2.1. Eating raw green tomatoes – risk of solanine poisoning

Unripe tomatoes may contain solanine, a natural compound found in some plants when they are still green, similar to sprouted potatoes. Consuming large amounts of solanine may cause nausea, dizziness, stomach pain, sweating, and in rare severe cases, breathing problems.

When tomatoes ripen and turn red, solanine levels decrease significantly and nearly disappear, making them much safer to eat.

2.2. Eating raw tomatoes on an empty stomach

Tomatoes are acidic and contain pectin and tannins. Eating them raw on an empty stomach (especially early in the morning) can increase stomach acidity and may:

Cause pectin and acids to precipitate

Lead to stomach discomfort or pain

In more severe cases, cause nausea

It’s better to eat tomatoes after meals or together with other foods, rather than alone on an empty stomach.

2.3. Cooking tomatoes too long or reheating them many times

High temperatures and overcooking can affect their nutritional value:

Vitamin C is easily destroyed — research from Cornell shows that at 88°C for 30 minutes, vitamin C decreases by about 29%

Lycopene may degrade if cooked excessively

Repeated reheating may cause fatty acids to break down into free radicals, which are not good for the liver

Therefore, tomatoes should be cooked just until done (about 15–20 minutes) and should not be reheated multiple times.

2.4. Eating the seeds if you have a sensitive digestive system

Tomato seeds are naturally difficult to digest. For people with sensitive intestines or chronic colitis, the seeds may cause:

Irritation of the intestinal lining

Bloating and indigestion

If you often feel discomfort after eating tomatoes, you can remove or strain out some of the seeds.

3. How to choose and store tomatoes properly

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