History of tomato
Nutrition
Tomatoes are excellent food for those people wishing to take on a natural diet. They offer a series of elements useful to detoxify the body and prevent various diseases:
The first of them is lycopene, a substance to which they owe their red color, with properties similar to the betacarotenes found in carrots, and which has anticarcinogenic properties.
Lycopene may reduce the risk of prostate, bladder, lung, stomach or uterus cancer. It can be found in fresh tomatoes, but especially in cooked tomatoes, because when they are cooked, they release this element, making the absorption easier for the body.
Glutation is another element with proven antioxidant properties that helps eliminate free radicals, responsible for the apparition of many diseases, including cancer.
It is an element which helps the body to eliminate toxins, especially heavy metals, which produce body damage through their accumulation.
It has been proved that tomato helps to efficiently eliminate lead. .
In addition to this property, we must also mention its ability to lower blood pressure, to keep our liver in good shape and to prevent eczema.
Other beneficial elements for detoxifying the body are vitamins C and A. Tomato is rich in both of these elements. Vitamin A was the first one to be discovered in 1913. It is essential for cellular growth, keeping bones and teeth in good shape, helping the immunologic system to prevent infections and maintaining a healthy eye sight.
When it was discovered, it was thought that it could only be obtained from animals, exclusively from their liver and their eggs. But later on, it was discovered that it could also be obtained through carotenes, mainly beta-carotenes, which are present in many vegetables, especially in carrots.
It is rich in potassium, a mineral which contributes to regulate body liquids, as well as keeping the nerves, heart and muscles in good shape. Together with calcium, also plentiful in tomatoes, it is helpful in the bone formation.
Tomato's composition for every 100gr |
|
Fresh
Ripe
|
Natural Ripe Canned |
Ripe Cooked Canned |
Natural Juice |
Water |
93, 76 g |
93, 65 g |
91 g |
93, 9 g |
Energy |
93, 76 g |
19 Kcal |
28 Kcal |
17 Kcal |
Fat |
0,33 g |
0,13 g |
0,13 g |
0,06 g |
Protein |
0,85 gr |
0,92 g |
0,95 g |
0,76 g |
Carbohydrates |
4,64 g |
4,37 g |
6,78 g |
4,23 g |
Fiber |
1,1 g |
1 g |
1 g |
0,4 g |
Potassium |
223 mg |
221 mg |
238 mg |
220 mg |
Phosphorus |
24 mg |
18 mg |
20 mg |
19 mg |
Magnesium |
11 mg |
12 mg |
12 mg |
11 mg |
Calcium |
5 mg |
30 mg |
33 mg |
9 mg |
Vitamin C |
19 mg |
14, 2 mg |
11,4 mg |
18,3 mg |
Vitamin A |
623 IU |
595 IU |
541 IU |
556 IU |
Vitamin E |
0,38 mg |
0,32 mg |
0,38 mg |
0,91 mg |
Niacin |
0.628 mg |
0,73 mg |
0,71 mg |
067 mg |
We have specially designed cold-storage chambers to preserve our products under the best temperature conditions (10-12 degrees Celsius) to be able to guarantee the best quality and a long shelf life.
The tomato continues to ripen even after it has been harvested. The tomato will properly ripen and will develop its best flavor and aroma if it is stored in a ventilated space, away from sunlight and at room temperature.
If we refrigerate tomatoes, we will loose many of their natural properties, as well as their delicious flavor. Never refrigerate them. |
