Unripe green tomatoes are not edible, unripe tomatoes contain a toxin called lobelia alkaloids, which can trigger food poisoning symptoms. As tomatoes grow, the anemone slowly decreases until it disappears after ripening, and rotten green tomatoes don't contain anemone because it is destroyed when it rots. Unripe green tomatoes should not be eaten. This is because such tomatoes contain poisonous lobelia alkaloids. Consumption of unripe green tomatoes will feel bitter and astringent, eaten more than one, can lead to serious poisoning, dizziness, nausea, peripheral discomfort, vomiting and general fatigue, and other symptoms, and serious life-threatening.

Normally, it is not recommended to consume unripe green tomatoes, because the lycopene content in green tomatoes is high, and nausea, vomiting, stomach pain and other discomforts may occur after eating them, and consuming them too much at once may also result in food poisoning, so be sure to pay attention to it. Lycopene is insoluble in water, insoluble in methanol, ethanol, soluble in ether, petroleum ether, hexane, acetone, soluble in chloroform, benzene, carbon disulfide and other organic solvents. Using this property, can use lipophilic organic solvents leaching lycopene.

Eating unripe green tomatoes, will feel a little astringent lips, which is typical of the "alkali" flavor. Unripe green tomatoes tend to have a bitter and astringent flavor due to the presence of the anemones. Lobelin is not only alkaline, but also has toxic side effects. However, the content of lobelia in unripe green tomatoes is very low, much lower than in potatoes. Even if the content of lobelin in tomatoes is measured at the maximum value of 0.01% of the content in potatoes, a person would need to eat 2kg of green tomatoes at one time in order to achieve a poisoned dose of 0.2 grams for one internal use. This is difficult to produce under normal circumstances, as very few individuals can eat 2Kg of unripe green tomatoes in one sitting.

Unripe tomatoes contain flavonoids that can cause poisoning when consumed. It is not suitable to consume unripe tomatoes, because green tomatoes with flavonoid glycosides (lobelia alkaloids) which look like needle-like crystals, very smooth to alkali, but can be hydrolyzed by acid reaction. Therefore, unripe green tomatoes often feel uncomfortable to eat, light dental feel bitter, more serious process will continue to occur in the process of poisoning the situation. Especially when the green tomatoes gradually rot, the alkaloids will be destroyed. And after the green tomatoes red, also does not contain anemone alkaloids.