The benefits and harms of green tomatoes. Green tomatoes: benefits and harm

Russia is the birthplace of the ever-green tomato... Who and when came up with the idea of consuming unripe tomatoes? Can you get poisoned by green tomatoes?

What vitamins do green tomatoes contain?

Retinol or vitamin A, increasing the immunity and resistance of the body to various infections, normalizing the activity of the gonads. Retinol also has a positive effect on the health of skin, hair and bone strength, and increases tissue regeneration.

Alpha Carotene, preventing cancer.

Beta Carotene, necessary for restoring vision, strengthening the enamel of teeth and bones, healthy functioning of the sweat glands, cell growth, to maintain the health of the skin, as well as hair and nails.

Thiamine or vitamin B1, playing a key role in maintaining proper functioning of the heart, in the course of the metabolic process, as well as for the growth and development of the body as a whole.

Riboflavin or vitamin B2 involved in the formation of blood cells and the production of antibodies. Riboflavin is needed for the normal functioning of the thyroid gland, regulation of hair and nail growth, and for skin health in general.

Choline or vitamin B4, which is needed to regulate metabolic processes in the body and to maintain healthy functioning of the brain, kidneys, and liver.

Pantothenic acid or vitamin B5, involved in the regulation of nerve cells and intestines, is necessary in the production of acetylcholine, which transmits nervous excitation. With the help of pantothenic acid, you can alleviate the effects of antibiotics, accelerate skin regeneration and restore immunity. In addition, vitamin B5 is involved in the breakdown of proteins, fats, carbohydrates and in the production of red blood cells.

Ascorbic acid or vitamin C, which supports our immunity during the cold season and protects against flu, colds and other infections. Ascorbic acid is involved in all types of metabolism, can increase the effect of hormones, regulates cell growth, and promotes rapid tissue regeneration.

Pyridoxine, involved in metabolism, as well as in the production of hemoglobin, adrenaline, serotonin.

Alpha tocopherol, necessary for normal blood clotting and proper functioning of blood vessels, reducing the risk of atherosclerosis. Alpha tocopherol has antioxidant properties, which is why it is used for diabetes and Alzheimer's disease. This vitamin reduces the risk of catching a cold and is the first aid in case of vision problems.

Phylloquinone or vitamin K directly involved in all processes occurring in the body - strengthens tissues, supplies cells with energy, helps restore skin and blood clotting.

Niacin or vitamin PP necessary for energy production and protein metabolism. Participates in the organization of cellular respiration, in the normalization of the gastric and pancreas. Niacin is involved in maintaining healthy skin, improving blood circulation and reducing blood pressure.

They are saturated potassium, calcium, aluminum, sodium, phosphorus, iron and other macro and microelements. Green tomatoes contain many useful substances that strengthen the health of our bodies participating in the metabolic processes. After heat treatment, most of the beneficial properties are not lost.

Using green tomatoes during cooking is also beneficial for the body - the risk of cancer is reduced, the overall tone of the body increases, and the formation of blood clots is prevented. Green tomatoes help with various types of inflammatory processes, eliminate muscle atrophy, prevent heart attacks and provide high spirits. Unripe vegetables are also recommended to be consumed as a preventive measure against cancer.

Green tomatoes, due to their low calorie content, are also useful for losing weight - the chromium present in the composition promotes rapid saturation, which allows you not to gain excess weight and maintain a slim figure throughout the year. We advise girls to eat green tomatoes to cleanse their skin, which becomes elastic and youthful.

Harmful properties

For a long time, people believed that tomatoes should not be eaten. They were grown as purely ornamental plants. The American R. Johnson was able to prove the opposite by eating a bucket of tomatoes in front of the courthouse. Residents, seeing that the colonel was not poisoned, began to use tomatoes in cooking. Unripe vegetables, despite the large number of useful elements, can cause harm to the body. You should not eat raw fruits - they contain corned beef, tomatine, and lycopene.

Solanin- a poisonous glycoside that can cause severe food poisoning and, in rare cases, death - solanine is beneficial to the body only in very small quantities. If you feel acute pain, cramps in the stomach or intestines, you have a fever and shortness of breath - these are signs of solanine poisoning. Other symptoms include vomiting, headache, drooling, dilated pupils and arrhythmia.

