Green tomatoes cannot be eaten.

Because tomatoes contain a toxin called lobelin when they are not ripe. In fact, most people are not unfamiliar with this toxin, we usually eat potatoes contain lobelia, but only when the potatoes are not ripe, or green and sprouted, or rotten. So we all know that sprouted or green potatoes are inedible, and by the same token, unripe green tomatoes are inedible.

Unripe tomatoes are green throughout, the inner flesh is also green, such tomatoes also have alkaloid glycosides, so unripe green tomatoes eat often feel sick, so do not eat by mistake.

Selection of tomatoes

Selection of tomatoes, to choose the shape of the round, red, white skin with tiny points, feel like a layer of light powder, pinch up the skin thin elastic, firm and not flimsy. And the fruit tip should also be rounded, preferably with a light green color.

Don't buy tomatoes with a sharp point, a high base or angular tomatoes, and don't pick tomatoes that feel hard and light, as these are ripened tomatoes.

The ripe tomatoes are red, rarely see green, natural ripe tomatoes with red and green fruit; ripe tomatoes are often seedless or seed green, and the flesh is less juicy; natural ripe tomatoes seeds are earthy yellow, flesh red and juicy.