I was just curious if anyone could tell me about solanine levels in tomatoes that are green when ripe. Is it considerable? I know regular ones have a rather high level of to toxin when they're green, but it goes as the fruit ripens. However, with the green ones, they go from green to staying green. I tend to associate the toxin with green in the nightshade family since potato tubers exposed to sunlight turn green and develop the toxin.