Therefore, it is best to consume raw vegetables in canned form - the corned beef is rendered harmless in brine, or you can carry out a washing procedure - properly treat the tomatoes with warm water, after which they will no longer cause much harm. If you do become poisoned, you should rinse your stomach with a weak solution of potassium permanganate and activated carbon, and be sure to call an ambulance. You should not self-medicate, which will have irreversible consequences.

Tomatin- a specific, toxic substance contained in small concentrations, so it is difficult to get serious poisoning.

Lycopene-a substance that affects the color of fruits. If consumed excessively, the skin color may change, however, by eliminating unripe vegetables from consumption, you can quickly restore its normal condition.

So, we suggest that you familiarize yourself with the list of situations in which it is undesirable to consume raw vegetables in large quantities.

Firstly, green tomatoes should not be consumed if you have kidney problems - swelling or stone formation are possible, especially for older people.
Secondly, pickled and salted tomatoes lead to edema in people with cardiovascular diseases.
Thirdly, we recommend reducing the amount of unripe tomatoes for people who are prone to allergies.
Fourthly, you should not eat green tomatoes with bread, eggs and fish - this leads to bloating and a feeling of heaviness in the stomach.
Fifthly, if you have an ulcer, pancreatitis or gastritis, you should also reduce the consumption of tomatoes to a minimum.

Tomatoes are one of the most popular vegetable crops. They can be eaten both raw and pickled, pickled, and salted. Not a single feast can do without them. But every year in the fall, amateur gardeners face a problem called “green tomatoes.”

Unripe tomatoes contain solanine, which is considered poisonous. Therefore, it is worth thinking about the dangers and benefits of green tomatoes.

Beneficial properties of green tomatoes

Tomatoes contain a wide variety of minerals that contribute to the excellent functioning of the body. What are the benefits of green tomatoes: their regular consumption reduces the likelihood of a heart attack and helps prevent the development of cancer cells. All thanks to the lycopene they contain. And a component such as serotonin normalizes nervous processes in the brain, which ensures an excellent mood.

In order not to cause harm to the body by consuming green tomatoes, they must be properly prepared. We already wrote above that green tomatoes contain solanine, which, if exceeded, can cause serious food poisoning. To avoid trouble, you need to reduce the harm of such tomatoes to a minimum. To do this, heat your tomatoes, i.e. You need to blanch them a couple of times for a few minutes.

Salted or pickled green tomatoes: benefits and harms

Salted or pickled tomatoes, as well as fresh ones, retain a high level of lycopene. And also quercetin - a natural antibiotic, which they also contain. In addition: iron, phosphorus, iodine, calcium. Therefore, such tomatoes are not only tasty, but also very healthy.

Salted and pickled tomatoes should be avoided by: hypertensive patients, ulcer sufferers, and people suffering from kidney disease. Due to the oxalic acid content in these tomatoes, people suffering from arthritis and gout should also abstain or at least limit themselves to taking this product.

27.11.2017

Russia is the birthplace of the ever-green tomato... Who and when came up with the idea of consuming unripe tomatoes? Can you get poisoned by green tomatoes?

What vitamins do green tomatoes contain?

Alpha Carotene, preventing cancer.

Choline or vitamin B4, which is needed to regulate metabolic processes in the body and to maintain healthy functioning of the brain, kidneys, and liver.

Pyridoxine, involved in metabolism, as well as in the production of hemoglobin, adrenaline, serotonin.

Phylloquinone or vitamin K directly involved in all processes occurring in the body - strengthens tissues, supplies cells with energy, helps restore skin and blood clotting.

Harmful properties

Tomatin- a specific, toxic substance contained in small concentrations, so it is difficult to get serious poisoning.

So, we suggest that you familiarize yourself with the list of situations in which it is undesirable to consume raw vegetables in large quantities.

Firstly, green tomatoes should not be consumed if you have kidney problems - swelling or stone formation are possible, especially for older people.
Secondly, pickled and salted tomatoes lead to edema in people with cardiovascular diseases.
Thirdly, we recommend reducing the amount of unripe tomatoes for people who are prone to allergies.
Fourthly, you should not eat green tomatoes with bread, eggs and fish - this leads to bloating and a feeling of heaviness in the stomach.
Fifthly, if you have an ulcer, pancreatitis or gastritis, you should also reduce the consumption of tomatoes to a minimum.

