This makes me wonder... if unripe tomatoes contain toxic glycoalkaloids, then why are fried green tomatoes safe to eat? Are the glycoalkaloids also broken down by heat, or do tomatoes already have safe levels of them to begin with?
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Well crud, just posted the same question. A quick scan says they're heat stable, unless you get well past typical cooking temps.
toxic steroidal glycoalkaloids remain in immature fruits
But green tomatoes are perfectly fine to fry up. What am I missing?
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