Зеленые Помидоры и ЯД соланин. Польза и Вред Зеленых Томатов

I was asked to compare ripe and green tomatoes, what are their differences, is it worth closing green tomatoes for the winter, or is there nothing useful in them? So, on the screen is a comparative table of vitamins and minerals in 100 grams of ripe and green tomatoes. As we can see, a green tomato is not useless, it contains vitamin C 26%, a little vitamin B5, copper, vitamin K, potassium, beta-carotene and margarine. Everything else is below 5% of the daily norm and there is no point in considering. There are two interesting points. Firstly, in a green tomato, vitamin B5 is 2 times more than in a ripe one. The lack of pantothenic acid in the body leads to violations of metabolism, which are manifested by dermatitis, depigmentation and hair loss, stopping growth, exhaustion, changes in the adrenal and nervous system, as well as violations of coordination of movements, functions of the heart and kidneys, stomach and intestines. The second interesting point is that the amount of vitamin C is almost identical in green and ripe tomatoes. It is this vitamin that gives the tomato an increased value. In 100 grams of tomatoes, vitamin C is about 25 milligrams. This is the same as in red currants, raspberries, Beijing and white cabbage, and this is more than in such berries as blueberries, blackberries, lingonberries. But the price of a tomato is much lower than the listed vegetables and berries. So if you like pickled green tomatoes, why not? A good source of vitamin C. However, there is information that green tomatoes contain the poison of solanine and can be poisoned. This is distorted information and you will find proof of this on the Internet. For example, in Wikipedia, in the data on solanine, it is written as follows. Solanine is not contained in tomatoes, despite the fact that they are also a kind of salivary plants. Tomatoes contain thiamine, which is similar to solanine, but dozens of times less toxic than solanine. Moreover, the concentration of thiamine is in the leaves, not the fruits. To be poisoned, an adult needs to eat half a kilogram of tomato leaves at a time. And then the poisoning is expressed in diarrhea and vomiting. In general, the topic is closed. You can safely close green tomatoes for the winter, pickle them, ferment them, and the like. The only limitation concerns people who are allergic to tomatoes or all salivary plants. But as a rule, such people know about this and do not touch any tomatoes. And what do you think about green tomatoes? Did you eat them or not? Leave a comment.