This is because parts of the tomato plant such as green fruit, leaves, and stems contain substances that can be harmful to health if eaten in large amounts or for a long time. One of them is solanine.
Solanine is a natural substance that protects plants from pests and is potentially toxic to humans when consumed in high levels. According to research by the World Health Organization, solanine can cause poisoning symptoms such as nausea, vomiting, diarrhea, abdominal pain; in severe cases, it can lead to neurological and respiratory disorders. Studies have also shown that the amount of solanine in green tomatoes can range from 15 to 30 mg/kg - enough to cause poisoning if eaten in large amounts in a short period of time.
Consuming foods containing solanine, such as green tomatoes, can lead to serious health problems if not prepared properly. The amount of solanine in tomatoes decreases significantly as the fruit ripens, and cooking methods such as cooking also help to remove much of the toxin. Symptoms of solanine poisoning can occur quickly after eating foods containing this substance. The severity of poisoning depends on the amount of food and its ripeness.
In addition, studies by the US National Institutes of Health also show that although ripe tomatoes are a rich source of vitamin C and lycopene, consuming green tomatoes can cause side effects for people with sensitive digestive systems or diseases related to the liver and kidneys.
