The tomato is a commonly used vegetable food item that is used in our dishes and cuisines. It is almost round in shape and it is a moderately-sized fruit, which ranges in size between 0.5 inches to 4 inches. Tomato is actually a fruit of the plant Solanum lycopersicum. It comes in various shades of color such as green, yellow, orange, red and purple. The origin of the tomato species is Central America and Western parts of South America. The indigenous Aztec people of Mexico cultivated tomato plant and used tomatoes for their cooking in ancient times, but it is now widely cultivated, distributed and used over all parts of the world.
Red Tomatoes
Image by Mabel Amber from Pixabay
Although tomatoes are used as vegetable, they are botanically classified as fruits. Tomatoes are stored best in room temperature away from direct sunlight. Typically the tomato plant grows from 1 to 3 meters in height. The tomato plant is a type of vine that needs support to crawl and grow in length. They have a series of branching stems with a terminal bud. Tomato plants have the compound leaves that are 10-25 cm length, pinnate with 5 to 9 leaflets. Each leaflet is up to 8 cm long with serrated margin and hairy.
Tomato Plant
Nutritional Value of Tomato
The tomato constitutes 95% water, 4% carbohydrates and less than 1% fat and protein. An average 100 g tomato contains 18 Kcal of energy, carbohydrates 3.9 g, sugars 2.6 g, dietary fiber 1.2 g, protein 0.9 g, fat 0.2 g, vitamin C 14 mg, vitamin K 7.9 mcg, vitamin B6 0.08 mg, vitamin A 42 mcg, beta carotene 449 mcg, lutein zeaxanthin 123 mcg, niacin (B3) 0.594 mg, vitamin E 0.54 mg, thiamine (B1) 0.037 etc. Minerals include potassium 237 mg, manganese 0.114 mg, phosphorus 24 mg, magnesium 11 mg etc. Other constituents are water 94.5 g, lycopene 2573 mcg etc. The important phytonutrients in tomato include flavones, flavonones, flavonols, hydroxycinnamic acids, carotenoids, saponins, fatty acid derivatives etc. It contains a good amount of lycopene, which is an antioxidant present in tomato. Lycopene, vitamins, minerals and other organic compounds provides the tomato with its characteristic health benefits. The substance lycopene in tomato gives its characeteristic red color.
Tomato Cultivation
Nutritional Benefits of Tomato
1. Prevents Cancer: Tomatoes contains vitamin C and other antioxidants such as lycopene. These substances destroys free radicals in our body. Free radicals are formed as a byproduct inside the body due to oxidative reactions and these are known to cause cancer. Lycopene in tomato is known to prevent prostate cancer. The fiber content in the tobacco is also known to reduce colorectal cancer. The beta carotene present in tomato also reduces the risk of colon cancer.
2. Regulates Blood Pressure: The potassium content in tomato helps to prevent high blood pressure due to its vasodilator effects or widening of arteries. Increased potassium intake and reduction of sodium content in the diet helps to maintain normal blood pressure.
3. Improve Heart Health: Tomato contains folate that helps to balance homocysteine levels which has an adverse effect on heart and increases the chance of heart attacks and stroke. Potassium that is present in tomato helps to protect the muscle destruction due to exertion. Lycopene also helps to lower LDL cholesterol.
4. Control Diabetes: The high fiber content of tomato helps to reduce blood glucose levels. Beta carotene, lutein and zeaxanthin can help protect eyes in diabetic retinopathy.
5. Maintain Healthy Eyes: Tomatoes contain small quantities of vitamin A that can help in the maintenance of healthy vision. Tomatoes contain carotenoids such as beta carotene, lutein and zeaxanthin that can help protect eyes against light induced damage, age-related macular degeneration, cataracts and diabetic retinopathy. Lutein and zeaxanthin also helps to reduce inflammatory process in uveitis.
6. Improves Skin Health: The antioxidant effects of vitamin A, lycopene and other compounds helps prevent damaging effects of UV radiation from the sun. It improves skin tone and color.
