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Green Tomato
Green Tomato
Low concern
Green tomatoes contain the glycoalkaloids tomatine and solanine, but levels in commercially produced green tomatoes are low and decrease as the fruit ripens. Normal culinary consumption is safe.
Found in
157 products
What it is
Unripe fruit of Solanum lycopersicum, used in cooking and pickling.
Vegetable food ingredient.
Why it's flagged
- natural glycoalkaloids (tomatine) in very large quantities
What regulators actually say
"Glycoalkaloids are naturally occurring in plants of the Solanaceae family, including tomatoes... ripe tomato fruits contain only minor levels of α-tomatine."
"Tomatoes, green, raw — composition data."
Regulatory status
United States — FDA
Whole food; no specific regulation
European Union — EFSA
Whole food; EFSA has reviewed glycoalkaloids in Solanaceae
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