Healthy tomatoes

Not only is the tomato presented in a red, as it can hardly be more beautiful, it also has a very vitamin-rich inner life. Cultivated was in South America, where it served in Mexico the Aztecs also as a medicinal plant. Its cultivation in European latitudes is due to the Spanish conquerors who brought tomatoes with potatoes to Europe.

Not only their species, but also their names are numerous: their discoverers, the native Indians, called them “tumatle”. In Italy they are called “pomodoro”, which is promisingly “gold apple”. But also love, paradise and paradise are names which bring to the fruit already pretzels.
Through centuries of cultivations, the estimated 2,500 different tomato varieties have developed into fine red fruits and a versatile favorite vegetable in almost all kitchens of this world.
Lycopene is said to protect cell membranes
The tomato is a protection from coronary heart disease and arteriosclerosis attributed. The cause is the substance lycopene, a special carotenoid with antioxidant properties. This secondary plant material, which is supposed to protect the cell membranes and which has been described for a long time as the alteration of pre-existing cells in cancer cells, is found mainly in red fruits and vegetables, for example not only in tomatoes, but also in watermelons, pink grapefruit and guavas ,
Carotenoids are so important to our organism because they help to fight the so-called “free radicals”. Since carotenoids are fat-soluble, this should be taken into account when preparing the food. A few drops of olive oil can already be sufficient.
Lycopene in tomato products
The daily recommended dose of lycopene is 6 mg. It is interesting that lycopene from tomato puree or tomato juice is absorbed several times better by the body than from fresh tomatoes. This is not a paradox, but can be explained by the fact that the relatively heat-resistant lycopene is only fully developed at higher temperatures (which are achieved in the production of juice or puree) and can then be absorbed much better by the body.
Tomato product Lycopene content (in mg per 100g)

Tomato product
Lycopene content (in mg per 100g)
Tomato (crude)
9.3
Tomato juice
10.8
Tomato puree
16.7
Ketchup
17.2
Tomato sauce
18.0
Tomato paste
55.5
Tomatoes: healthy and low in calories
Tomatoes are not only very healthy but also very low in calories. Besides the lycopene they have a high percentage of vitamin C, minerals (for example potassium) and important trace elements. The rest is water – and this amounts to 95 percent. The best thing to do is to taste mature tomatoes on the bush – those who have their own garden can be lucky.
Certainly, each of us has already made the acquaintance with watery tomatoes, which are green-picked or matured in hothouses.
Immature tomatoes are poisonous
In addition, immature green tomatoes should not be consumed in the raw or unprocessed state since they contain the toxic alkaloid tomatidine (equivalent to the potato solanine). This may cause headache, nausea, stomach mucous inflammation or convulsions.
In very high doses, Solanine can be fatal. But here too, “The dose alone makes a thing poisonous”.
4 tips for proper storage of tomatoes
– Tomatoes are sensitive to cold and are therefore not included in the refrigerator, nor in the vegetable compartment. They should be stored at room temperature in a dark place. So they unfold their full aroma.
– Tomatoes do not store together with other mature vegetable varieties such as lettuce cucumbers. The red fruits give off a natural ripening gas (ethylene), which makes the cucumber easily softened.
– Apples that also produce ethylene provide the opposite effect for tomato ripening. It also helps to put them in sunlight.
– Use fresh fruit within four to five days. Light, heat and oxygen otherwise reduce the content of nutrients

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