Green tomatoes: benefits and harms

It is not always possible to get a rich, and most importantly, ripe, crop in the fall. Sometimes, due to unpredictable weather conditions, you have to pick vegetables that are still immature. This is exactly what happens with tomatoes. Throwing an unripe product will not raise a hand, so what can be done with it? Is it suitable for human consumption? How can he help the body? You can find the answer to these and other questions in this article.

Most often, a person eats already ripe tomatoes. Having gathered the unripe vegetables from their summer cottage, sometimes vegetable growers do not know what to do with them. You can collect them in a paper box and wait until they turn red, ripe, or make a lot of winter preparations that are in no way inferior in taste and usefulness to your ripened comrades, who will undoubtedly be liked by the whole family.

Composition and calorie content

Ripe tomatoes, of course, differ in their chemical composition, the number of calories from unripened counterparts, which turn out to be less saturated calories. In 100 g of unripe tomatoes - 23 kcal. This vegetable is most rich in carbohydrate content, but there is a minimal amount of protein in it, and there is practically no fat.

The composition of the unripe fruit is rich in vitamins of groups A and B. There are such macroelements as phosphorus, calcium, magnesium, potassium, sodium. The product is rich in iron, manganese, copper, zinc, selenium and aluminum. It contains amino acids: leucine, alanine, glycine, serine, methionine, cysteine, isoleucine, threonine, proline, phenylalanine, tyrosine, arginine, lysine, tryptophan, histidine, and valine, aspartic and glutamine, fatty omega-3, as well as omega-6 acids. Water occupies most of the composition, but the vegetable is saturated with dietary fiber, as well as ash.

An unripe fruit contains a harmful toxic substance that can adversely affect the general condition of the human body - solanine. In addition to it, in tomato there is also tomato and lycopene.

Solanine, a poisonous glycoalkaloid, protects vegetables from the appearance of moldy fungus before its maturation. Small amounts of solanine have a positive effect on the functioning of blood vessels and the heart. This glycoalkaloid has a diuretic effect, protects the body from viruses, and also has an antispasmodic effect. But when exceeding the allowable dosage, it negatively affects the nervous system, destroys the function of oxygen transfer by red blood cells. You can poison unripe fruits quickly enough by eating 5 or 6 green tomatoes. There is pain in the temples, there is pain and discomfort in the abdomen, diarrhea and nausea begin. In case of poisoning with this substance, there is a high risk of death. Therefore, one should be quite careful when eating unripe fruits.

Another dangerous substance that carries poison, which is part of unripe tomatoes, is tomato. Its content in unripened tomatoes is minimal, since for poisoning the body you need to eat 4-5 kilograms of tomatoes at once. Small doses of tomatoine favorably affect the state of the body due to the fact that it has antioxidant and immunomodulating effects. Also, this substance contributes to the accelerated growth of muscle mass with the use of physical exercises, helps the body break down fats faster. Tomatin is the basis for the cortisone medication.

The color of the fetus depends on a substance such as lycopene.It serves as the strongest antioxidant and protector against mutating cells, inhibits the formation of cancerous inflammations and their effect on DNA, counteracts the development of cataracts, can prevent changes in the lens, and helps reduce the risk of atherosclerosis. This substance stabilizes pressure and lowers cholesterol.

This substance, unlike the previous two, does not have a toxic effect. The only thing that can happen with an overdose is a change in skin color. But this side effect disappears after the product is excluded from the diet.

Serotonin is also found in tomatoes; it is also called the hormone of happiness. This substance enhances the emotional state, exerting a beneficial effect on the working brain, normalizes the transmission of nerve impulses in the human body.

What are the benefits of green tomatoes

Unripe fruits help the body cope with the problems of acid-base balance of the stomach, intestinal diseases, varicose veins. Green slices of tomatoes perfectly help in the fight against varicose nodes. Phytoncides, which are found in vegetables in small quantities, help reduce the foci of inflammation in the body. Useful macro- and microelements, which are part of tomatoes, have an immunomodulating effect completely on the whole body.

Green vegetables help lower blood pressure due to the large amount of potassium in them, support the stable functioning of both the nervous and muscular systems, on which the work of the heart directly depends.

Green tomatoes are an effective way to combat hypertension. Lycopene, which is part of the vegetable, helps lower cholesterol.

Green tomatoes in cosmetology

Weekly use of tomatoes in the form of masks will soften the epidermis, smooth out fine wrinkles, give the face a fresh and rested look. Tomato mask enhances the regenerative processes of cells, restores the general condition of the skin. It penetrates the deeper layers of the epidermis, moisturizing them, evens out complexion, helps to eliminate inflammation and infections on the skin, can cope with acne and acne. A mask of tomatoes narrows the pores on the face, copes with excess pigments, helps whiten freckles and remove black spots, stimulates the body to produce collagen, which affects the elasticity and elasticity of the skin. Before using a tomato mask, it is recommended to conduct a test control to avoid negative consequences.

