Green tomatoes are immature and contain the toxic substance Solanum nigrum. When eating, there is bitter taste in the mouth, and after eating, there are poisoning symptoms such as nausea, vomiting, dizziness and salivation. Therefore, cyan tomatoes are not suitable for cooking, and eating them raw is more dangerous. The harder tomatoes are, the more phytohormones are used. It's best not to buy it, or don't eat it immediately after buying it. Leave it for two or three days to continue ripening until it naturally softens, because at this time, unhealthy lycopene has also been released.
Precautions for eating:
First, it is not suitable for raw food, especially for women with deficiency of spleen and stomach and menstrual period. If you just take tomatoes as a fruit to supplement vitamin C, or clear away heat and relieve summer heat in midsummer, it is better to eat them raw.
Second, it is not advisable to eat on an empty stomach. When the stomach is empty, gastric acid secretion increases. Because a chemical contained in tomatoes combines with gastric acid, it is easy to form a water-insoluble block, which often causes abdominal pain, stomach discomfort and flatulence.
Third, immature cyan tomatoes should not be eaten because they contain toxic solanine. Eating immature cyan tomatoes will make you feel bitter and overeating. In severe cases, it will lead to poisoning, dizziness, nausea, general malaise, vomiting and general fatigue, and even life-threatening in severe cases.
Fourth, it is not suitable for long-term high-temperature heating, because lycopene is easy to decompose when exposed to light, heat and oxygen, and loses its health care function. Therefore, long-term high-temperature heating should be avoided when cooking.
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