Unripe tomatoes can not eat
In the summer, eating fresh fruits and vegetables is very good. For example, bitter gourds, and some people like to eat green tomatoes that are not ripe, they look green and appetizing, and they are also cool and sour. However, some people also say that eating immature green tomatoes is really poisoning. So, should we still eat green tomatoes? Green tomato contains solanine, a toxic, weakly basic glycoalkaloid. Eating unripe green tomatoes will feel a bit of astringent sensation in the mouth, which is a typical "alkali" taste. In the middle school chemistry class, everyone learned acidity and alkalinity. The acidity is the taste of vinegar, and the alkalinity is the astringency of green tomatoes. The most important of these is the so-called "acid and alkali. The principle of neutralization, this knowledge will be applied at the end of this article. Solanine is not only alkaline but also toxic. The toxic mechanism of solanine is mainly to cause toxic reactions to humans by inhibiting the activity of cholinesterase. There are two types of cholinesterases, one of which is acetylcholinesterase. The other is hydroxycholinesterase. Cholinesterase is a hydrolase whose role is to hydrolyze acetylcholine. Acetylcholine is a neurotransmitter released from the distal end of cholinergic nerves (such as parasympathetic nerves, motor nerves, and sympathetic preganglionic fibers). When the nerve endings are stimulated by excitation, they release acetylcholine, which binds to cholinergic receptors and exerts nerve-muscle excitatory transmission. Subsequently, acetylcholine was hydrolyzed by cholinesterase and lost its effect. If the action of cholinesterase is inhibited, excess acetylcholine accumulates, resulting in hyperexcitability of cholinergic nerves and organophosphate poisoning. Since green tomato contains solanine, we would like to know how high its specific content is. The content of solanine contained in green tomato is very low, much lower than that in potato. Even if the content of tomato solanine is calculated as 0.01% of the highest value in the potato, one dose of oral poisoning (0.2 g) should be taken once, and then 2 kg of green tomato should be eaten at once. This will not happen under normal circumstances. Few people can eat 2 kilograms or 4 pounds of tomato in one go. Therefore, we can draw a preliminary conclusion: Under normal circumstances, eating one or two immature green tomatoes will not be poisoned. With the ripening of tomato, the content of solanine in tomato will become lower and lower, so the ripe tomato that eats red will not poison! However, since green tomatoes contain toxic factors, many people are still a little scared. Junjun suggested that when eating green tomatoes, it is best to spend a little over 170 degrees, because solanine will decompose at temperatures above 170 degrees, losing its toxicity. Of course, solanine reacts with vinegar to produce a non-toxic product—using the principle of “acid-base neutralization†we talked about earlier, so when frying green tomatoes, add a little vinegar to ensure that the solanine The decrease in the content makes it more comfortable to eat. Even so, Qi Jun still does not recommend that you try repeatedly to proactively test how many green tomatoes you want to poison. Or eat red tomatoes honestly!
Introduction:
The bulb of garlic,an allium plant in the lily family.with the pungent flavor and spicy taste.spherical shape with a diameter of 3-6.5cm. The surface is covered with white and papery-skin.
The top is slightly pointed, with residual scape in the middle,many fibrous root marks at the base. After peeling off the skin, a single head or 6 to 16 petal-shaped small bulbs, inserted around the base of the remaining flower stems. The bulbous valve is slightly ovoid, with a membranous outer skin, slightly pointed at the apex, and an arcuate bulge on one side.
In order to ensure the maximum freshness and nutrients.
We adhere to the traditional natural drying method without any human intervention.
Our dried Red Garlic is fine variety,non-gmo.can retain up to 90% of its [fresh" nutritional value.Newly-harvested in yearly June,can be stored for long term(9 months)after sun drying. meticulous manual packing,to ensure premium quality,freshness. Widely used for cuisine,salad,condiments,seasoning etc.
Specification
Brand:Changrong
Variety:Liliaceous Vegetables
Color:Purple red
Dried Red Garlic,Red Garlic Chutney,Chutney Red,Silver Red Garlic Cloves shandong changrong international trade co.,ltd. , https://www.changronggarliccn.com