In extreme gardening conditions, housewives often have to invent recipes in which to use green tomatoes... Some even prefer such tomatoes to red, appreciating the unusual taste properties unripe vegetables. Let's figure out whether it is possible to eat green tomatoes without harm to health.

Dangers of raw green tomatoes

In the 18th century, representatives of the nightshade family were called "night shadows". This happened due to the fact that poisons were prepared from them.

As the tomato ripens, the amount of substances poisonous to humans decreases significantly, therefore ripe fruits absolutely safe

If you eat five medium-sized raw green tomatoes, you can get severe poisoning. Its first signs:

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

This is due to the fact that solanine lowers the number of red blood cells in the blood and leads to impaired functioning of the kidneys and heart. In case of poisoning with green tomatoes, you should immediately seek medical attention.

Canning green tomatoes

During heat treatment, solanine and tomato are destroyed, which makes possible use for food various seams with green tomatoes. Pickled, salted and even pickled - these tomatoes are safe for health and have a pleasant taste.

Before canning, it is recommended to soak the tomatoes in salted water for a day (1 tsp of salt for 1 liter of water). This promotes the transfer of dangerous alkaloids from vegetables into the water, and subsequent heat treatment will reduce the likelihood of poisoning to a minimum.

After soaking green tomatoes drain the water they were in, and under no circumstances use it for subsequent preservation

Before canning or salting, I am in mandatory pour vegetables salt water and leave it overnight or even for a day. I take ordinary salt, not iodized, at the rate of 1 teaspoon per liter of water. For peace of mind, I also make cross-shaped cuts on each tomato so that everything harmful substances guaranteed to go into the water.

By following the simple rules for eating green tomatoes, you can feast on your favorite dish without harm to your health. remember, that correct processing unripe vegetable reduces the risk of poisoning to zero.

27.11.2017

Russia is the birthplace of the unripe tomato ... Who and when came up with the idea of ​​using unripe tomatoes? Is it possible to get poisoned by green tomatoes?

What vitamins are rich in green tomatoes?

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

Alpha Carotene preventing cancer.

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

Thiamin or vitamin B1, playing a key role in maintaining the 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 in the production of antibodies. Riboflavin is needed for the normal functioning of the thyroid gland, the regulation of hair and nail growth, and for the health of the skin 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, liver.

Pantothenic acid or vitamin B5, involved in the regulation of the work of nerve cells and intestines, is necessary for the production of acetylcholine, which transmits nervous excitement. 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 that supports our immunity in the cold season, and protects against flu, colds and other infections. Ascorbic acid is involved in all types of metabolism, can increase the action of hormones, regulate cell growth, and promote the speedy regeneration of tissues.

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

Alpha-tocopherol, necessary for normal blood clotting and proper work 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 getting colds 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 to restore the skin and blood clotting.

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

They are saturated potassium, calcium, aluminum, sodium, phosphorus, iron and other macro and microelements. Green tomatoes contain a lot nutrients promoting the health of those involved in metabolic processes our body with you. After heat treatment, most of the useful properties are not lost.

The use of green tomatoes during cooking is also beneficial for the body - the risk is reduced oncological diseases, the general tone of the body rises, the formation of blood clots is prevented. Green tomatoes help with all sorts of inflammatory processes, eliminate muscle atrophy, prevent heart attacks and provide an elevated mood. Unripe vegetables are also recommended for the prevention of cancer.

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

Harmful properties

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

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

That's why raw vegetables it is best consumed in canned form - corned beef is rendered harmless in brine, or you can carry out the washing procedure - how to process tomatoes warm water, after which they will no longer apply great harm... If you are still poisoned, then you should rinse the stomach. weak solution potassium permanganate and activated carbon, be sure to call an ambulance. Do not self-medicate, which will have irreversible consequences.

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

Lycopene- a substance that affects the color of the fruit. At overuse skin discoloration is possible, however, by eliminating unripe vegetables from consumption, you can quickly restore its normal state.

