Nowadays, fresh fruits and vegetables have gradually become the mainstay of our dining tables. We only worry about pesticide and chemical residues in vegetables, but we overlook the natural toxins in the food itself. Many fruits and vegetables contain natural toxic substances, and some special parts of them are most likely to have pesticide residues, leading to frequent cases of food poisoning every year.
I. Such tomatoes contain toxins
Green tomatoes contain tomatine
Tomatoes are rich in lycopene, which has antioxidant, anti-radiation, anti-aging, immunity-enhancing, and prostate cancer-reducing effects. However, it should be noted that green tomatoes are not yet ripe, so they cannot exert the effects of lycopene and have poor nutritional value. Moreover, the tomatine they contain is significantly toxic. If a person ingests a large amount of tomatine in a short time, they may experience symptoms of poisoning. Therefore, it is recommended to choose fresh, red, and naturally ripe tomatoes. Some tomatoes have green stems, which should also be removed before eating.
Stems and leaves contain glycoalkaloids
Although tomatoes are popular in many countries, they are indeed toxic. Although the flesh itself is non-toxic, its stems and leaves are full of a chemical substance called glycoalkaloids. This substance is more abundant in wild tomatoes, but even commercially grown tomatoes contain some of it. This substance can cause gastrointestinal disorders and anxiety and tension. Stems and leaves can be used as cooking seasonings, but they must be removed before consumption. The effect of this chemical is so great that it is often used as an insecticide.
Tomato and Egg
II. Eating tomatoes on an empty stomach can easily lead to stones
Tomatoes contain a considerable amount of tannic acid and pectin. When consumed on an empty stomach, they form hard lumps of varying sizes under the action of gastric acid. If these lumps cannot pass through the pylorus to the small intestine, they will remain in the stomach and form stomach stones. Small stomach stones are initially the size of an apricot pit and will grow larger over time. If the stomach stones cannot be naturally expelled, they can cause intestinal obstruction, leading to symptoms such as severe upper abdominal pain, vomiting, and even vomiting blood. In addition, since most of the tannic acid in tomatoes is concentrated in the skin, and it is impossible to remove all of the tannic acid during the de-astringency process of tomatoes, eating them with the skin on is more likely to form stones. The speed of stomach stone formation is related to factors such as the amount of tomatoes eaten, gastric acid secretion, and gastric motility. Therefore, compared with those who occasionally eat a little, those who often eat raw tomatoes with the skin on and often eat on an empty stomach have a much higher chance of developing stomach stones.
The best way to stir-fried tomatoes with eggs
Stir-fried tomatoes with eggs is one of the most popular home-cooked dishes among the people, but there is a science to making this dish both nutritious and delicious. Today, I will teach you the secret to making this dish well—add some tomato paste.
Tomato paste is a sauce made by blending tomato flesh, without adding other additives and preservatives, retaining the nutritional components of tomatoes such as vitamin C, potassium, and dietary fiber. The specific method is to pour the beaten egg mixture into hot oil, take it out immediately when it is set, then add a small amount of oil to stir-fry the tomato blocks, and when they are slightly soft, add the eggs and mix evenly. At this point, add two spoonfuls of tomato paste and mix well, and finally season with salt.
After adding tomato paste, the color of the entire dish becomes more vibrant, the taste is more sour and fragrant, and the nutritional value is also richer.
Tomato eggs