Is the tomato poisonous when it is green?

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In some cultures, pickled green tomatoes are considered a specialty. Eating fresh or fried green tomatoes is also common in some areas. The unripe or only partially unripe fruits of the nightshade family actually contain poisonous solanine. In very high doses, the alkaloid can even be life-threatening.

Solanine is a substance that is toxic to humans and is found in unripe tomatoes, among other things. Although the still green paradise apples can seem very tasty to some, it is not advisable to consume large quantities of them.

Toxicity of the toxic substance solanine

Many people fear themselves from consuming the green parts of one tomato, such as those around the stalk, to get symptoms of intoxication. This is an exaggeration, however, as you would have to eat tons of it to really poison yourself.

  • Most people tolerate up to around 25 milligrams of the natural poison relatively well. However, it is important to know that even a completely green fruit will quickly reach this value.
  • In larger quantities, the toxic alkaloid causes vomiting, diarrhea, headaches or even visual disturbances.
  • According to the German Nutrition Society, it becomes critical from 400 milligrams, because an overdose of solanine leads to death.
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  • It is best for children to eat only ripe fruit.

What destroys the solanine in the tomatoes

  • The sun - during the ripening process - converts the alkaloid into another substance that gives ripe tomatoes the beautiful red color.
  • Another substance that reduces solanine by up to 35% is sugar. Therefore, the consumption of a jam made from green tomatoes is harmless.
  • The fermentation process also reduces the risk of solanine. Green tomatoes that are pickled with lactic acid are less toxic. However, consuming more than 100 grams is not recommended.
  • The alkaloid is relatively heat-resistant, but about a third is destroyed when cooking and almost half is destroyed when roasting intensively.
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