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

• First, green tomatoes should not be consumed if you have kidney problems - swelling or stones may form, especially in the elderly.
• Secondly, pickled and salted tomatoes lead to edema in people with cardiovascular disease.
• Thirdly, we recommend reducing the amount of unripe tomatoes for people who are prone to allergies.
• Fourth, you should not eat green tomatoes with bread, eggs and fish - this leads to bloating and a feeling of heaviness in the stomach.
• Fifth, with an ulcer, pancreatitis or gastritis, it is also worth minimizing the consumption of tomatoes.

Green tomatoes: composition and calorie content, beneficial features, alleged harm and contraindications to the product. Green tomato recipes.

The content of the article:

Green tomatoes are unripe vegetables that belong to the Solanaceae family. Their homeland is South America... There you can still find wild or semi-wild tomatoes. The name itself comes from the Italian word "pomo d" oro ", which means" Golden Apple". But from French it is translated as "apple of love". People love tomatoes not only in Russia, but also in many countries of the world.

Composition and calorie content of green tomatoes

Though green tomatoes in their raw form they are not as tasty as their "red relatives", there is a benefit from their use, and, it should be noted, considerable.

The calorie content of green tomatoes is 23 kcal per 100 grams of product, of which:

• Proteins - 1.2 g;
• Fat - 0.2 g;
• Carbohydrates - 5.1 g;
• Dietary fiber - 1.1 g;
• Water - 93 g;
• Ash - 0.5 g.

Vitamin composition of green tomatoes per 100 g:

• Vitamin A, RE - 32 μg;
• Alpha Carotene - 78 mcg;
• Beta Carotene - 0.346 mg;
• Vitamin B1, thiamine - 0.06 mg;
• Vitamin B2, riboflavin - 0.004 mg;
• Vitamin B4, choline - 8.6 mg;
• Vitamin B5, pantothenic acid - 0.5 mg;
• Vitamin B6, pyridoxine - 0.081 mg;
• Vitamin B9, folate - 9 mcg;
• Vitamin C, ascorbic acid - 23.4 mg;
• Vitamin E, alpha tocopherol, TE - 0.38 mg;
• Vitamin K, phylloquinone - 0.4 μg;
• Vitamin PP, NE - 0.5 mg.

Macronutrients per 100 g:

• Aluminum, Al - 400 μg;
• Boron, B - 200 mcg;
• Potassium, K - 204 mg;
• Calcium, Ca - 13 mg;
• Magnesium, Mg - 10 mg;
• Sodium, Na - 13 mg;
• Phosphorus, Ph - 28 mg.

Microelements per 100 g:

• Iron, Fe - 0.51 mg;
• Manganese, Mn - 0.1 mg;
• Copper, Cu - 90 μg;
• Selenium, Se - 0.4 μg;
• Zinc, Zn - 0.07 mg.

Essential amino acids per 100 g:

• Arginine - 0.029 g;
• Valine - 0.031 g;
• Histidine - 0.018 g;
• Isoleucine - 0.029 g;
• Leucine - 0.044 g;
• Lysine - 0.044 g;
• Methionine - 0.01 g;
• Threonine - 0.03 g;
• Tryptophan - 0.009 g;
• Phenylalanine - 0.031 g.

Replaceable amino acids per 100 g:

• Alanine - 0.034 g;
• Aspartic acid - 0.166 g;
• Glycine - 0.03 g;
• Glutamic acid - 0.442 g;
• Proline - 0.023 g;
• Serine - 0.032 g;
• Tyrosine - 0.021 g;
• Cysteine ​​- 0.016 g.

Of the digestible carbohydrates, 100 grams of the product contains only mono- and disaccharides (sugars) in an amount of 4 g.

Fatty, saturated fatty, monounsaturated and polyunsaturated acids per 100 g:

• Omega-3 fatty acid- 0.003 g;
• Omega-6 fatty acids - 0.078 g;
• Stearic - 0.007 g;
• Palmitic - 0.02 g;
• Palmitoleic - 0.001 g;
• Oleic (omega-9) - 0.029 g;
• Linoleic acid - 0.078 g;
• Linolenic - 0.003 g.