For several hundred years, tomato has been used in the cuisine of European and Latin American countries. Usually the ripened fruits are consumed: yellow, red and pink.

But not all countries have the conditions to grow vegetables for a long time. In most cases, this is due to the climate, which does not allow the fruits to fully ripen. Many people are concerned about the question of what to do with tomatoes that have not had time to fully ripen.

Of course, there is the option that you can collect green fruits and leave them to ripen at home. But few people know that it is permissible to use green tomatoes without waiting for them to ripen. In most cases, this problem is relevant when fruits cannot grow in the garden due to a fungal disease - late blight.

If green tomatoes are heat treated, you can get rid of the fungus, and then the tomato will become suitable for consumption.

Green tomato can have a healing effect when used externally. By applying it to the body, varicose veins can be cured.

Also, eating green vegetables can stabilize the acid-base balance and cleanse the intestines well.

Tomato belongs to the nightshade vegetable crops. Their fruits are characterized by toxic substances in their composition, but only at the moment of immaturity. They are not present in fully ripened fruits. A tomato that has not spent the proper amount of time in the garden will be tough and have an unpleasant aftertaste.

Based on this, we can conclude that it is not recommended to eat green tomato fruits; it is not only not tasty, but also quite dangerous. Often, eating unripe vegetables leads to poisoning.

Composition of green tomatoes

The composition of green fruits differs significantly from ripened tomatoes. It is recommended to familiarize yourself with the amount of useful elements in a green vegetable per 100 g of product.

Vitamins:

A - 32 mcg;
B1 - 0.06 mg;
B2 - 0.004 mg;
B4 - 8.6 mg;
B5 - 0.5 mg;
B6 - 0.081 mg;
B9 - 9 mcg;
K - 0.4 mcg;
C - 23.4 mg;
E - 0.38;
RR, NE - 0.5 mg;
alpha-carotene - 78 mcg;
beta-carotene - 0.346 mg.

If you properly prepare an unripe vegetable, you can preserve the entire storehouse of essential nutrients. Green tomatoes contain potassium, copper, iron, magnesium, amino acids, etc. A significant difference between these fruits is the content of substances such as solanine, lycopene, and tomatine.

Solanin

Solanine is a toxic element (glycoalkaloid). A large amount of it is found in green, not yet ripe tomatoes. In this way, the culture protects itself from mold fungi. As the tomato ripens, the concentration of solanine decreases significantly.

It is worth taking into account that light green fruits that have just begun to ripen are much safer to eat than tomatoes, which are dark green in color.

If solanine is consumed in small doses, it can be beneficial for the body, namely:

improves the functioning of the cardiovascular system;
has an antiviral effect;
gives an antispasmodic effect;
is a good diuretic.

It is worth remembering: if you exceed the safe dose of solanine, it will have a bad effect on red blood cells, which will lead to disruption of their functions in delivering oxygen to the body.

The substance has a very harmful effect on the human nervous system. To get serious poisoning from green fruits, it is enough to eat only 5-6 pieces. Some of the symptoms that occur when poisoned by this element are abdominal pain, nausea, headache, drowsiness and diarrhea.

In very severe forms, solanine poisoning can be fatal. In the case when a person has eaten a green tomato fruit and his condition has sharply worsened, it is necessary to take any sorbent and urgently consult a doctor.

Tomatin

This substance is also quite toxic, belongs to a number of glycoalkaloids, and is found in green fruits. Its concentration is much less. To get an overdose, you need to eat more than 4 kg of tomatoes, which is beyond the power of any person. In small doses it has a beneficial effect on the body. It has already been proven that this element can accelerate the process of muscle growth in athletes, breaks down fats well, and improves immunity. The medical preparation cortisone is made from tomatine.

Lycopene

This element affects the color of the vegetable itself. It is a powerful antioxidant that protects DNA cells from oncogenic mutations.

Useful for eye diseases such as cataracts. Significantly reduces the likelihood of developing atherosclerosis. Normalizes blood pressure, reduces cholesterol levels in the blood.

