The popular fruits from the garden cause one or two people to worry because we keep hearing that tomatoes contain toxins. But when are tomatoes poisonous? Does it just depend on the variety or does it also depend on the level of ripeness?
So that you can enjoy your carefully cultivated tomatoes without any worries in the future, it would be an advantage to know exactly in which cases you should refrain from consuming them and when there is no risk to your health. Can you eat your home-grown garden tomatoes without any problems or are there exceptional cases?
Are tomatoes poisonous? In what cases should you not eat them?
Tomatoes definitely contain toxins, but the amount is not always so high that it poses a health risk. What should you know?
What about the green tomato?
Are green tomatoes poisonous? That depends entirely on whether it is the unripe fruit or a special type of tomato:
Green tomato varieties are harmless
Green tomatoes actually exist as a real variety and you have most likely seen them before. They have the characteristic that they do not turn red, pink or orange as they ripen like the other varieties, but simply remain green. Accordingly, they are no less poisonous than the usual types of tomatoes.
But can you eat unripe tomatoes?
If green tomatoes are edible, is this also true for unripe green tomatoes? No, because the less ripe a tomato is, the greater the amount of the toxin solanine it contains. Only with maturity does this reduce so much that it is no longer harmful to health. True poisoning goes so far that it not only causes headaches, but can also cause nausea and vomiting and even affect the kidneys. Even the nervous system and blood cells can be damaged.
When is the solanine content low enough?
For comparison, the usual solanine values depending on the degree of ripeness:
- If the tomatoes are not only green but also hard, they contain between 9 and 32 mg of solanine per 100 g.
- As long as they are green but already softer, the amounts are between 7 and 13 mg per 100 g.
- Half-ripe tomatoes, which are already orange in color, have significantly lower values, namely 0.1 to 1.8 mg.
- In ripe, red tomatoes, the amounts are so small that they can hardly be detected.
From 25 mg there is a risk of poisoning and 400 mg can even be fatal. Children are particularly at risk.
A notice:The color of the green tomato variety is a little more difficult to determine, but it also has these stages. You can recognize the ripeness there not only by the softness, but also by a yellowish shimmer in the green. The situation with the black tomato is the same as with the red one. In no case is it more poisonous than our classic red tomato.
Pickling green tomatoes does not reduce the content because it is not affected by heat. Just 100 to 150 g of pickled green tomatoes can cause signs of poisoning.
Is the stem of tomatoes poisonous?
The only thing that is still poisonous in tomatoes when they are ripe are the green parts of the plant and this also includes the stalk or stem base of the picked tomato fruits. For this reason, it is always recommended to cut it out before consumption.
Green spots: does the fruit have to be thrown away?
There is also a risk of poisoning if the fruit has green spots. However, you don't have to throw them away straight away. It is enough if you simply cut out the affected area. If the spots are because the tomato is not yet fully ripe, you can let green tomatoes ripen so that they are no longer poisonous. To do this, they are wrapped in paper and stored at 18 to 20 degrees for a few days.
Also with potatoesgreen spots poisonous.
Are tomatoes poisonous with brown spots?
- Braunfäule
Does brown rot make tomatoes poisonous? No, not that, but they are no longer edible either. For this reason, it is better to dispose of them in household waste rather than in compost, which could spread the disease. You have on the plant thoughBrown rot detectedHowever, if tomatoes are discovered that are not yet infected, you can eat them without hesitation. Provided, of course, that you allow unripe fruits to ripen.
- Brown spots when spoiling
However, if the brown spots are due to the tomato spoiling, things are different. Depending on the type of fungus, moldy areas that are brown or black in color are poisonous and it is no longer enough to simply cut off the affected toxic area on tomatoes. They are inedible.
- Blossom end rot
Since this problem is caused by a calcium deficiency and not by pathogens, the hard, brown spots are harmless. This disease also does not affect taste, but only affects the outer layer of the skinat the bottom of the fruit. You can simply cut off the affected areas.
Conclusion: Which tomato cannot be eaten? You can safely eat any type of tomato, including the green ones, provided they are really ripe. However, avoid fruits that are diseased by pathogens. Remove those with green spots and the stem from the fruit before eating. You can allow unripe fruits to ripen under the right conditions.