Useful properties of green tomatoes

Green tomatoes contain a large amount of medicinal substances that promote health and are involved in most metabolic processes in the human body. At heat treatment most of them are not lost.

The benefits of green tomatoes and dishes using them:

1. Reduce the risk of cancer... Lycopene, found in green tomatoes, inhibits the formation of cancer cells and DNA alteration.
2. Prevents the occurrence of a heart attack... This is facilitated by the already mentioned beneficial substance lycopene, which normalizes blood pressure and lowers blood cholesterol levels.
3. Helps with inflammation... This is due to the phytoncides found in vegetables.
4. Eliminate muscle atrophy... Green tomatoes contain tomatidine, thanks to which muscle growth occurs.
5. Prevents blood clots... These tomatoes contain many nutrients that help thin the blood.
6. Increase the tone of the body... The vitamins contained in these vegetables help to cope with severe fatigue and also protect against injury.
7. Provide good mood ... Serotonin, found in green tomatoes, normalizes the nervous processes in the brain.
8. Promote weight loss... Many diets for those wishing to lose weight are allowed to eat tomatoes due to their low calorie content. And the chromium found in these vegetables contributes to quick satiety.

It is important to remember! Green tomatoes, like their red "relatives", will be beneficial to our body if consumed with vegetable oil.

Harm and contraindications to the use of green tomatoes

Despite the presence of nutrients, green tomatoes also have contraindications for use. And, of course, they can do harm.

You should not eat raw fruits: green tomatoes contain solanine - this substance is by no means useful. It can cause food poisoning varying degrees severity. Even death is very rare.

So, situations when it is forbidden to eat these vegetables or it is worth using them in limited quantities:

• For allergies... People prone to allergic reactions, it is recommended to reduce the consumption of this vegetable to a minimum.
• Patients with arthritis and gout... Green tomatoes contain substances that can not only exacerbate these diseases, but also lead to disastrous consequences.
• People with cardiovascular disease... It is not advised to use this vegetable salted or pickled. Tomatoes processed in this way can lead to swelling.
• For kidney problems... Again, pickled tomatoes contribute to fluid retention, which will lead to edema, but not of a cardiac nature, but of a renal one. And also this vegetable is the culprit for the formation of stones in the aforementioned organs.

Green tomato recipes

Every year, housewives are faced with the fact that they are left with green unripe tomatoes. Throwing them away, of course, is a pity. But it is not recommended to eat them raw because of the unhealthy solanine. To avoid bad consequences, green tomatoes should be cooked properly.

First, you need to blanch them a couple of times for a few minutes. You can also pour salt water over the tomatoes for 6 hours, changing the brine every 2 hours. Well, and then cook dishes from them. And it should be noted that there are many ways to heat green tomatoes: pickles, pickling, stuffing, and cooking assorted. You can also cook salads with these vegetables.

Green Tomato Recipes:

