Potatoes and tomatoes can be stir-fried together because the material components they contain do not react chemically with each other and there are no contraindications to matching them. And from a nutritional point of view, potatoes contain a lot of starch, which increases satiety and provides the body with sufficient energy. Tomatoes, on the other hand, provide less energy, but are rich in trace elements, vitamins, lycopene, etc., and have a high antioxidant capacity. By combining these two foods in a stir-fry, you can actually make the intake of nutrients more complete. However, during the process of making them together, you need to be aware that both ingredients need to be fresh and that sprouted potatoes and unripe green tomatoes should not be consumed. This is because sprouted potatoes and unripe green tomatoes also have more lobotropin, which can cause nausea, vomiting, abdominal pain, itching in the throat and other uncomfortable symptoms. Usually, fresh potatoes contain about 14.8-72.0 mg/kg of lobotropin, which usually does not cause toxic symptoms in normal consumption. If you use both immature green tomatoes and sprouted potatoes as ingredients, they may cause a toxic reaction.