Toxicity and Allergies
The leaves, stem and unripe green tomato contain small quantity of toxic alkaloids such as tomatine and solanine. So tomato leaves and unripe fruit are not suitable for culinary purposes. Some people who are allergic to pollen may also be allergic to tomato. Pesticide residues may also be found on the fresh tomatoes due to sprayed pesticides during tomato cultivation. Adequate washing with water and immersing the tomatoes in water added with salt, vinegar, or baking powder will remove these toxic substances.
Image by Mabel Amber from Pixabay
Although tomatoes are used as vegetable, they are botanically classified as fruits. Tomatoes are stored best in room temperature away from direct sunlight. Typically the tomato plant grows from 1 to 3 meters in height. The tomato plant is a type of vine that needs support to crawl and grow in length. They have a series of branching stems with a terminal bud. Tomato plants have the compound leaves that are 10-25 cm length, pinnate with 5 to 9 leaflets. Each leaflet is up to 8 cm long with serrated margin and hairy.
Nutritional Value of Tomato
The tomato constitutes 95% water, 4% carbohydrates and less than 1% fat and protein. An average 100 g tomato contains 18 Kcal of energy, carbohydrates 3.9 g, sugars 2.6 g, dietary fiber 1.2 g, protein 0.9 g, fat 0.2 g, vitamin C 14 mg, vitamin K 7.9 mcg, vitamin B6 0.08 mg, vitamin A 42 mcg, beta carotene 449 mcg, lutein zeaxanthin 123 mcg, niacin (B3) 0.594 mg, vitamin E 0.54 mg, thiamine (B1) 0.037 etc. Minerals include potassium 237 mg, manganese 0.114 mg, phosphorus 24 mg, magnesium 11 mg etc. Other constituents are water 94.5 g, lycopene 2573 mcg etc. The important phytonutrients in tomato include flavones, flavonones, flavonols, hydroxycinnamic acids, carotenoids, saponins, fatty acid derivatives etc. It contains a good amount of lycopene, which is an antioxidant present in tomato. Lycopene, vitamins, minerals and other organic compounds provides the tomato with its characteristic health benefits. The substance lycopene in tomato gives its characeteristic red color.
Nutritional Benefits of Tomato
1. Prevents Cancer: Tomatoes contains vitamin C and other antioxidants such as lycopene. These substances destroys free radicals in our body. Free radicals are formed as a byproduct inside the body due to oxidative reactions and these are known to cause cancer. Lycopene in tomato is known to prevent prostate cancer. The fiber content in the tobacco is also known to reduce colorectal cancer. The beta carotene present in tomato also reduces the risk of colon cancer.
2. Regulates Blood Pressure: The potassium content in tomato helps to prevent high blood pressure due to its vasodilator effects or widening of arteries. Increased potassium intake and reduction of sodium content in the diet helps to maintain normal blood pressure.
3. Improve Heart Health: Tomato contains folate that helps to balance homocysteine levels which has an adverse effect on heart and increases the chance of heart attacks and stroke. Potassium that is present in tomato helps to protect the muscle destruction due to exertion. Lycopene also helps to lower LDL cholesterol.
4. Control Diabetes: The high fiber content of tomato helps to reduce blood glucose levels. Beta carotene, lutein and zeaxanthin can help protect eyes in diabetic retinopathy.
5. Maintain Healthy Eyes: Tomatoes contain small quantities of vitamin A that can help in the maintenance of healthy vision. Tomatoes contain carotenoids such as beta carotene, lutein and zeaxanthin that can help protect eyes against light induced damage, age-related macular degeneration, cataracts and diabetic retinopathy. Lutein and zeaxanthin also helps to reduce inflammatory process in uveitis.
6. Improves Skin Health: The antioxidant effects of vitamin A, lycopene and other compounds helps prevent damaging effects of UV radiation from the sun. It improves skin tone and color.
Toxicity and Allergies
The leaves, stem and unripe green tomato contain small quantity of toxic alkaloids such as tomatine and solanine. So tomato leaves and unripe fruit are not suitable for culinary purposes. Some people who are allergic to pollen may also be allergic to tomato. Pesticide residues may also be found on the fresh tomatoes due to sprayed pesticides during tomato cultivation. Adequate washing with water and immersing the tomatoes in water added with salt, vinegar, or baking powder will remove these toxic substances.
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