1. Green Tomatoes Stuffed with Garlic... First you need to properly prepare the tomatoes. So, mine, we make several cuts with a knife and stuff thinly chopped garlic into them. Now we put horseradish leaves, dill and parsley in sterilized jars, and then we put stuffed vegetables... Then we prepare the brine: bring water to a boil (1.5 l) and add 1 glass of sugar, 1 tablespoon of salt (with a slide), 0.5 cups of 9% vinegar. This amount of filling fluid is for one 3 liter can. Pour our tomatoes and sterilize for 10-15 minutes. Roll up, wrap and leave to cool.
2. Green tomatoes in tomato sauce cinnamon... For the preparation, we will prepare cans with a capacity of 1 liter. First, prepare vegetables: green and sweet tomatoes bell pepper... The amount of vegetables depends on how many cans you cook. For filling, we will prepare the following components: tomato juice- 1 l, sugar - 4 tbsp. spoons, salt - 3 teaspoons and cinnamon on the tip of a knife. Put the whole tomatoes and chopped peppers in sterilized jars, then pour in 2 times simple boiling water, and the third time - with boiled filling. Before rolling, you need to put 1 aspirin tablet in each jar. We wrap it up until it cools. Enjoy your meal!
3. Snack "Obzhorka"... Ingredients: green tomatoes - 1 kg, garlic - 5-7 cloves, 1-2 hot peppers, vinegar 9% - 70 ml, 1 tbsp. a spoonful of salt and sugar, parsley. Cut the tomatoes into slices, and the pepper - small pieces, chop the greens finely, crush the garlic with a garlic. Then add all the spices and leave at room temperature for a day, not forgetting to close the dishes with a lid. As soon as the tomatoes let juice in, we put our appetizer in sterilized jars and refrigerate for a week. After 7 days, the dish is ready.
4. Tomatoes "Georgian"... For this recipe, you will need 5 kg of green tomatoes. They must first be left in hot water for half an hour. In addition to tomatoes, take a bunch of parsley, cilantro, celery, dill, as well as 2 Bulgarian and 1 hot peppers, a head of garlic and grind them in a blender. Cut the tomatoes and stuff them with the resulting mixture. Then we put it tightly in jars. Now we are preparing the marinade. 2 tbsp. tablespoons of salt, 1 teaspoon of sugar and the same amount of vinegar, bring another 1 liter of water to a boil. We sterilize the cans for 20 minutes, roll up, wrap until cool.
5. Korean green tomatoes... Any tomatoes are suitable for this recipe: milky green, green and brown. So, 1 kg of my tomatoes, cut into slices. Then 1 red hot peppers wash and cut into small pieces. Press 7 cloves of garlic with a garlic clove. Mix all the ingredients and add 70 ml of 9% vinegar, 1 tbsp. a spoonful of salt and 2 tbsp. tablespoons of sugar. We shift to glass jars, and let them infuse in the refrigerator for a whole day. Korean green tomatoes are ready. Remember, they must be very spicy, because Korean dishes are spicy. Of course, you can reduce the number of components that give this flavor.
6. Salad "Color palette"... Components: green tomatoes - 4 kg, onions - 1 kg, the same amount of carrots and red bell pepper. First you need to wash the vegetables. Now we start cutting: tomatoes - in thin half rings, and onions, carrots and peppers - thin straw... Put the chopped vegetables in an enamel bowl and add 0.5 cups of salt. We insist them in a sealed container in a cool place for 6 hours. Then add 1 glass of sugar there, mix everything and put it in jars. We sterilize it for 15 minutes, and then the already familiar procedure: roll it up, wrap it up, leave it to cool.
7. Green tomato caviar... We wash 4 kg of green tomatoes, 1 kg of onions and carrots, 0.5 kg of bell pepper. Then finely chop all the vegetables, add 0.5 cups of salt and insist in a closed enameled dishes at room temperature overnight. Then add 1 glass of sugar, 5 laurel leaves, pepper and cloves, as well as 300 ml vegetable oil... Cook over low heat for 1 hour, stirring occasionally. We lay out the caviar by the can and roll it up. Eat to your health!
8. Adjika from green tomatoes... Components: green tomatoes - about 2 kg, bell peppers - 0.5 kg, hot pepper- 2 things. And what is adjika without spices? So, we need about 2 tbsp. tablespoons of vinegar, 6 cloves of garlic, 1 tbsp. a spoonful of sunflower oil, salt and seasoning of hops-suneli to taste. This dish is easy to prepare. All the vegetables are washed and chopped, you can use a blender or a meat grinder, and crush the garlic with a garlic. We mix the ingredients, adding seasonings and spices. We cook for an hour. You can use adjika after cooling, or you can roll it into jars for the winter.
9. Green tomato jam... First, wash 1 kg of tomatoes and cut into slices so that each has seeds. Then we prepare the syrup from 2 glasses of water and one and a half kg of sugar. Pour the prepared tomatoes with it and leave to soak for 3 hours. Then we cook the jam for 25 minutes, remove from heat and leave for 2 hours. We repeat the procedure 3 times. About 10 minutes before the end of cooking, add the lemon, ground with the skin. We put it in banks. Our jam is ready. Drink tea and enjoy the unusual taste!
10. Green tomato and corn soup... Cut 1 onion and 1 clove of garlic into small pieces. Then we fry them in sunflower oil until soft. Then we transfer these fried vegetables to a saucepan and add ground cumin (one and a half teaspoons), fresh corn grains (one and a half cups), 4 green tomatoes cut into pieces. Mix everything thoroughly, and let it simmer for 5 minutes. After that, pour in 7 glasses vegetable broth, salt and pepper to taste and cook until tender. Such an unusual soup will be delicious variety for your lunch!
11. Fried green tomatoes... Components: 4 green tomatoes, 2 eggs, 3 tbsp. tablespoons of sunflower oil, 1 glass of cream, 3 tbsp. tablespoons of flour and 4 tbsp. spoons bread crumbs... First, wash the tomatoes and cut into slices 1 cm thick. Then beat the eggs with a mixer. Now we start to fry the tomatoes. Take a slice of tomato, dip it in beaten eggs, bread in breadcrumbs and fry in sunflower oil until golden crust... For unusual taste our dish needs a sauce. The basis for its preparation will be the remaining butter in the pan, to which we add cream and cook, stirring until thick sour cream. Then salt and pepper. You need to serve tomatoes, pouring them with sauce beforehand.

