Description
Tomato
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.
Despite botanically being a fruit, it’s generally eaten and prepared like a vegetable.
They are also a great source of vitamin C, potassium, folate, and vitamin K.
Usually red when mature, tomatoes can also come in a variety of colors, including yellow, orange, green, and purple. What’s more, many subspecies of tomatoes exist with different shapes and flavor.
The water content of tomatoes is around 95%. The other 5% consists mainly of carbohydrates and fiber.
Fresh tomatoes are low in carbs. The carb content consists mainly of simple sugars and insoluble fibers. These fruits are mostly made up of water.
The content of vitamins and plant compounds in tomatoes can vary greatly between varieties and sampling periods
Chlorophylls and carotenoids like lycopene are responsible for the rich color of tomatoes.
Lycopene is one of the most abundant plant compounds in tomatoes. It’s found in the highest concentrations in tomato products, such as ketchup, juice, paste, and sauce.
Studies show that tomatoes and tomato products may reduce your risk of heart disease and several cancers. This fruit is also beneficial for skin health, as it may protect against sunburns.
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