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Tomato: A vegetable antioxidant

One of the most important vegetables is tomato. It was exported by the colonists from America to Europe, and today tomato is essential part in our diet for its flavor and the great benefits it brings to health. A vegetable or even a fruit as it is also considered by quite a few for that slight sweet taste it has, the tomato is a perfect ingredient to make salads, sauces and soups, stews or even liquefy cooking, getting a tasty juice.

Almost every day scientific researchers discover unknown medicinal properties of tomatoes. Lycopene, for example, is an excellent antioxidant which gives tomato its red color. It has been shown that due to lycopene, the consumers of this plant are less prone to certain cancers, including colon, stomach, lung and prostate.

As if this were not enough, tomato is a great source of vitamin C to the body and a great ally to combat aging. It also has other key nutrients to the body such as potassium and, in smaller quantities, vitamins A, E and Group B. It is also attributed to this vegetable some components that help reduce the risk of heart attack.

Nutritional value and health benefits

Nutritional value and health benefits

Nutritional value and health benefits

Tomato is a refreshing, diuretic and a very dietary vegetable. Ideal for dieting, for its low energy (100 grams of tomato provide barely 20 calories), 95% of its composition is water, this vegetable is very light and digestive. Due to its acidity, it may not be suitable for people with sensitive stomachs.

It is very beneficial in promoting intestinal transit by its high content of dietary fiber and it also has little sodium, making it a perfect food for people with hypertension. Also, tomato is one of the best allies that offers land to tone and strengthen the body, in fact, its contribution of iron and copper favor the formation of red blood cells and alkalization of the blood.

Choosing tomatoes

Choosing tomatoes

Choosing tomatoes

Currently, you can eat tomatoes all year round thanks to greenhouses, but from August to October when we can enjoy the peak of the season with the most aromatic and flavorful ones. The traditional round tomatoes are the most used, although in the grocery we can choose other types: pear shaped, the branch and even small cherry tomatoes, ideal to give a sophisticated touch to any recipe.

It is always best to choose mature specimens, because the green is digested worse. The spots and softened areas indicate that tomatoes are of poor quality or simply defective. If you are not going to consume them immediately, it is better to buy slightly green ones, as tomatoes will ripen in the pantry or refrigerator.

Typically, they stay fresh about one week. They are better preserved if not touching one another. When eaten raw, they should be washed thoroughly to avoid food poisoning. Tomatoes can only be frozen if they are cooked in some type of dish otherwise they will get softened.

Tomatoes in our kitchen

Tomatoes in our kitchen

Tomatoes in our kitchen

Tomato is the fundamental ingredient of thousands of dishes from around the world. Tomato sauce is one of the most popular sauces anywhere in the world (and ketchup), with fundamental pasta dishes, meat and fish. Being fresh they are an essential ingredient for all types of salads.

In many cases the acidity of tomato may be indigestible in some dishes or in the same ketchup. You can fix it with a pinch of sugar.

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