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Composition of tomatoes and its nutritional value. Tomato: chemical composition, calorie content, benefits, harm and nutritional value

Each vegetable has its own unique composition. In this article I will write about the chemical composition of fresh and pickled tomatoes. Its beneficial properties depend on what nutrients are contained in a vegetable.

Composition of fresh tomato

I would like to note right away that the data presented in this article is taken from the reference book by I.M. Skurikhina.

100g of tomato contains 92g of water, 1.10g of protein, 0.20g of fat, 4.6g of carbohydrates, 0.8g of fiber. Energy value 23kcal. These vegetables are low in calories. The fact that tomatoes contain fiber and a lot of water suggests that you can lose weight on tomatoes.

Which?

100g tomato includes:

Carotene 1.2 mg,
Thiamine 0.06 mg,
Riboflavin 0.04 mg,
Niacin 0.53 mg,
Vitamin C 25 mg,
Vitamin E 0.39 mg,
Vitamin B6 0.10 mg,
Biotin 1.2 mg
Pantothenic acid 0.25 mg
Folacin 11 mcg.

I think it’s difficult for an ordinary person to figure out whether 1.2 mg of carotene is a lot or a little, because you need to compare this figure with the daily need of these substances. Simply put, 300g of tomato contains the daily requirement of carotene and vitamin C, and less of other substances.

Minerals in tomatoes.

100g of tomato contains potassium 290mg, calcium 14mg, 20mg, sodium 40mg, phosphorus 26mg, iron 900mcg, iodine 2mcg, manganese 140mcg, fluorine 60mcg, chromium 15mcg, zinc 200mcg.

Chemical composition of pickled tomatoes.

In pickled tomatoes, the content of water, protein, fat, carbohydrates and dietary fiber does not change compared to fresh ones.

But as for the mineral composition of pickled tomatoes, the sodium content greatly increases to 480 mg. This is due to the fact that table salt is added when canning tomatoes. It is a preservative, acts on bacteria in a certain way and they die. This is why our canned food lasts for a long time. But potassium, calcium, magnesium and iron migrate into the solution during pickling.

Tomato (tomato) is the fruit of a herbaceous plant of the same name, one of the most popular agricultural crops in the world. There are a huge number of varieties of this vegetable, differing mainly in shape (from spherical to cylindrical), weight (from 30 to 800 grams), skin and pulp color (various shades of yellow and red).

Calorie content

100 grams of tomatoes contain about 18 kcal.

Compound

The chemical composition of tomatoes is characterized by a high content of proteins, carbohydrates, vitamins (A, B9, C), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (cobalt, manganese, molybdenum, fluorine).

How to cook and serve

Tomatoes are eaten both separately and together with other food products as part of a huge number of dishes. Moreover, this vegetable is used not only fresh, but also pickled, salted, dried and dried. The popularity of tomatoes in cooking is largely due to the characteristic sour taste of their pulp. When mixed with other ingredients during cooking, they are given a rich taste and wonderful aroma.

How to choose

There are many factors to consider when choosing tomatoes. One of the main ones is the color of the skin; allergy sufferers should avoid red vegetables. In addition, you should pay attention to the shape of the tomato; the most ribbed fruits have a large number of small internal chambers and have a more attractive taste. Another factor of choice is the thickness and elasticity of the skin. Thick and hard skin indicates excessive use of chemicals during cultivation. Also, when choosing tomatoes, you need to take into account the aroma, which is one of the indicators of the freshness and ripeness of these vegetables.

Storage

Tomatoes can be stored at room temperature for no more than 3 days, and in the refrigerator for up to 1 week. The most preferred conditions for storing these vegetables are a temperature of 8 to 12 degrees Celsius, good air circulation and low humidity.

Beneficial features

Regular consumption of tomatoes has a tonic, immunostimulating, antioxidant, anti-inflammatory, antibacterial, and diuretic effect. In addition, tomatoes stimulate brain activity, reduce nervous excitability, normalize the functioning of the gastrointestinal tract, kidneys and liver, and also help reduce the level of so-called “bad” cholesterol in the blood.

