Tomatoes are a rich source of vitamin C and lycopene, and are usually eaten raw in salads. They can be used to produce different types of foods, such as: canned tomato products, tomato juice, sauce, ketchup, and tomato paste. Tomatoes consist of 93% water. In addition to providing seventeen grams of carbohydrates, three grams of protein, and twenty-three grams of vitamin C, which is approximately 40% of the recommended daily intake of vitamin C for adults, Ripe tomatoes are usually red in color, but may sometimes come in a variety of colors. such as Yellow, orange, green, and purple, and there are many types of tomatoes in different shapes and flavors.
Tomatoes are scientifically a fruit
There is confusion as to whether tomatoes are fruits or vegetables, because of the difference in use between scientists and cooks. Where the tomato is a fruit scientifically, the fruits are a structure that bears the seeds that develop from the ovary of the flower, while the vegetables are all parts of the plant, such as, roots, leaves, and stems, and through these criteria, the plant fruits such as: tomatoes, apples They are fruits, while potatoes and spinach, for example, are considered vegetables.
Tomatoes are vegetables for chefs
For chefs, they may classify some types of fruits, such as tomatoes, as vegetables. From their perspective, vegetables have a light or delicious taste, and are usually eaten as part of a side dish or main dish. Fruits have a sweet flavor that can be used for desserts, snacks, or juices.
Benefits of tomatoes
- To reduce high blood pressure: Eating tomatoes can contribute to controlling blood pressure, and this may be due to the antioxidants they contain, such as lycopene, beta-carotene, and vitamin E, in addition to potassium, which is associated with improving blood pressure.
- Reducing the risk of heart disease: Consumption of tomatoes can improve the health of the heart and blood vessels, as it can reduce the risk of blood clotting.
- In addition, increasing the consumption of tomatoes in the diet can help reduce inflammation, boost the immune system, reduce cholesterol levels, reduce blood clotting, and thus help reduce the risk of stroke.
- Reducing digestive disorders: The lycopene in tomatoes helps reduce cell damage, and it also has the properties of a probiotic, which enhances the activity of beneficial bacteria in the intestines.
- Reducing colds: Vitamin C in tomatoes helps support the immune system. It does not reduce the risk of getting a cold, but may contribute to reducing the duration of infection when taken in large doses. This has not been fully proven, and it should be noted that vitamin C in tomatoes can benefit people who engage in vigorous physical activity for short periods .
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