Can you eat green tomatoes raw?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing. She writes and reviews content on these topics.
Dr Cinu Varghese’s Highlights;
PhD in food engineering focusing on product development for adolescent health and nutrition from the Indian Institute of Technology Kharagpur, India.
Master’s degree in Agriculture processing and food engineering from Orissa University of Agriculture and Technology, India. Bachelors in Agriculture Engineering from Kerala Agriculture University, India.
Visiting Doctoral scholar at the University of Alberta, Canada through the Shastri Indo-Canadian Institute Fellowship (2018-2019).
“Integration of food science, health, and nutrition knowledge is crucial for promoting individual well-being and sustainability in the food industry, leading to healthier food choices that nourish both people and the environment” – Dr Cinu Varghese
Professional Experience
Dr Cinu Varghese worked as a food scientist and designed and executed experiments to improve product quality, nutrition, flavour, texture, shelf-life, and nutritional value, taking into consideration consumer preferences, regulatory requirements, and cost-effectiveness.
As a Guest faculty lecturer at Kerala University of Fisheries and Ocean Studies, Dr Cinu designed and delivered lectures in food science and nutrition, which include topics such as fundamentals of food processing, food nutrition, and food safety to graduate students.
Dr Cinu collaborated with the University of Alberta, Edmonton, Canada, as a Shastri Indo-Canadian Institute awardee and evaluate and characterize the 3D-printed cookies developed for undernourished adolescents.
Dr Cinu has presented her research work at several international conferences focusing on food science and nutrition like IFT, EFFoST, and IUFOST.
Research articles and book chapters by Dr Cinu have appeared in high-impact, specialized journals in her field, and she is expanding her knowledge domain through new collaborations with scientists.
Education
2022- PhD in Food Engineering, Indian Institute of Technology Kharagpur, India
2017- M.tech in Processing and Food Engineering, Orissa University of Agriculture and Technology, India
2015- B.tech in Agricultural Engineering, Kerala Agricultural University, India
The main publications of Dr Cinu Varghese are:
Research articles
Varghese C., Srivastav P.P., Roopesh M.S (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life. Future Foods; 6(100154); https://doi.org/10.1016/j.fufo.2022.100154
Varghese C., Srivastav P.P. (2022) Formulation and sensory characterization of high energy nutritious cookies for undernourished adolescents. Innovative food science and emerging technologies, 75, 102904, https://doi.org/10.1016/j.ifset.2021.102904
Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese (2021) Advanced techniques in edible oil authentication: A systematic review and critical analysis, Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2021.1956424
Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. (2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods.;9(7): https://doi.org/10.3390/foods9070907
Joy Augustine K, Sudheer K. P, Athira A.S., Cinu V, Haritha M., Rana Salva N. Development and performance evaluation of a motorised rotary banana slicer, 27th Kerala Science congress Alappuzha, 27-29 January 2015: https://ws.kscste.kerala.gov.in/site/publications/Final%20Proceedings%2027th%20KSC.pdf
Book chapters
Varghese C., Srivastav P.P., Roopesh M.S., Sudhakar A.(2022). 3-D Food Printing: Concepts, applications, and Prospects. Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group,USA.
Varghese C., Harsha V., Claudia K.L., Steaphen A. N.(2022). High-Pressure Processing of Foods; An Overview, Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Sudhakar A., Varghese C., Choudhary K., Chakraborty S. K.(2021). Extrusion technology: types, working and different food products. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Conferences/Presentations
Varghese C., Khan M.K., Srivastav P.P. Mathematical modelling of thin layer drying kinetics of moringa leaves.19th IUFoST World Congress of Food Science and Technology held at Mumbai, 23rd – 27th October 2018, Poster Presentation
Varghese C., Srivastav P.P. Development of high-density nutrient-dense food bar for undernourished adolescent girls. IFT conference Meeting held at New Orleans, Louisiana, USA, 2nd– 6th June 2019, Poster presentation
Varghese C., Srivastav P.P., Roopesh M.S. Development and storage of developed high energy, nutrient-dense cookies for undernourished adolescents. 34th EFFoST International Conference held as an online event, 20th-22nd November 2020, Poster presentation
International Conference on Organic Farming for Sustainable Agriculture as an Oral Presenter held at Orissa University of Agriculture and Technology, Bhubaneswar 2020
You can view some of Dr Cinu’s work here:
Linkedin: https://www.linkedin.com/in/cinu-varghese/
ResearchGate: https://www.researchgate.net/profile/Cinu-Varghese
ORCID: https://orcid.org/0000-0002-0119-3735
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this short article, we will answer the question, “Can you eat green tomatoes raw?” with an in-depth analysis of green tomatoes, the nutritional composition of green tomatoes, the health benefits and risks of eating green tomatoes, the benefits of cooking, and some dishes of green tomatoes.