Restrictions on use

Individual intolerance, tendency to allergic reactions, cholelithiasis. Excessive consumption of tomatoes increases the likelihood of gall bladder spasms and the formation of kidney stones.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Tomato (tomato) [PRODUCT REMOVED]".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	19.9 kcal	1684 kcal	1.2%	6%	8462 g
Squirrels	0.6 g	76 g	0.8%	4%	12667 g
Fats	0.2 g	60 g	0.3%	1.5%	30000 g
Carbohydrates	4.2 g	211 g	2%	10.1%	5024 g
Organic acids	0.5 g	~
Alimentary fiber	0.8 g	20 g	4%	20.1%	2500 g
Water	93.5 g	2400 g	3.9%	19.6%	2567 g
Ash	0.7 g	~
Vitamins
Vitamin A, RE	200 mcg	900 mcg	22.2%	111.6%	450 g
beta carotene	1.2 mg	5 mg	24%	120.6%	417 g
Vitamin B1, thiamine	0.06 mg	1.5 mg	4%	20.1%	2500 g
Vitamin B2, riboflavin	0.04 mg	1.8 mg	2.2%	11.1%	4500 g
Vitamin B4, choline	6.7 mg	500 mg	1.3%	6.5%	7463 g
Vitamin B5, pantothenic	0.3 mg	5 mg	6%	30.2%	1667 g
Vitamin B6, pyridoxine	0.1 mg	2 mg	5%	25.1%	2000 g
Vitamin B9, folates	11 mcg	400 mcg	2.8%	14.1%	3636 g
Vitamin C, ascorbic acid	25 mg	90 mg	27.8%	139.7%	360 g
Vitamin E, alpha tocopherol, TE	0.4 mg	15 mg	2.7%	13.6%	3750 g
Vitamin H, biotin	1.2 mcg	50 mcg	2.4%	12.1%	4167 g
Vitamin K, phylloquinone	7.9 mcg	120 mcg	6.6%	33.2%	1519 g
Vitamin RR, NE	0.5996 mg	20 mg	3%	15.1%	3336 g
Niacin	0.5 mg	~
Macronutrients
Potassium, K	290 mg	2500 mg	11.6%	58.3%	862 g
Calcium, Ca	14 mg	1000 mg	1.4%	7%	7143 g
Magnesium, Mg	20 mg	400 mg	5%	25.1%	2000 g
Sodium, Na	40 mg	1300 mg	3.1%	15.6%	3250 g
Sera, S	12 mg	1000 mg	1.2%	6%	8333 g
Phosphorus, Ph	26 mg	800 mg	3.3%	16.6%	3077 g
Chlorine, Cl	57 mg	2300 mg	2.5%	12.6%	4035 g
Microelements
Bor, B	115 mcg	~
Iron, Fe	0.9 mg	18 mg	5%	25.1%	2000 g
Yod, I	2 mcg	150 mcg	1.3%	6.5%	7500 g
Cobalt, Co	6 mcg	10 mcg	60%	301.5%	167 g
Manganese, Mn	0.14 mg	2 mg	7%	35.2%	1429 g
Copper, Cu	110 mcg	1000 mcg	11%	55.3%	909 g
Molybdenum, Mo	7 mcg	70 mcg	10%	50.3%	1000 g
Nickel, Ni	13 mcg	~
Rubidium, Rb	153 mcg	~
Selenium, Se	0.4 mcg	55 mcg	0.7%	3.5%	13750 g
Fluorine, F	20 mcg	4000 mcg	0.5%	2.5%	20000 g
Chromium, Cr	5 mcg	50 mcg	10%	50.3%	1000 g
Zinc, Zn	0.2 mg	12 mg	1.7%	8.5%	6000 g
Digestible carbohydrates
Starch and dextrins	0.3 g	~
Mono- and disaccharides (sugars)	3.5 g	max 100 g

Energy value Tomato [PRODUCT REMOVED] is 19.9 kcal.

Piece diameter 5.5 cm = 75 g (14.9 kcal)
Piece diameter 6.5 cm = 115 g (22.9 kcal)

Main source: Product removed. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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The nutritional value

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NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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DATE FOR ACHIEVEMENT OF THE GOAL

USEFUL PROPERTIES OF TOMATO (TOMATO) [PRODUCT REMOVED]

Energy value, or calorie content- this is the amount of energy released in the human body from food during the digestion process. The energy value of the product is measured in kilocalories (kcal) or kilojoules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called a food calorie, so when caloric content is reported in (kilo)calories, the prefix kilo is often omitted. You can see detailed energy value tables for Russian products.

