Can I eat tomatoes that turn red

Red tomatoes can be eaten, but it is important to distinguish whether a compliant ripening agent has been used. There are differences in taste and nutrition between naturally ripe tomatoes and artificially ripened tomatoes. It is recommended to prioritize naturally ripe fruits.

Naturally ripe tomatoes usually have a uniform color, a green stem, full and juicy flesh, and are rich in lycopene, vitamin C, and dietary fiber. These types of tomatoes are harvested after they are fully ripe, with a richer flavor and intact nutritional value. If ethylene gas or other compliant methods are used for artificial red dyeing, the safety is guaranteed, but insufficient sugar accumulation may occur due to early harvesting, resulting in a sour and hard taste. When purchasing, observe whether the fruit stem has dried up and fallen off, and whether there are spots on the skin. Avoid choosing fruits with bright colors but hard texture. Some vendors may use illegal red enhancers such as ethephon for excessive processing, which may result in uneven red and green skin and green flesh of these tomatoes. Long term consumption of illegal ripening products may cause irritation to the gastrointestinal mucosa. It is recommended to soak in water and thoroughly clean before consumption. Special populations such as pregnant women, children, or those with allergies should choose high-quality tomatoes that can be traced back.

When storing tomatoes that are not completely red, they can be placed in a cool and ventilated place to ripen naturally, avoiding direct sunlight that accelerates decay. Proper combination of oil and fat during cooking can help absorb lycopene, while cold mixing or short-term heating can retain more vitamin C. If tomatoes have a strange odor, juice or mold, they should be immediately discarded and not eaten.