Why You Should Avoid Green Tomatoes
Nutritionally, tomatoes are a powerhouse. A 100-gram serving of ripe tomatoes offers 2.6mg of sugar, 275mg of potassium, 12mg of calcium, 1.4mg of iron, 0.4mg of carotene, and a good dose of vitamins B1, B2, C, and P, along with other essential vitamins and organic amino acids. Notably, most of these vitamins are heat-stable and aren’t lost during regular cooking.
The vibrant red color of tomatoes comes from their rich carotene content. This compound is converted into vitamin A by the body. A single ripe tomato can provide your body with a good amount of essential vitamins and minerals.
Several studies indicate that tomatoes offer protective benefits against various ailments. They help lower blood pressure, reduce cholesterol levels, prevent atherosclerosis, and decrease the risk of stroke. Additionally, tomatoes aid digestion and can enhance your appetite.
Tomatoes are particularly beneficial for the skin due to their high lycopene content. Lycopene is a potent antioxidant that shields the skin from the sun’s harmful effects. Eating tomatoes and using them topically as face masks are popular beauty treatments among women.
Nutritionists recommend cooking tomatoes to maximize their lycopene benefits. Heating tomatoes increases their nutritional value.
Green Tomatoes: A Potential Health Hazard
However, it’s important to avoid green tomatoes. They contain high levels of alkaloids, which can lead to food poisoning if consumed in significant quantities. Symptoms of tomato poisoning include nausea, vomiting, dizziness, headaches, fatigue, and weakness.
For individuals with normal health, a daily intake of 200 grams of tomatoes is considered safe. Tomatoes are versatile and can be enjoyed raw, tossed into salads, cooked in soups, or blended into smoothies.
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