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1. Green tomatoes can not be eaten.
The green tomato is not ripe, contains toxic substances lobelia, eating a bitter feeling in the mouth, nausea, vomiting, dizziness, salivation and other symptoms of poisoning after eating. Therefore, green tomatoes are not suitable for cooking and eating, if raw food is more dangerous. The harder the tomato plant hormone use more, it is best not to buy, or buy back do not eat immediately. Put two or three days to continue the ripening period, wait for it to naturally become soft, because this is not conducive to the health of the erythropoietin has also been released.
2. Green tomatoes contain a relatively low content of anemones, lower than the content of potatoes. Even if the content of the tomato in the lobelin according to the highest value of 0.01% of the content of the potato to calculate, a person once orally to achieve a toxic dose (0.2 grams), it is necessary to eat a one-time 2 kilograms of green tomatoes. This does not happen in general, and few people can eat 2 kilograms, or 4 pounds, of tomatoes in one sitting. So those who accidentally eat some green tomatoes should not worry too much.
3. The toxic substance lobelia alkaloids in green tomatoes are actually difficult to destroy through cooking and heating. Freezing, drying, microwave heating, steaming and other ways to reduce its content of the impact is extremely small, to 170 ℃ above the depth of deep frying treatment in order to significantly reduce its content. Therefore, it is recommended that tomatoes are still waiting to turn red and fully ripe before picking and marketing.
But now there are also green tomato varieties on the market, this new variety of green tomatoes by many people's attention. Compared with ordinary tomatoes, green tomatoes are smaller, the largest tennis ball or ping-pong ball size, the smallest wild egg size, from the appearance, they are ordinary tomatoes, "reduced version", and the shape of the Virgin (fruit tomatoes) have a clear difference.