Harm and contraindications

Unripe tomatoes are better not to use for allergy sufferers, people who have problems with the kidneys, joints and bones, pancreatic diseases, cardiovascular pathologies. They are contraindicated during pregnancy and during breastfeeding.

Including excessive ripening tomatoes in your diet, you can get poisoning due to the high content of solanine. Liver problems can also occur due to the high nitrate content.

Is it possible to eat green tomatoes

Unripe tomatoes can be eaten, after having subjected them to heat treatment. Before eating a fresh vegetable, it must be soaked in advance in salted water for three hours, changing the brine several times, then harmful substances will be safe for the health of the body.

What can be cooked from green tomato: recipes

Green tomatoes are an excellent product for winter preparations: preparing salads, caviar, adjika, lecho, sauces, dressings and much more. They will be no less tasty than with ripe tomatoes.

Salad

To make a salad of unripe vegetables, you need to prepare the following ingredients:

• immature vegetables - 3 kg;
• fresh carrot - 1 kg 200 g;
• onions - half a kilogram;
• Bulgarian pepper - 200 g;
• granulated sugar - 1 cup;
• vegetable oil - 1 cup;
• ground red pepper - 10 g;
• salt - 25 g;
• tomato sauce - 500 g.

Stages of preparation:

1. Cut tomatoes, onions, peppers into cubes, grate carrots as for Korean salad or also finely chop.
2. Place all the workpieces in one large container, mix everything, adding tomato sauce and seasoning with vegetable oil.
3. Place the saucepan on the stove and bring the mixture to a boil.
4. As soon as the mixture boils, salt it and add sugar (and pepper the mass). Cook the salad for about three hours, not forgetting to interfere periodically.
5. As soon as the salad is cooked, immediately roll it into clean sterilized jars or sterilize it in hot water, having previously filled and covered the lids of the container.
6. Roll up the jars, place them on a towel with the lids down until completely cooled.

Soup

In order to make soup from unripe tomatoes, you will need the following ingredients:

• chicken stock - 2 l;
• fresh cabbage - 350 g;
• potatoes - 250 g;
• Bulgarian pepper - 1 pc.;
• green tomatoes - 250 g;
• onions - 1 pc.;
• fresh carrots - 1 pc.;
• butter - 45 g;
• salt, pepper - to taste;
• tomato paste - 10 g;
• parsley for decoration.

Stages of preparation:

1. Dice potatoes, peppers and onions. Cut the tomatoes into small slices. Grate carrots, chop cabbage.
2. Bring the chicken stock to a boil and add potatoes to it.
3. After 6 minutes add fresh cabbage and green vegetables.
4. In a preheated frying pan with the addition of butter, fry the carrots and onions, then add pepper there.
5. Dilute the tomato paste in a small amount of water and add to the vegetables in a pan. Stew vegetables for no more than 5 minutes.
6. Add the contents of the pan to the soup, boil for no more than 3-4 minutes and turn it off. To salt.
7. Garnish with fresh parsley before serving; ground pepper can be added if desired.

Caviar

To prepare caviar, you need to prepare the following components:

• green tomatoes - 8 kg;
• fresh carrot - 1.5 kg;
• onions - 1-1.5 kg;
• refined vegetable oil - 400 g;
• granulated sugar - 200 g;
• salt - 150 g;
• ground black pepper - 15 g.

Stages of preparation:

1. Cut the ripened tomatoes into a small cube or scroll through a meat grinder with wide holes.
2. Grate carrots.
3. Dice the onion and add immediately to the carrots.
4. Place the vegetables in a container with a thick bottom, adding vegetable oil, fry until golden brown onion.
5. Add pepper, salt, tomatoes and sugar, mix everything.
6. Reduce the heat to a minimum and simmer for about 2.5 hours.
7. Arrange the salad in pasteurized jars and put in a warm place until completely cooled.

Adjika

To prepare adjika, you need to prepare the following products:

• unripe tomatoes - 2 kg;
• bitter pepper - 200 g;
• salt - 10 g;
• ground black pepper - 5 g;
• dry adjika - 10 g;
• refined sunflower oil - 80 g;
• table vinegar - 45 g;
• granulated sugar - 80 g;
• seasoning hops-suneli - 5 g;
• fresh parsley.