Lycopene is not a toxic element, but only in limited quantities. An overdose may cause changes in skin color. In this case, it is recommended to take the sorbent and exclude lycopene from the diet for a while.

Serotonin

The second name of this element is “happiness hormone”. It improves mood, has a beneficial effect on brain activity, and normalizes the transmission of nerve impulses.

Phytoncides

Significantly reduce the likelihood of inflammatory processes in the body. The vitamins and beneficial microelements contained in tomato maintain phytoncides at the correct level.

How to reduce the harm of green tomatoes

It has long been proven that green tomatoes contain much more organic acids than ripe fruits. Eating large amounts of green vegetables can cause an overdose, which will affect the functioning of the pancreas and gallbladder.

For what diseases is it contraindicated to eat green tomato?

There are pathologies in which eating unripe vegetables can cause a number of complications in the body. It is not recommended for people with gout, arthritis and gallstones.

How to reduce harm

Green fruits contain large amounts of nitrates, which prevent the supply of oxygen to the body. As a result, hemoglobin may decrease, liver function may be disrupted, and poisoning may begin.

If you eat more than 5 green tomatoes, it will lead to intoxication, and if you exceed this amount twice, it can cause death.

It is not recommended to eat green tomatoes without heat treatment. To prevent the consumption of unripe crops from causing harm, it is necessary to reduce the amount of nitrates and neutralize solanine. All this can be achieved only by heat treatment or prolonged soaking in very salty water.

Heat treatment

To reduce the concentration of toxic substances, you can blanch green tomatoes. To do this, vegetables should be placed in boiling water for a couple of minutes. You can do it simpler: pour hot water over them several times, which will give a similar result.

Soaking in saline solution

If a person prefers to get rid of nitrates and solanine by soaking, then the saline solution should be changed several times during the procedure. These measures will help reduce the concentration of dangerous elements that do not benefit the body. This way you can reduce the risk of poisoning from green fruits several times.

Contraindications

Green tomatoes can be consumed pickled or salted, but products processed in this way are not suitable for all people.

If a person has problems with the gastrointestinal tract, then this method of preparation can lead to even greater pathologies.

Pregnancy and lactation

It is not recommended to consume green vegetables during pregnancy and breastfeeding. Tomato often causes individual intolerance, which is characterized by rashes on certain parts of the body. Sometimes, excessive consumption of green vegetables can lead to weakness and drowsiness.

Green Tomato Recipes

With proper consumption of green vegetables, you can minimize the harm to the body and at the same time enjoy delicious fruits.

One of the best ways to use unripe vegetables is to preserve them for the winter. Tomatoes can be salted, pickled, made into salads, jam and even caviar. Sometimes they are stewed or simply fried. They go well with other vegetables, and even with fruit when making jam or jam.

For those who are watching their figure, experts recommend consuming tomatoes separately from fish, meat, eggs and bread. It is best to add vegetable oil to them, which will only benefit the body.

Salted tomatoes

To complete this recipe, you need to take whole and strong tomato fruits, put them in a barrel with the addition of herbs. You can use horseradish, garlic, coriander, etc. Next, the vegetables should be poured with non-hot brine and put in a cool place. Salted tomatoes will be ready to eat in a couple of months.

How to prepare brine: you need to take 2 tbsp. l. salt and dilute in 1 liter of water. There is no need to boil the water.

Pickled tomatoes

The strong fruits of the green vegetable should be washed well and 3 cuts should be made (2 on the sides, one at the bottom). Place a clove of garlic into the slits on the sides and a piece of carrot on the bottom. Carefully place the finished tomatoes in a 3-liter jar and pour boiling water over them. Wait 15 minutes and drain all the water. Next you need to prepare the brine.

To do this, you need to take 100 g of salt and 400-450 g of sugar. This is all based on 1 liter of water. Bring the mixture to a boil and pour into each jar. At the end add 1 tbsp. l. vinegar, roll up. Sometimes, for a more varied taste, you can add one bay leaf and peppercorns.

The video presents one of the recipes for making salted green tomatoes.

