will mature and turn yellow faster, because more ethylene containing auxin will be released on the surface of the tomato itself. Therefore, the ordinary method of directly putting tomatoes into bags and tying them tightly should be cooked faster than the ordinary method of putting them outside.