Stages of preparation:

1. Wash the tomatoes and cut into four parts.
2. Peel the seeds from the seeds, rinse the parsley - all this is passed through a meat grinder.
3. Put the resulting mixture and chopped tomatoes in a pan, put on fire and bring to a boil.
4. After boiling add the remaining ingredients and cook for about 30 minutes. Depending on taste preferences, the number of spices can be changed as you wish.
5. Arrange the finished mixture in pre-sterilized jars, close, cool at normal room temperature.

Lecho

For cooking, you need the following ingredients:

• green tomatoes - 1 kg;
• ripe tomatoes - 700 g;
• red bell pepper - 300 g;
• onions - 350 g;
• tomato paste - 20 g;
• refined sunflower oil - 100 ml .;
• granulated sugar - 40 g;
• salt - 10 g;
• ground black pepper - 5 g;
• table vinegar - 50 ml.

Stages of preparation:

1. Wash all vegetables. Sort for unsuitable and spoiled before cooking.
2. Cut green tomatoes into quarters and add plenty of salt to get rid of the harmful substance - solanine. Leave the tomatoes in this form for several hours.
3. Peel the onion and immediately cut into thin half rings, pepper - in large cubes.
4. Pass red tomatoes through a meat grinder or beat in a blender until puree.
5. Place the resulting tomato puree in a pan, add salt, pepper and bring to a boil, boiling for about 5-6 minutes.
6. Drain the juice from the green tomatoes, rinse is not necessary, immediately add to the hot sauce on the stove.
7. Reduce heat and simmer for one hour, stirring occasionally.
8. After that add pepper and onion to the mixture, boil for about 20 minutes.
9. It is worth checking for taste and adding salt and sugar if necessary. At the final stage of cooking, pour in table vinegar and boil again.
10. Arrange in clean, sterilized jars and roll up. Put to cool down the covers, covering with a warm blanket.

Sauce

To prepare the sauce you need such products:

• tomatoes - 1 kg;
• hot green pepper - 1 pc.;
• 1 medium garlic;
• granulated sugar - 1 cup;
• ground ginger - 5 g;
• salt - 5 g;
• juice of one lemon.

Stages of preparation:

1. Rinse unripe fruits, remove stalks. Put the vegetables in a colander and scald with boiling water. Put them in hot water for a few minutes. This will help get rid of the harmful toxic solanine, which is found in large quantities in green tomatoes.
2. Cut the tomatoes into small pieces. Place them in a pan with a thick bottom, add sugar and leave for several hours.
3. Put the pan on the fire and gradually bring to a boil.
4. Chop the garlic and pepper into small pieces. It is important to peel all seeds from pepper. After 20 minutes from the moment of boiling tomatoes add chopped vegetables, as well as lemon juice and a spoonful of dry ground ginger.
5. Remove the container from the heat and allow to cool for about 2-3 hours. Then again boil and hold in this state for another 15 minutes on the stove.
6. Arrange the resulting sauce in sterilized jars, then tightly close the lids and leave to cool, covering with a warm blanket or jacket.

Ketchup

For cooking, you need such components:

• unripe tomatoes - 1 kg 500 g;
• 1 green medium apple;
• green hot pepper - 1 pc. or to taste;
• black pepper and salt, sugar - to taste;
• green onions and parsley leaves - 25 g each;
• a few cloves of fresh garlic;
• vinegar essence - 5 drops.

Stages of preparation:

1. Peel the apple and cut into small pieces.
2. Cut ripened tomatoes into 4 parts and then simply pass through a meat grinder or grind into pulp in a blender.
3. Scroll apple slices in a meat grinder or in a blender until the consistency of mashed potatoes.
4. Place the resulting mixture in a thick-bottomed pan, mix and cook for about half an hour on low heat, removing the resulting foam.
5. Add seasoning. Finely chop the onion, pepper and parsley, mince the garlic through a garlic or grate it. Add pepper and salt with sugar.
6. Mix everything and continue to simmer for about half an hour. To obtain a more pleasant ketchup consistency, it is advisable to pass the mixture through a sieve.
7. Bring the ingredients to a boil and add the essence, mix well.
8. Arrange the finished ketchup in washed and sterilized jars, close tightly and allow to rest, covering with a warm towel.

Jam

For cooking, you will need according to the recipe the following ingredients:

• green tomatoes - 1 kg;
• medium orange;
• granulated sugar - 250 g.

Stages of preparation:

1. Rinse green vegetables, peel the stalks and soak for several hours in cold water.
2. After that, cut into 4 parts, put in a large pan with a thick bottom, add sugar and cook on a fire.
3. Peel an orange from its peel, it does not need to be thrown away, it is still useful. Squeeze all the juice out of it.
4. At the final stage of jam preparation, add orange peels, pour the resulting juice and boil for about 5 minutes.
5. Place jam in sterilized clean jars, cover with lids. Give a rest.

