It’s not just a myth that the green tomato stalk is poisonous. In this article you will find out why you should cut it off and not eat it.
Whether in a salad, in a casserole or simply on its own, the tomato is an indispensable ingredient. In this article you will find out why you should not eat the green tomato stalk.
Solanine in the tomato stalk
The tomato consists of 95 percent water and is therefore very low in calories. It is rich in vitamins A, B1, C and E and contains important minerals such as potassium, magnesium and calcium.
The green tomato stalk contains the toxic substance solanine in the base of the stalk. It is also contained in unripe, still green tomatoes. The riper the tomatoes are, the lower their solanine content, according to the German Green Cross. The toxin tastes bitter and, as the German Green Cross explains, is neither destroyed by heat nor broken down by human digestive enzymes.
Symptoms of poisoning appear from an intake of about 220 milligrams of solanine. Digestive disorders such as gastrointestinal discomfort and breathing problems are symptoms of mild solanine poisoning. Higher doses can cause nausea, vomiting, and hallucinations.
How toxic is the tomato stalk?
However, the tomato stem contains a very small amount of solanine. Even mild poisoning from eating a normal amount of tomatoes is unlikely. Nevertheless, experts recommend cutting off the stem and not eating it.
Not only tomatoes contain the toxin solanine, but also other foods such as raw potatoes or raw eggplant.
However, it is a myth that the tomato stalk is carcinogenic. There is no scientific evidence for this.