The nutritional value- content of carbohydrates, fats and proteins in the product.

Nutritional value of food product- a set of properties of a food product, the presence of which satisfies the physiological needs of a person for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Tomatoes can contribute to the fight against excess weight - a low-calorie product, rich in vitamins and extremely beneficial for health. Calorie content of tomato per 100 grams is quite low, does not exceed 20 kcal. A certain amount of calories is spent on its processing, which reduces the already small energy value of the tasty vegetable. So you won’t be able to gain weight by eating tomatoes.

The homeland of tomatoes is Central America, 2.5 thousand years ago the Incas and Aztecs cultivated the sacred fruit - “tomatl”, which means “large berry”. They were brought under this name in the 16th century. to Europe, where tomatoes were initially considered poisonous and were used only to decorate gardens and window sills. But already in the 18th century. Cheerful Italians ate the “golden apples” – “pomi d’oro” – with appetite, seasoning them with butter and pepper. From Italy they arrived on the table of Catherine II. The taste of bright vegetables charmed the empress, and with her help, “golden apples” began to be grown in Russia for consumption.

Ripe tomatoes are a pharmacy containing vitamins, microelements, antioxidants, which we often lack. Such as:

Tomatoes contain the most carotene - 400-500 grams of red fruits cover the daily requirement of a substance that is beneficial for the eyes.
Ascorbic acid and B vitamins promote normal metabolism, increase immunity, and improve skin condition.
Pink varieties are richest in vitamin C; they also contain selenium, which increases immunity and mental activity.
Tomatoes contain a lot of potassium and magnesium, which makes them a valuable product for heart patients; potassium helps remove excess fluid and reduces swelling.
Tomatoes are useful to eat to prevent anemia, because they contain iron and copper, without which hemoglobin synthesis is impossible.
The seeds of ripe vegetables with the flavonoids surrounding them reduce blood viscosity and prevent the formation of blood clots.
“Golden apples” contain an abundance of a valuable dye - lycopene - the strongest natural antioxidant. It not only has a beneficial effect on the functioning of the heart, but also prevents the formation of cancer cells. The yellow varieties contain especially a lot of lycopene.
Tomatoes are the berries of joy - their consumption increases the level of serotonin in the blood, which improves mood and helps overcome depression.

Tomatoes are a real balm for the digestive tract. The watery structure of the vegetable facilitates its digestion in the stomach; the skin promotes peristalsis of the intestinal walls, keeping it “toned.” Tomato diets are popular among those losing weight, because due to their chromium content, these vegetables reduce appetite and cause a long-term feeling of fullness.

Does a tomato have negative calories?

As for the calorie content of a tomato, it should immediately be noted that it is not negative.

Please note: The only food proven to be zero calorie is pure water. It does not contain proteins, fats or carbohydrates, but the body will have to spend several calories to cool or heat the water to body temperature - this will result in a negative calorie effect

Any food product (except water) consists of proteins, fats, and carbohydrates. Their absorption requires 10-15% of the calories they supply to the body.

The composition of BJU in a fresh tomato looks like this:

Proteins – 0.6 g/100g;
Fats – 0.2 g/100 g;
Carbohydrates – 4.2 g/100 g.

You need to add fiber (0.8 g/100 g) and water (93.5 g/100 g) to the tomato BJU - these nutrients do not contain calories. A fresh tomato has a calorie content of about 20 kcal per 100 grams, 3-4 kcal will be spent on its absorption, a small remainder will replenish the body’s calorie reserves. The energy value of tomato is not negative, but low enough that it can be used in weight loss diets.

Dependence of calorie content on cooking method

When figuring out how many calories are in a tomato, you need to consider the method of its preparation.

