Tomatoes

The modern name “tomato” comes from the French and Italian languages, where it means “golden apple”. Tomatoes have come from Central and South America. In some areas of Mexico can still find wild forms of tomatoes.

product calorie proteins fat carbohydrates
fresh tomato 20 kcal 0,6 g 0,2 g 4,2 g
cherry tomato 15 kcal 0,8 g 0,1 g 2,8 g

The use and composition of tomatoes

Tomatoes are able to improve digestion due to the fiber content. They also contain vitamin C – 25 milligrams per 100 grams of product, vitamin E – 0.4 milligrams, B vitamins (B9 – folic acid, B6 – pyridoxine, B5 – pantothenic acid, B2 – riboflavin, B1 – thiamine), carotene ; minerals: calcium – 14 milligrams per 100 grams of the product, potassium – 290 milligrams per 100 grams of the product Sodium – 40 mg, phosphorus – 26 milligrams of iron – 0.9 milligrams of iodine, chlorine – 57 milligrams of magnesium – 20 milligrams, sulfur – 12 milligrams and silicon. Also present in tomato body needs organic acids: oxalic acid, citric acid, succinic acid, tartaric acid and malic acid.

Due to the high content of vitamin C, provitamin A and lycopene, tomatoes are used as prevention of diseases of the cardiovascular system and cancer. Lycopene also strengthens the sight, especially at an older age. Most of lycopene found in ripe tomatoes.

Tomatoes have a mild laxative, diuretic and choleretic action and improves bowel. For these reasons, they are recommended for liver and gastrointestinal tract.

Due to the content of thiamine and serotonin tomatoes can improve mood and are simply indispensable in the fight against depression.

Contraindications to eat tomato

There is a disease in which the tomatoes have not desirable. Marinated and pickled tomatoes are not recommended for patients with hypertension. Fresh tomatoes can trigger an attack, and the movement of rocks in cholelithiasis. In some diseases of the liver is not recommended to eat tomatoes, heat-treated.

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