There are many types of tomatoes, among which green apple tomatoes that are not ripe can be eaten, while other tomatoes that are green but not ripe may have adverse effects on the gastrointestinal tract, so it is not recommended to eat them.

Green apple tomatoes are a type of tomato, and their color is also green when ripe. However, compared with other unripe green tomatoes, their flesh is softer and their taste is sweeter, containing a large amount of vitamins, organic acids, as well as phosphorus, potassium, magnesium, iron, zinc, and other elements, and can be eaten as a fruit. But other unripe green tomatoes not only contain a large amount of acidic substances, their taste is more astringent and the texture is not good, but also contain solanine, a toxic alkaloid glycoside, which may cause itching in the mouth and throat of patients after eating, and in severe cases, may even cause nausea and vomiting and other symptoms of poisoning, so unripe green tomatoes should not be eaten.

Additionally, people with cold spleen and stomach should not eat tomatoes taken out of the refrigerator, as it may cause symptoms such as abdominal pain and diarrhea. To ensure the safety of tomatoes, it is recommended to eat them when they are fully ripe, because the acidic substances and solanine will gradually decrease with the ripening of tomatoes, and the sugar content of ripe tomatoes increases, making them sweeter and more delicious.