Children. Every year when planting wheat tomato seedlings to be pulled out to plant wheat, but there will be a lot of green tomatoes on top, lost is also quite a pity, my mother will be used and winter melon and green peppers fried together to eat, put a little edamame I feel quite tasty, grew up to know that this thing can not be eaten at all, eat more than to be a big problem.
A, what is the green tomatoes
The green tomatoes are tomatoes that are not ripe and green in color.
Second, the composition of green tomatoes
Scientists have determined that the unripe green tomatoes contain toxic substances - lobeline, is a poisonous weak alkaline glycoside alkaloids. Consumption of such still unripe green tomatoes, the mouth has a bitter feeling, eating can be nausea, vomiting and other symptoms of poisoning, eating raw is more dangerous.
Three, the toxicity of the lobeline
1, the lobeline, not only alkaline, but also has a certain degree of toxicity, eat more will be fatal.
2, the toxic mechanism of lobelia, mainly through the inhibition of cholinesterase activity and the human body to cause toxic reactions.
3, cholinesterase has two categories, one is acetylcholinesterase. The other is hydroxycholinesterase. Cholinesterase is a hydrolytic enzyme, its role is to hydrolyze acetylcholine. If this type of acetylcholine is hydrolyzed, it will lose its own role; and if the role of cholinesterase is inhibited, it is easy to cause excess acetylcholine, and thus the symptoms of organophosphorus poisoning will appear.
4, a normal adult, once ate 1-2 green tomatoes, then the phenomenon of poisoning does not occur, if a large number of cases, then it is easy to cause poisoning. If you are not very ripe tomatoes, then you can in the high-temperature frying pan over also under, or in the cooking time to add the right amount of white vinegar, then the green tomatoes inside the toxicity to decompose.
Now know know why green tomatoes can not eat it, useful to remember to share around friends oh, together to enjoy a healthy life.