It is important to remember! Green tomatoes do not need to be combined with meat, fish and bread. It is recommended to take a break of 2 hours between these products.

Since green tomatoes are not a separate variety of vegetables, but unripe fruits that are used in different cuisines, then Interesting Facts will also be associated with their red "relatives". Long time thought that these vegetables should not be eaten, moreover, they were considered as poisonous and ornamental plants. The first tomato recipe was written in a recipe book in Spain in 1692.

In Russia, they first learned about this vegetable in the 18th century. At that time, the fruits did not fully ripen, but remained green, so they were grown for decoration of premises and territories. Scientist A. T. Bolotov managed to grow ripe tomatoes.

Interesting facts about eating tomatoes are associated with the name of George Washington. In the 70s of the 18th century, he was the commander of the rebel army during the war of independence. His cook, J. Bailey, an agent of the King of England, was to kill Washington. And believing that tomatoes are poisonous, he served them with meat stew to the commander. The future president ate juicy tomato with pleasure, but the cook, tormented by reproaches of conscience, committed suicide.

Green tomatoes are popular not only on the table, but also in books. It is worth mentioning the novel by Feni Flegg “Fried Green Tomatoes at the Polustanok Cafe”. In this work, the reader is offered two recipes for fried green tomatoes. A film with the same title was shot based on this book.

What to cook from green tomatoes - watch the video:

Green tomatoes are used in many cuisines around the world. They are especially preferred by gourmets because of the unusual taste of this unripe vegetable. Because of their beneficial properties, they are often ingredients various dishes... They are salted and pickled and included in salads. Of course, you can buy green tomatoes on the market, but there is a risk of buying vegetables with nitrates. It is much safer to eat self-grown tomatoes.

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

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

Useful properties of green tomatoes

Tomatoes contain a variety of minerals and minerals that contribute to the excellent vital functions of the body. What are green tomatoes useful for: their regular use in food reduces the likelihood of a heart attack, helps prevent the development of cancer cells. All thanks to the lycopene contained in them. And such a component as serotonin normalizes the nervous processes in the brain, which ensures an excellent mood.

In order not to harm the body by eating 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 minimize the harm of such tomatoes. To do this, subject your tomatoes to heat treatment, i.e. a couple of times for a few minutes you need to blanch them.

Salted or pickled green tomatoes: benefits and harms

Salted or pickled tomatoes, as well as fresh ones, retain high levels 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 it is required to exclude: hypertensive patients, ulcers, and people suffering from kidney disease. Due to the content of oxalic acid in these tomatoes, people suffering from arthritis and gout should also refrain or at least limit themselves in taking this product.

Potatoes are the favorite food of Russians. They put it in soups, prepare a second, pies, etc. But those who have studied history remember the "potato" riots. People planted this plant and poisoned with its fruits. And all because nightshade plants, which include potatoes, contain the poison solanine. Eggplants, tomatoes, and sweet peppers are also ranked among nightshade plants. What is this poison, and which potatoes should not be eaten?