Can you eat green tomatoes raw?
Yes, you can eat green tomatoes raw but moderately. Green tomatoes are safe to consume, whether raw or cooked. While green tomatoes are not harmful, they do contain solanine, which can cause stomach pain in certain people if taken in high quantities.
As a precaution, you can eat green tomatoes in moderate amounts or cook them thoroughly before eating them. In addition, cooking improves texture and flavor, increases nutritional availability, and ensures safety.
What is the nutritional composition of raw green tomatoes?
The following table shows the nutritional composition of 100 g of raw green tomatoes (5):
| Energy (Kcal) | 22 |
| Moisture (g) | 93.2 |
| Protein (g) | 1.1 |
| Fat (g) | 0.3 |
| Carbohydrate (g) | 3.2 |
| Dietary Fiber (g) | 1.6 |
| Vitamin B1 (mg) | 0.08 |
| Vitamin B2 (mg) | 0.05 |
| Vitamin B3 (mg) | 0.46 |
| Vitamin C (mg) | 16.41 |
| Calcium (mg) | 8.49 |
| Iron (mg) | 0.42 |
| Magnesium (mg) | 13.57 |
| Manganese (mg) | 0.12 |
| Phosphorus (mg) | 22.50 |
| Potassium (mg) | 225 |
| Sodium (mg) | 13.11 |
| Zinc (mg) | 0.16 |
What are the health benefits of eating raw green tomatoes?
Raw green tomatoes have various health advantages. For instance, it helps boost immunity, decrease free radicals, encourages healthy skin, promotes healing, and prevent heart diseases.
Reduce the damage caused by free radicals
Green tomatoes are rich in vitamin A and flavonoids, which act in combination to overcome the damage caused by free radicals. Free radicals are formed when we are exposed to radiation from automated devices or ultraviolet rays of the sun.
Consuming limited quantities of green tomatoes helps control and reduce the number of free radicals in the body(1).
Promote immunity
Vitamin A, B6, and vitamin C in green tomatoes help to promote immunity and strengthen the antibodies that fight against harmful substances in the body(2).
Promote healing
The flavonoids present in green tomatoes have anti-bacterial and anti-inflammatory characteristics that help to promote the healing process(3).
Maintain skin health
Green tomatoes also comprise potassium, which acts in combination with vitamins A and C to manage the skin’s flexibility(4). These nutrients are important for improving skin color.
Lower the risk of heart disease
The dietary fiber present in green tomatoes helps in lowering the risk of heart disease. Some of it is soluble, which lowers cholesterol levels and thus the risk of heart problems(3).
What are the risks of eating raw green tomatoes?
The risk of eating green tomatoes is related to the amount of consumption. In plants, thousands of active substances serve as defense mechanisms (6).
Tomatoes, which also consist of a significant amount of solanine and some atropine, contain the richest amount of less toxic alkaloids known as tomatine. Solanine is the more dangerous of the two compounds found in small concentrations in green tomatoes.
Cooking has no effect on solanine in green potatoes, where it also occurs, and cooking makes it more bioavailable (causes more of it to be absorbed by your body). So, we shouldn’t assume that cooking a green tomato reduces its toxicity(7).
In order to cause serious poisoning from the highest concentration of alkaloid, you would need to consume 22.05 ounces of unripe tomatoes raw. The bitter taste of solanine makes it highly unlikely that you could accidentally ingest such a large amount (6).
However, the concentration of toxic alkaloids is considerably low in mature tomatoes. So, they can be consumed without any worry, either cooked or raw, but the key is to consume them in moderate amounts.
Consumers who are pregnant or immunocompromised are at an increased risk of bacterial, viral, or protozoan illness. It is recommended to wash the green tomatoes in running water before consuming them to avoid the risk of contamination by different pathogenic microorganisms (11).
