Green tomatoes
When buying, many people think that choosing hard, green tomatoes will make them last longer. However, when you see green tomatoes, you should not buy and eat them. Because green tomatoes contain a large amount of alkaloids, which decrease and disappear as the tomatoes ripen. Eating green tomatoes can easily cause food poisoning.
The symptoms of green tomato poisoning include nausea, vomiting, excessive salivation, weakness, fatigue, and other symptoms… even threatening life.
Pickled green cabbage
Pickled cabbage is a favorite dish of many people. When you see pickled cabbage that has been kept for 1 or 2 days, some people take it out to eat while the cabbage is still green. In addition to the unappealing taste, pickled green cabbage carries the risk of harm to health.
Because when it is still green, pickled cabbage is prone to contain a lot of nitrosamines which can cause cancer. Only eat the cabbage when it has turned a fresh yellow color, is sour, crisp, and has a fragrant smell.
Green potatoes
The color change to green in potatoes is a completely natural process but it also warns of the harmful compound solanine. A person weighing 50kg who eats 100g of potatoes with solanine can be poisoned.
However, the severity of poisoning depends on the concentration of solanine in the high or low tuber, or whether the person eating it is a child, short, etc.
The symptoms of solanine poisoning include nausea, vomiting, diarrhea, sweating, headaches, and stomach pain. Mild symptoms can disappear after about 24 hours. In severe cases, a person poisoned with potatoes can experience paralysis, convulsions, difficulty breathing, unconsciousness, and even death.
Overly green vegetables
Prof. Dr. Tran Khac Thi (Vice Institute of Research and Development of Agricultural and Forestry Technologies – Western University – Western University) said: In overly green vegetables, there is nitrate (NO3), which is fertilizer. When this substance enters the body at normal levels, it is not toxic. However, if the content exceeds the permissible standard, it becomes extremely dangerous.
That is why countries that import vegetables always have to check NO3 before other ingredients. If there is too much, they will immediately return it. NO3 does not cause acute poisoning like pesticides but it quietly destroys the digestive system. In the past 10 years, there have been many cases of digestive system disorders, mainly due to NO3 coming from drinking water and green vegetables.
NO3 reacts with amines to form a cancer-causing compound called nitrosamines. Investigation data from the Hanoi Science and Technology Department in 2003-2004 at many inner-city markets showed that the residual amount of NO3 in cabbage, carrots, and onions exceeded the limit.
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