Soaked green tomatoes

To prepare soaked green tomatoes, you need to prepare the following products:

• unripe tomatoes - 2 kg;
• fresh garlic - 1 head;
• horseradish root - 3 pcs.;
• leaves of cherry, black currant, raspberry and horseradish - 1 bunch each;
• allspice peas - 12 pcs.;
• salt - 4 tbsp .;
• laurel sheets - 5 pcs.;
• dry mustard - 2 tbsp .;
• hot pepper - 1-2 pods.

Stages of preparation:

1. Prepare everything you need, wash and dry.
2. Take a pot with a thick bottom or other deep container, spread clean leaves at the bottom, put tomatoes on top. Alternate layers until the end of the products.
3. In between the layers, place laurel leaves, cloves of garlic, allspice grains and green pepper pods.
4. Dissolve sugar and salt separately in a small amount of water. Pour the brine into a container with tomatoes, add water so that all the tomatoes are completely in it.
5. Sprinkle mustard powder on top to prevent mold.
6. Keep tomatoes for 14 days at room temperature, then put them in a cool dark place.

The finished product can be consumed one month after preparation.

How to pickle and salt

For cooking, you need such products:

• green tomatoes - 1 kg;
• garlic - 3 cloves;
• refined sunflower oil - 2 tbsp;
• granulated sugar - 3 tbsp .;
• salt - 2-3 tbsp or to taste;
• table 9% vinegar - 200 ml.

Stages of preparation:

1. Wash the tomatoes, cut into slices.
2. Peel and chop the garlic in a garlic press. Add a mixture of vinegar, salt and sugar to the vegetables.
3. To the resulting mass add refined sunflower oil.
4. Cover or wrap tightly with cling film, put in a cool place.
5. Leave to marinate for 2-3 days. After time, pickled tomatoes are ready to eat.

Recipe 2
For cooking in the kitchen you need these components:

• green tomatoes - 10 kg;
• blackcurrant leaves - 10 pcs.;
• bitter green pepper - 2 pcs.;
• parsley - 2-3 bunches;
• green dill - 210 g;
• 70 g of salt per liter of water.

Process:

1. Wash and spread the tomatoes at the bottom of the container, adding all the necessary spices.
2. Sprinkle all with salt.
3. Fill the container with cold water so that it covers the topmost layer of vegetables.

How to store green tomatoes so that they turn red

In order to quickly ripen the tomatoes, you need to put them in a paper bag, put a banana between them, as it secretes a special enzyme that helps speed up the process. You can put tomatoes in a cardboard box or lay a blanket on the floor and cover it with fruits, in a warm room with poor lighting, they quickly ripen. To unripe tomatoes, you can "plant" ripened fruits.

Can animals give green tomatoes

Unprocessed fresh green tomatoes are not recommended for animals due to the high content of toxic solanine. This can be fatal.

How to remove solanine from green tomatoes

In order to get rid of solanine in tomatoes, it is necessary to pour them with salty hot water and let it brew for about half an hour. Repeat the procedure using fresh water. You can just leave the tomatoes in cold water for 3-4 hours.

Interesting facts about tomatoes

1. There are varieties growing above 2 m in height. The lowest tomatoes do not reach 30 cm.
2. The name of the vegetable came from the Italian language, where it is called the golden apple.
3. Choline contained in tomato, perfectly contributes to lowering blood cholesterol.
4. From tomatoes you can make the world famous gazpacho soup.
5. The birthplace of origin is considered to be South America, in a natural environment and now you can find a wild tomato variety.
6. The very first recipe from tomatoes was shared by a chef from Naples, publishing it in a cookbook in 1692.
7. Previously, the vegetable was grown as an exotic ornamental plant, since it was considered impossible to eat this poisonous fruit in food.
8. Tomatoes appeared in Russia only in the 18th century.
9. The largest tomato supplier in the world is China, then India, and then the United States of America.
10. Tomatoes are often used in folk medicine, they perfectly contribute to wound healing, help with burns, as the vegetable pulp contains a natural antibiotic - phytoncide, which prevents the development of infectious processes.
11. In a cool climate, at a temperature of no higher than 10 degrees, the vegetable dies.
12. Favorable conditions contribute to the preservation of seeds up to 9 years.
13. Unripe vegetables can ripen not only on the bush.
14. Some scientists attribute tomatoes to berries.
15. Tomatoes contain a large amount of fiber, various vitamins necessary for the good functioning of the body.
16. In the world there is a monument dedicated to the tomato, it is located in Ukraine.
17. A large tomato grown in Wisconsin weighed almost 3 kg.
18. Red tomatoes contain more nutrients than yellow ones.
19. Green tomatoes are poisonous.

Photo of green tomatoes