Is the green of tomatoes toxic? So you should cut it away

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Many consider the green base of tomatoes to be poisonous and therefore remove it during preparation. Does that really make sense or is it a fallacy?

The snip is in front of the tomato salad. If you always remove the stalk of the tomatoes, you will surely assume that it is poisonous. But does that actually protect health or do we annoy ourselves unnecessarily?

“Basically, it is correct [die Empfehlung], “says Antje Gahl from the German Nutrition Society Stern.de, The green areas contain unripe tomatoes solanine, Nightshade plants such as tomatoes but also potatoes produce this toxic bitter substance to protect themselves from diseases such as fungal attack or pests.

The amount of solanine is crucial

Fortunately, solanine is in ripe tomatoes contained only in very small quantities, So if you have eaten the green spots, you don’t have to put your will straight.

“However, it is advisable to cut out the green approach and the spots during processing,” recommends Gahl. Too much solanine can be toxic and Headache, diarrhea, vomiting and cramps cause. “From about 25 milligrams of solanine, these symptoms can show up,” says Gahl. “From a dose of 400 milligrams, the natural poison can be fatal.”

Read more: Why are some eggs more difficult to peel?

So many green tomatoes are poisonous

Before you panic about how many tomatoes with green spots you had in your salad yesterday, you should know that this dose is very difficult to achieve.

Let’s do the math: A ripe, red tomato has about 1 milligram of solanine per 100 grams. So you would have to eat at least 30 medium-sized tomatoes, each weighing around 80 grams, to reach the critical amount of 25 milligrams of solanine at all. Green tomatoes, on the other hand, are another house number. One or two medium-sized specimens are sufficient here, since they contain up to 30 mg solanine per 100 g.

Incidentally, solanine is not destroyed by cooking, since it heat-resistant is. So if you conjure up your famous tomato sauce again, you should better remove the green. The same applies to potatoes: green spots and germs should be removed generously.

You might also be interested in: Therefore, you should never throw away banana peels.

Potato peels are so versatile

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