Table: calorie content of tomatoes for various treatments

As can be seen from the table, salted vegetables have the lowest calorie content, while they retain all the vitamin composition and microelements of fresh fruits.
After cooking, pickled tomatoes lose the lion's share of vitamins, but remain a low-calorie product that is useful for weight loss. A high content of lycopene and essential microelements (potassium, manganese, iron) remains at the bottom.
The miniature cherry variety quickly gained popularity: small tomatoes are much sweeter and tastier than their large counterparts and can perfectly decorate any dish.
The value of tomato juice is that it contains more lycopene than fresh vegetables. 1 piece of large fruit weighing 100 g contains 1.5 mg of lycopene, while 100 ml of tomato juice contains 7-8 mg. Two glasses of juice a day will cover the body's daily need for this powerful natural antioxidant.
Properly prepared stewed and baked tomatoes contain more calories, but they are superior in lycopene content to fresh fruits. 100 g of dish contains less water, but a higher percentage of lycopene and microelements.
Some meat dishes have fewer calories than canned sun-dried tomatoes, generously seasoned with olive oil. In homemade preparations, they are cooked in dryers for 5 hours at t° = 80° with a lot of salt. Deprived of moisture, sun-dried tomatoes have the maximum content of vitamins and all other beneficial nutrients and are a concentrated medicinal product.

Tomatoes for weight loss

Despite their low calorie content, tomatoes are not a product that can be regularly used in mono-diets. By eating only vegetables with a minimum content of dietary fatty acids, you can lead your body to exhaustion, disrupt your metabolism, and ruin your health. In addition, tomatoes increase the acidity of gastric juice, and such a mono-diet often ends in gastritis. Oxalic acid, which is rich in bright red vegetables, accelerates the formation of oxalate stones in the kidneys. Tomatoes work effectively for weight loss if you replace one high-calorie meal with them in your daily diet. Instead of an abundance of calories, the body will receive an excellent vitamin supplement that stimulates the gastrointestinal tract, maintaining a feeling of fullness for a long time.

Top 10 vegetables for weight loss

Vegetables for weight loss are not only food with a low amount of calories, but also a source of vitamins, valuable substances necessary for promoting health.

Along with tomatoes, it is useful to involve in the fight against excess weight:

Eggplants – 4 kcal/100 g;
Cucumbers – 14 kcal;
Zucchini – 23 kcal;
White cabbage – 27 kcal;
Sweet pepper – 27 kcal;
Carrots – 34 kcal;
Greens – 30-50 kcal;
Onions – 41 kcal;
Young potatoes – 30 kcal.

The vegetables listed above provide unlimited scope for culinary creativity and will allow you to lose weight tastefully without harming your health. However, it doesn’t hurt to take into account some of the comments of nutritionists.

Tomatoes and cucumbers - the effect of eating together

Many people love tomato and cucumber salad, but are these vegetables healthy when eaten together?

Tomatoes create an acidic environment, cucumbers create an alkaline environment; the interaction of these substances leads to the formation of salts, which can become stones in the kidneys and gall bladder.
Vitamin C, which tomatoes are so rich in, is neutralized by enzymes from cucumbers. When they are consumed together, the body will not receive ascorbic acid, no matter how many tomatoes we eat.
To digest food, the liver and pancreas secrete enzymes. Not a single enzyme needed by cucumbers is the same as those released during the digestion of tomatoes. While one vegetable is being digested, another will begin to ferment in the stomach, creating a load on the liver, which protects the body from fermentation products.

Of course, one festive cucumber-tomato salad will not create serious problems, but it is better to regularly eat these vegetables separately.

We have known the tomato since childhood. It is served raw, dried, canned or stewed. Alone or as part of various dishes. They love it not only for its wonderful taste, but also for the properties that the beneficial substances present in it provide. We will talk further about what vitamins tomatoes contain.

What is a tomato?

Tomatoes belong to the nightshade family. They were brought to Europe from South America somewhere in the middle of the 14th century, but they came to the Russians almost three hundred years later.

The name "pomo'dor" was coined by the Italians. Translated, it means “golden apple.” The Germans called the fruit the “apple of paradise”, and the French called it the “apple of love”. At first, tomatoes were considered an ornamental plant and decorated all kinds of flower beds. But over time, people learned that the fruits of the plant are quite edible, have a pleasant taste and are also healthy.

Nowadays, tomatoes are perceived as an affordable and familiar food product, which contains a certain amount of substances beneficial to the body. What properties do tomatoes have? Can they be harmful to humans? And what is their nutritional value?

