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

It often happens that green tomatoes that have not yet ripened remain closer to autumn. During this period, they do not turn red, and there are plenty of ripe tomatoes. I don't want to throw away the fruits of my labors, and misuse of such vegetables can lead to serious poisoning and even death. Let's figure out how to save the harvested crop and not harm your health, as well as what benefits and harm green tomatoes can bring to the body.

Why green tomatoes are dangerous

The danger of green tomatoes lies in their composition. They have substances that are not needed by the human body:

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

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

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

Signs of solanine poisoning:

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

When symptoms first appear, call an ambulance immediately.

Organic acids are generally beneficial, 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 a vegetable for the body

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

Vitamins:

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

Micro and macro elements:

• 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 beneficial substances and their properties:

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

Reference.Green tomatoes tone up and prevent fatigue.

Even the poisonous substance solanine in small doses has positive effects:

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

Contraindications

Unripe tomatoes should not be eaten by people with health problems such as:

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

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

Nutritionists do not recommend the simultaneous use 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

In order not to get poisoned when eating green tomatoes, in no case should they be eaten raw. Only after heat treatment does the amount of solanine decrease and the tomatoes become ready-to-eat.

There are two ways to get rid of a harmful substance.:

1. Blanching for a few minutes or immersion in boiling water several times.
2. Soak in saline for several hours.

Salted and pickled green tomatoes

In salted and pickled tomatoes, as in fresh ones, a large amount of lycopene remains, as well as other useful 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 with arthritis and gout should refrain from or reduce the use of this product.

Preparations from other vegetables:

How to freeze peppers for the winter for stuffing

Top 10 best ways to make pickled zucchini

Cooking methods

There are many ways to harvest and prepare unripe tomatoes.: canning, pickling, salting and even frying. Let's consider some of them.

Green tomato salad

Ingredients:

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

For the marinade:

• 300 g sugar;
• 100 g of salt;
• 300 ml of 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. Arrange the salad in sterile jars. Acetylsalicylic acid can be added to help preserve the tomatoes until winter.

Spicy tomatoes stuffed with garlic

Ingredients:

• 3 kg of small tomatoes;
• 1 kg of carrots;
• 1 clove of garlic in 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 banks.
2. Wash the vegetables. Peel the carrots and garlic.
3. Cut the carrots into 2 × 2 cm pieces, the garlic into slices.
4. Cut the tomatoes on one side without cutting right through.
5. Put carrots and garlic in tomatoes.
6. Put everything in jars, pour boiling water. After 15 minutes, pour the water into a clean saucepan.
7. Combine all marinade ingredients in a saucepan with drained water. Boil.
8. Pour the marinade over the tomatoes and leave for 10 minutes. Then pour the liquid back into the pot and bring to a boil again.
9. Add vinegar and pour over tomatoes.
10. Roll up the banks.
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 peppers;
• 1 tbsp. l. salt.

Preparation:

1. Rinse all vegetables, chop coarsely.
2. Pass everything through a meat grinder or grind with a blender.
3. Arrange in sterilized jars, roll up.

Conclusion

Despite some frightening properties, green tomatoes can be very healthy and delicious. The main thing is to cook them correctly and not get carried away with excessive use. Heat treatment will exclude toxic substances, while leaving healthy, and the unusual taste and color of the vegetable will surprise your loved ones.