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发表于 2012-10-25 09:19:57
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语婷 发表于 2012-10-25 02:08 AM 
这种绿西红柿好像品种就是绿色的，成熟以后还是绿色的。
另一种是黄绿相间的西红柿。师姐买了好几个品种 ...
美国人的确是吃青西红柿的，但青西红柿好象也的确有毒，一次吃少量的可能问题不大，但如果一次吃得比较多可能就会出问题。
刚刚溜了一下英国狗，看到不少条目都说青西红柿可以吃，提到青西红柿有毒的却不多，但也有，比如这一条：
Tomatoes and Health
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Although green tomatoes are wonderful when cooked or pickled, they should be avoided in large amounts when raw. Green tomatoes contain large amounts of tomatine, a toxin in the same alkaloid family as solanine which may be found in green potatoes, another member of the nightshade family.
http://homecooking.about.com/od/ ... /a/tomatohealth.htm
不过，也有几个条目说到tomatine毒性并不大，而且其实对健康有利，有预防癌症，降低胆固醇等等功效，比如《纽约时报》上的这篇文章：
Accused, Yes, but Probably Not a Killer
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There are significant quantities of tomatine in green tomato fruits, which people have long eaten fried and pickled. And tomatine appears to be a relatively benign alkaloid.
In 2000, Dr. Friedman and colleagues reported that when lab animals ingest tomatine, essentially all of it passes through the animal unabsorbed. The alkaloid apparently binds to cholesterol in the digestive system, and the combination is excreted — ridding the body of both alkaloid and cholesterol. The researchers found that both tomatine-rich green tomatoes and purified tomatine lowered the levels of undesirable LDL cholesterol in animals.
Dr. Friedman has also found that an extract of green tomato lowers the incidence of cancer in animals, and last month he reported that both this extract and purified tomatine inhibit the growth of various human cancer cells. Other studies have found that purified tomatine seems to stimulate the immune system in desirable ways.
http://www.nytimes.com/2009/07/2 ... html?pagewanted=all
我现在是彻底糊涂了。我很久以前在哪里读到过青西红柿和发芽或发青的土豆含有同样的毒素后就再没吃过发青的西红柿（一般也很少见到），因为在国内时一家邻居小两口曾经吃发芽土豆中过毒。如果这两种食品中的毒素是同一种东西，我觉得还是小心一点为好。
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楼主: 语婷
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发表于 2012-10-22 02:54:58