What are the benefits of cooking green tomatoes?
The following are some potential benefits of cooking green tomatoes (3,8,9):
Enhances flavor
Cooking green tomatoes can bring out their natural flavors, making them more enjoyable to eat.
Softens texture
Green tomatoes can be tough and unpleasant to eat when raw, but cooking can soften their texture and make them easier to chew and digest.
Increases nutrient availability
Cooking green tomatoes can increase the availability of certain nutrients, such as lycopene, which is a powerful antioxidant that can help protect against certain types of cancer(8).
Removes bitterness
Cooking can help remove some of the bitterness from green tomatoes, making them more palatable.
Safety
It is important to wash them thoroughly before cooking and to ensure they are cooked to a safe temperature. To reduce the risk of foodborne illness, green tomatoes should be cooked to an internal temperature of at least 165°F (74°C) (9).
How to keep green tomatoes longer?
Following are different ways to keep green tomatoes longer(10):
- Harvest at the right time: Pick green tomatoes when they are fully grown but before the first frost to ensure they last longer. The ideal time is when the tomato has reached maturity and has begun to change color.
- Handle with care: Handle the green tomatoes with care to avoid bruising, cuts, or other damage that can hasten the ripening process and cause them to spoil sooner.
- Store in a cool and dry place: Green tomatoes should be stored in a cool, dry place, such as a pantry or root cellar, where the temperature ranges from 55 to 70 degrees Fahrenheit (13 to 21 degrees Celsius), and humidity is low.
- Wrap individually: Wrap the green tomatoes individually in newspaper or paper towels to prevent them from touching each other, which can cause them to rot or spoil faster.
What are the ways to enjoy green tomatoes?
The following are just a handful of the various ways to eat green tomatoes. They can be grilled, roasted, or baked, and they can be used in a variety of dishes (12).
- Fried green tomatoes
- Pickled green tomatoes
- Green tomato relish
- Green tomato salsa
- Green tomato ketchup
- Green tomato curry
- Green tomato chili
- Green tomato parmesan bakes
- Green tomato chutney
- Green tomato sauce
Conclusion
In this short article, we have answered the question, “Can you eat green tomatoes raw?” with an in-depth analysis of green tomatoes, the nutritional composition of green tomatoes, the health benefits and risks of eating green tomatoes, benefits of cooking and as well as some dishes of green tomatoes.
References
- Jaiswal AK. Nutritional composition and antioxidant properties of fruits and vegetables. Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. 2020.
- Guerrero-Romero F, Simental-Mendía LE, Guerra Rosas MI, Sayago-Monreal VI, Morales Castro J, Gamboa-Gómez CI. Hypoglycemic and antioxidant effects of green tomato (Physalis ixocarpa Brot.) calyxes’ extracts. J Food Biochem. 2021;45(4).
- Tanambell H, Quek SY, Bishop KS. Screening of in vitro health benefits of tangerine tomatoes. Antioxidants. 2019;8(7).
- Nirmala FS, Lee H, Kim JS, Ha T, Jung CH, Ahn J. Green tomato extract prevents bone loss in ovariectomized rats, a model of osteoporosis. Nutrients. 2020;12(10).
- Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 2017.
- Ngo TH, Park J, Jo YD, Jin CH, Jung CH, Nam B, et al. Content of Two Major Steroidal Glycoalkaloids in Tomato (Solanum lycopersicum cv. Micro-Tom) Mutant Lines at Different Ripening Stages. Plants. 2022;11(21).
- Takagi K, Toyoda M, Saito Y, Fujiyama Y. Effect of Cooking on the Contents of a-Chaconine and α-Solanine in Potatoes. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 1990;31(1).
- Mirahmadi M, Azimi-Hashemi S, Saburi E, Kamali H, Pishbin M, Hadizadeh F. Potential inhibitory effect of lycopene on prostate cancer. Vol. 129, Biomedicine and Pharmacotherapy. 2020.
- O. A, O. O, j. J. M, a. S. P, y s, g. C. O. Analysis of spoilage and storage of fresh tomato in plateau state Nigeria. Food & agribusiness management. 2022;3(2).
- European Commission. Risk Profile on the Microbiological Contamination of Fruits and Vegetables Eaten Raw. Report of the Scientific Committee on Food. 2002;(April)
