Glycoalkaloids in foods from Health Canada
"Minimizing Exposure to Glycoalkaloids in Tomatoes:
Consume ripe tomatoes; glycoalkaloid levels decrease as the fruit matures and ripens.
Consume green tomatoes and products made with green tomatoes in moderation (i.e. green tomato chow chow, fried green tomatoes, green tomato relish).
Do not consume the green parts of tomato plants (i.e. stem, leaves)."
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