Fruits, shoots and flowers of potatoes contain poisonous solanine

What is Solanine

About poison

The name of the poison comes from the Latin word Solanum, which translates as "nightshade". This poisonous substance was discovered in plants as early as 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 believe that, like other alkaloids, corned beef is needed to protect young plant shoots from animals.

This glycoalkaloid is present in the shoots and flowers of potatoes. Until scientists have proven that alkaloid plants can live without alkaloids, so it goes without saying that it will be possible to breed potatoes without corned beef over time, although these properties would be in demand.

Steroids

A potato glycoalkaloid is a steroid aglycone and a sugar molecule. Glycoalkaloid belongs to the class of steroids. This is a necessary group, including hormones and bile acids, etc. Steroid drugs are used to treat serious diseases (arthritis, osteoporosis, etc.). There is also a benefit from solanine. This glycoalkaloid has anti-inflammatory, anti-allergic and cardiotonic effects.

Potatoes are the favorite food of Russians

Medicines that contain this glycoalkaloid do not have side effects... The steroidal glycoalkaloid is used to synthesize hormones, and solanine is suitable for this purpose. Therefore, potatoes are both food and a way to obtain medicines necessary for mankind. However, this glycoalkaloid can be dangerous.

Solanine in vegetables

In potatoes

When is there a lot of solanine in potatoes? Consider what affects the accumulation of poison in a plant.

• Low agricultural technology. In potatoes, the amount of solanine increases if it is not grown correctly. So, shallow planted potatoes produce tubers that grow near the soil surface. When exposed to the sun, they turn green and taste bitter. Therefore, it is so important to huddle the 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.
• When stored for a long time. The amount of solanine increases by 4 times if the potatoes have been stored for a long time, especially when the potatoes are sprouting.
• In case of mechanical damage. Its amount increases if the tubers are damaged during harvesting or transportation.
• Potato variety. This poison is contained in more or less different varieties potatoes.

Eggplant is sometimes bitter due to its solanine content.

Eggplant

Eggplants sometimes taste bitter. These properties appear due to the content of solanine in them. If the pulp is in eggplant with brown tint, it is poisonous. There is a lot of this substance in the peel. The poison is present in crumpled, overripe eggplants. To keep yourself safe, soak the eggplants in salted water and fry in oil. Eggplant contains about 0.3% solanine.

In tomatoes

There is this poison in green tomatoes, but a little bit - 0, 004 - 0, 008%, so they do not taste bitter. Therefore, green tomatoes are not worth eating. As soon as they mature and turn white, the poison disappears. Lovers of homemade products pickle green tomatoes. But they should not worry about their health, because during heat treatment, the poison is destroyed.

The poison is found in green tomatoes

Since solanine is a poison, if ingested in significant doses, it can lead to death. The properties of the poison will make themselves felt if 200-400 mg of corned beef was eaten. Poisoning symptoms 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 is different. 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 poisoning green potatoes were in North Korea in 1952-1953. Then the country was in a difficult situation, there was not enough food, so the population did not refuse to eat sprouted tubers or cleaning. In 1952, 42% of the sick died, and in 1953, 43% of those who were poisoned died.

Symptoms

V large doses this poison oppresses the central nervous system and damages blood elements, destroys red blood cells. The poison acts on the kidneys and skin. A person develops symptoms such as shortness of breath, vomiting, palpitations, convulsions. If the poisoning is serious, then the patient may briefly lose consciousness, fall into a coma.

Solanin is dangerous because it accumulates in the human body.

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

• be sick;
• tired;
• I have a stomachache;
• headache;
• bitter in the mouth, burns on the tip of the tongue;
• breathing is intermittent;
• shortness of breath;
• arrhythmic pulse;
• dilated pupils;
• profuse salivation.

If solanine poisoning is chronic, then the symptoms 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, that is, 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, as well as droppers with glucose will be placed. Sebastian Kneipp recommends the following treatment: wrap yourself with a wet sheet to release the poison from the blood. An antidote has not yet been invented.