Pickled green tomatoes

To prepare pickled green tomatoes you will need:

green tomatoes - 3 kg;
carrots - 2 pcs.;
sweet pepper - 2 pcs.;
seasonings: parsley, dill, bay leaf, garlic, peppercorns, horseradish.

Take tomato fruits of the same size and make a cross cut (carefully so that they do not fall apart). Place vegetables pre-chopped in a blender into each cut: peppers, carrots and garlic.

Place the finished tomatoes in a container, season them with herbs and spices, and add hot water. First mix sugar in water - 2 tbsp. l. and salt - 1 tbsp. l. Place the tomatoes under pressure and keep them out of the refrigerator for several days. When foam appears on top, you need to put the container in the refrigerator.

Caviar

To prepare caviar, you need to mince green tomatoes, carrots and sweet peppers. Season the mixture with salt and pepper and leave until the tomato releases its juice. Then put on low heat and simmer for 1-1.5 hours. 20 minutes before readiness, add 100 g of sunflower oil and vinegar to the mixture to taste. After the caviar is cooked, distribute into jars and cover with lids.

Green tomato salad

To prepare a delicious salad you need to take:

tomatoes - 6 kg;
bell pepper - 2 kg;
garlic - 300 g.

How to cook:

The tomatoes are cut into slices and placed in a large saucepan. Following this, a brine is made from 5 liters of liquid and 1 tbsp. salt. Boil water and pour it over the chopped tomatoes. After cooling, the liquid is drained, and garlic and pepper crushed in a blender are added to the tomatoes. At the end, add half a liter of sunflower oil, 1 tbsp. vinegar (9%), 1 tbsp. Sahara. Add salt to taste, let the mixture cook for 15-20 minutes.

Stewed

Prepare vegetables: peppers, carrots, tomatoes, onions and garlic. Cut everything into small slices and put on the fire one by one. First they put the onion, then the garlic, and then everything else. Cook, stirring constantly, over low heat. You don’t need to add water to the dish, since during the stewing process all the vegetables will give enough juice. Before removing from heat, add salt to the mixture, add herbs and seasonings to taste.

Green tomato jam

This recipe is not at all difficult to prepare. It is necessary to cut the tomatoes into slices and put them in the freezer. After freezing, let it thaw. Over time, liquid will begin to release, which must be completely drained. After this, the tomato slices should be crushed in a meat grinder or blender with the addition of lemon. Put 1 kg of sugar there and cook over low heat. Cook the mixture in three stages: after boiling, turn off, and then repeat the procedure 2 more times. Do each cooking for 10-15 minutes, with breaks between them for 1.5 hours.

Conclusion

Unfortunately, not everyone knows about the benefits or disadvantages of eating green tomatoes. In most cases, people leave unripe vegetables to ripen at home. But sometimes eating green tomatoes in small quantities can be beneficial. It is worth knowing that there are many recipes that can turn tasteless and unripe vegetables into a delicacy that everyone will be delighted with.

Potatoes are the favorite food of Russians. It is put in soups, main courses, pies, etc. But those who have studied history remember the “potato” riots. People planted this plant and poisoned it with its fruits. And all because nightshade plants, which include potatoes, contain the poison solanine. Eggplants, tomatoes, and sweet peppers are also classified as nightshade plants. What kind of poison is this, and which potatoes should not be eaten?

Potato fruits, shoots and flowers contain poisonous solanine

What is solanine

About poison

The name of the poison comes from the Latin word Solanum, which translates as “nightshade.” This toxic substance was discovered in plants back in 1820. However, it is still unclear where this poison comes from, its properties, and whether it plays a role in the metabolism of the plant. Solanine is a glycoside or glycoalkaloid. Some researchers are confident that, like other alkaloids, corned beef is needed to protect young plant shoots from animals.

This glycoalkaloid is present in potato shoots and flowers. Scientists have not yet proven that alkaloid plants can live without alkaloids, so it is not worth saying that it will be possible over time to develop potatoes without corned beef, although these properties would be in demand.

Steroids

Potato glycoalkaloid is an aglycone with a steroid structure and a sugar molecule. The glycoalkaloid belongs to the class of steroids. This is a necessary group, including hormones, bile acids, etc. Steroid drugs are used to treat serious diseases (arthritis, osteoporosis, etc.). There are also benefits from solanine. This glycoalkaloid has anti-inflammatory, antiallergic and cardiotonic effects.

