Is it possible to eat green tomatoes: benefits and harms for the human body in fresh and salted form

It often happens that closer to autumn, green tomatoes remain that have not had time to ripen. During this period they do not turn red, and there are plenty of already ripe tomatoes. You don’t want to throw away the fruits of your labors, and improper consumption of such vegetables can lead to serious poisoning and even death. Let's figure out how to save the harvest and not harm your health, as well as what benefits and harm green tomatoes can bring to the body.

Why are green tomatoes dangerous?

The danger of green tomatoes lies in their composition. They have substances that the human body does not need:

• nitrates;
• solanine;
• organic acids in excess quantities.

In ripe tomatoes, nitrates are found in microdoses or not at all, and unripe fruits contain up to 11 mg of nitrates per 100 g of weight. At increased doses of the substance, the function of the liver to neutralize toxins is disrupted and the ability of oxygen to transport hemoglobin in the body is neutralized.

Tomatoes belong to the nightshade family, all representatives of which are toxic not only to the unripe fruits, but also to the stems and leaves.. Solanine is an incredibly powerful poison. 1-2 kg of unripe vegetables is a guarantee of severe poisoning. In the worst case, complications including death are possible. The thing is that solanine disrupts the functioning of red blood cells, and they cannot perform their function: transporting oxygen in the blood.If a large number of blood cells are damaged, only an urgent blood transfusion will save you.

Signs of solanine poisoning:

• weakness;
• drowsiness;
• headache;
• nausea;
• breathing problems.

When symptoms first appear, you should Call an ambulance immediately.

Organic acids are generally useful, but only in moderation. In green tomatoes their concentration is too high. This is most dangerous for people with gallstone disease.

It can be useful:

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The benefits of vegetables for the body

Despite these dangers, unripe tomatoes contain many vitamins. and minerals that are beneficial to the body.

Vitamins:

• A, alpha and beta carotenes;
• B1-B6, B9;
• C, ascorbic acid;
• K, E, PP.

Micro- and macroelements:

• iron – 0.51 mg;
• copper – 90 mcg;
• manganese – 0.1 mg;
• zinc – 0.07 mg;
• selenium – 0.4 mcg;
• aluminum – 400 mcg;
• boron – 200 mcg;
• potassium – 204 mcg;
• calcium – 13 mg;
• magnesium – 10 mg;
• phosphorus – 28 mg;
• sodium – 13 mg.

Other useful substances and their properties:

1. Lycopene reduces the risk of cancer and helps the heart function.
2. Serotonin helps brain function and improves mood.
3. Quercetin is a kind of antibiotic.
4. Tomatidine develops muscles and prevents their atrophy.

Reference. Green tomatoes increase tone and prevent fatigue.

Even the toxic substance solanine in small doses gives positive effects:

• antifungal;
• antiviral;
• diuretic and antispasmodic;
• painkiller;
• anti-inflammatory;
• strengthens capillaries;
• lowers blood pressure;
• helps with respiratory diseases and liver pathologies.

Contraindications

People with health problems such as::

• diseased kidneys;
• stomach ulcer;
• high blood pressure.

Pregnant and lactating women should limit their consumption, elderly people, young children, as well as people with joint diseases.

Nutritionists do not recommend simultaneous consumption of green tomatoes with eggs, fish, bread and meat.

When properly prepared, green tomatoes can be eaten by all healthy people.. Only those who have serious health problems will have to limit themselves to this.

How to “neutralize” solanine

To avoid poisoning when eating green tomatoes, under no circumstances should you eat them raw. Only after heat treatment does the amount of solanine decrease and the tomatoes become ready for consumption.

There are two ways to get rid of harmful substances:

1. Blanch for a few minutes or plunge into boiling water several times.
2. Soak in saline solution for several hours.

Salted and pickled green tomatoes

Salted and pickled tomatoes, as well as fresh ones, contain a large amount of lycopene, as well as other beneficial substances: magnesium, iron, phosphorus, iodine, calcium, etc. These tomatoes are very tasty and healthy.

It is not recommended to eat salted and pickled tomatoes for people with hypertension, ulcers and kidney diseases. Since such dishes contain oxalic acid, patients suffering from arthritis and gout should abstain or reduce consumption of this product.

Preparations from other vegetables:

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Cooking methods

There are many ways to harvest and cook tomatoes that have not had time to ripen.: canning, pickling, salting and even frying. Let's look at some of them.

Green tomato salad

Ingredients:

• 3 kg of tomatoes;
• 1 kg bell pepper;
• 1 kg of onion;
• 1 kg carrots;
• 5 pieces. allspice.

For the marinade:

• 300 g sugar;
• 100 g salt;
• 300 ml sunflower oil;
• 100 ml vinegar.

Preparation:

1. Wash the vegetables, chop and place in an enamel pan.
2. Add all the spices.
3. Mix everything and let it brew for about 5 hours.
4. Put on fire, cook for 30 minutes.
5. Place the salad in sterile jars. You can add acetylsalicylic acid - this will help preserve the tomatoes until winter.

Spicy tomatoes stuffed with garlic

Ingredients:

• 3 kg of small tomatoes;
• 1 kg carrots;
• 1 clove of garlic for each tomato.

For the marinade:

• 4 liters of water;
• 3 tbsp. l. salt;
• 1/2 tbsp. l. Sahara;
• 3 pcs. allspice;
• 6 pcs. black pepper;
• 3 pcs. carnations;
• 1/2 cup vinegar.

Preparation:

1. Pre-sterilize the jars.
2. Wash the vegetables. Peel the carrots and garlic.
3. Cut the carrots into 2x2 cm pieces, the garlic into slices.
4. Cut the tomatoes on one side without cutting all the way through.
5. Add carrots and garlic to tomatoes.
6. Place everything in jars and pour boiling water over them. After 15 minutes, pour the water into a clean pan.
7. Mix all marinade ingredients in a saucepan with drained water. Boil.
8. Pour the marinade over the tomatoes and leave for 10 minutes. After this, pour the liquid back into the pan and bring to a boil again.
9. Add vinegar and pour over tomatoes.
10. Roll up the cans.
11. After 7 weeks, the dish can be eaten.

Green tomatoes with horseradish for the winter

Ingredients:

• 1 kg of tomatoes;
• 350 g horseradish;
• 8 cloves of garlic;
• 4 things. chili pepper;
• 1 tbsp. l. salt.

Preparation:

1. Wash all vegetables and chop coarsely.
2. Pass everything through a meat grinder or grind with a blender.
3. Place in sterilized jars and seal.

Conclusion

Despite some scary properties, green tomatoes can be a very healthy and tasty product. The main thing is to prepare them correctly and not get carried away with excessive consumption. Heat treatment will eliminate toxic substances, while leaving healthy ones, and the unusual taste and color of the vegetable will surprise your loved ones.