Potatoes are the favorite food of Russians

Medicines containing this glycoalkaloid have no side effects. The steroidal glycoalkaloid is used for the synthesis of hormones, and solanine is suitable for these purposes. Therefore, potatoes are both food and a way to obtain medicines necessary for humanity. However, this glycoalkaloid can be dangerous.

Solanine in vegetables

In potatoes

When do potatoes have a lot of solanine? Let's consider what affects the accumulation of poison in a plant.

Low agricultural technology. The amount of solanine in potatoes increases if they were not grown correctly. So, shallowly planted potatoes produce tubers that grow near the surface of the soil. When exposed to the sun, they turn green and acquire a bitter taste. That's why it's so important to hill potatoes. If the plant is planted in sandy soil, the amount of poison in the potato will be increased.
New potatoes. Unripe potatoes also contain a lot of solanine. However, as the plant ages, their number decreases.
For long-term storage. The amount of solanine increases 4 times if the potatoes have been stored for a long time, especially when the potatoes sprout.
In case of mechanical damage. Its quantity increases if the tubers are damaged during harvesting or transportation.
Potato variety. This poison is found more or less in different varieties of potatoes.

Eggplants sometimes taste bitter due to their solanine content.

In eggplants

Eggplants sometimes taste bitter. These properties appear due to their solanine content. If the flesh in eggplants has a brown tint, it is poisonous. There is a lot of this substance in the peel. The poison is present in crumpled, overripe eggplants. To be on the safe side, soak the eggplants in salted water and fry them in oil. Eggplants contain about 0.3% solanine.

In tomatoes

There is this poison in green tomatoes, but just a little bit – 0.004 – 0.008%, so they don’t taste bitter. Therefore, you should not eat green tomatoes. As soon as they ripen and turn white, the poison disappears. Homemade lovers pickle green tomatoes. But they should not worry about their health, since heat treatment destroys the poison.

Poison is found in green tomatoes

Since solanine is a poison, if large doses enter the body, it can lead to death. The properties of the poison will make themselves felt if 200–400 mg of corned beef has been eaten. Symptoms of poisoning will appear if you eat 2–4 kg of potatoes. However, it is impossible to talk about the exact dosage in plants, since the amount of poisons varies. So, if you take green potato tubers, then 100 g of such potatoes can contain up to 500 mg of poison, but if you peel them, the amount of poison will decrease to 100 mg.

Cases of severe green potato poisoning occurred in North Korea in 1952-1953. At that time, the situation in the country was difficult; there was not enough food, so the population did not refuse to eat sprouted tubers or peelings. In 1952, 42% of those who became ill died, and in 1953, 43% of those poisoned died.

Symptoms

In large doses, this poison depresses the central nervous system and damages blood elements and destroys red blood cells. The poison affects the kidneys and skin. A person experiences symptoms such as shortness of breath, vomiting, palpitations, and convulsions. If the poisoning is serious, the patient may lose consciousness for a short time and fall into a coma.

Solanine is dangerous because it tends to accumulate in the human body.

Solanine accumulates in the human body; these properties make it impossible to protect against it. He can eat potatoes or tomatoes that are harmful to him, but not get poisoned. However, later he will develop joint diseases, such as arthritis or arthrosis. This poison forms black bile, which promotes the appearance of cancer cells. Symptoms:

be sick;
no forces;
I have a stomachache;
headache;
bitter in the mouth, burning on the tip of the tongue;
intermittent breathing;
shortness of breath;
arrhythmic pulse;
dilated pupils;
profuse salivation.

If solanine poisoning is chronic, then the signs are as follows: the mucous membrane of the mouth becomes inflamed, the skin itches, drowsiness all the time, and a headache.

Treatment

Rinse the stomach and give a cleansing enema, i.e. traditional treatment for poisoning is required. You should immediately seek help from a doctor. In the hospital, your stomach and intestines will be washed, sorbents, Regidron will be prescribed, and drips with glucose will be placed. Sebastian Kneipp recommends the following treatment: wrap yourself in a wet sheet to remove the poison from the blood. An antidote has not yet been invented.