About calories and vitamin and mineral composition

Tomato is a low-calorie product and therefore often found on the list of dietary products. 100 grams of red, yellow or pink pulp contains no more than 24 kcal, that is, one hundredth of the daily requirement required by an adult.

As for the organic composition, tomatoes contain:

squirrels- 0.6/100 g;
alimentary fiber- 3.8/100 g;
carbohydrates- 4.2/100 g;
water- 93.5 mg/100 g.

Fresh tomatoes contain a large amount of minerals and vitamins. They are considered a real treasury, as well as an important source of other, no less important substances.

The table will tell you what vitamins and in what quantities are contained in tomatoes.

Content		Strengthening blood vessels, oxygen exchange, accelerating skin regeneration, improving vision.
	Protein, water-salt and carbohydrate metabolism, improving the functioning of the heart, digestive organs, getting rid of depression, increasing blood circulation.
	Regeneration of epithelial cells, metabolism of proteins and lipids, ensuring the normal functioning of the visual organs.
	Synthesis of hormones responsible for growth and sexual function, formation of antibodies, lipid metabolism and participation in recovery processes, prevention of inflammation.
	The absence of the substance negatively affects the functioning of the nervous system and liver, and the passage of metabolic processes. The vitamin is necessary for the production of serotonin, called the “happiness hormone.”
	Fighting infections, inflammation, improving hematopoiesis, participating in metabolic processes, strengthening blood vessels.
	Tissue regeneration, fight against skin diseases, strengthen the immune system, prevent premature aging, stimulate the ovaries, antioxidant effect.
0,006	Participation in the synthesis of proteins responsible for blood clotting.
	Ensuring the normal functioning of the hormonal system and endocrine glands.

Microelements in tomato:

Mineral	Content mg/100 g	Action
Magnesium	11,0	Fighting nervous disorders and stress.
Phosphorus	24,0	Participation in every exchange process.
		Regulating the acid-base balance and the functioning of the excretory system, maintaining the liquid state of minerals contained in the blood.
Calcium	10,0	Strengthening bone tissue.
		Affects the production of melanin, collagen, histamine. It has an antioxidant effect, regulates blood pressure, and takes part in the production of female sex hormones. Has an anti-inflammatory effect. Transports iron and, interacting with it, is actively involved in the formation of hemoglobin and red blood cells.
Potassium	237,0	Adjusting water balance, normalizing heart rate.
Zinc	0,2	Provides beauty to hair and renewal to skin cells.
Iron	0,3	Prevention of development, ensuring the quality of blood serum.
Fluorine	0,002	Gives strength to bone tissue and improves immunity.
Selenium	0,2	Strengthens the immune system, prevents the growth of cancer cells, improves mental abilities.

200 grams of tomatoes contain half the required amount of vitamin A and about 70% of the required amount of ascorbic acid.

The fruits also contain, which helps get rid of cholesterol and increases the amount of hemoglobin in the blood.

Content of nutrients depending on the color of the tomato

It is known that tomatoes come in different colors - pink, yellow, red, and breeders have also bred brown, orange and even striped fruits.

It turns out that the basic color determines what useful substances and properties the fruit is endowed with:

Red- the bright color is given by beta-carotene (protovitamin A), which, like vitamin C, is very abundant. It also contains choline.
Pink- indicates that this tomato contains more selenium than other “flowers”. The substance prevents the appearance of neoplasms and is responsible for stimulating intestinal motility.
Yellow- rich in lycopene, which is more abundant than in red or pink tomatoes, as well as retinol and myocin. Sun-colored fruits contain less water than their “brothers” and more pulp. They contain much less organic acids that irritate the mucous membranes of the stomach and intestines, as well as allergens.
Green- a tomato that has not had time to ripen, eating it raw can have a negative impact on the condition. It contains solanine, a high concentration of which is harmful to the body. You can eat green fruits, but only after they have undergone heat treatment.

About the benefits

It is beneficial for men and women to regularly eat tomatoes of different colors.

This is explained by the fact that the fruits, depending on what form they are in (fresh or canned):

are powerful antioxidants;
protect against pathologies of the heart and blood vessels;
strengthen the immune system;
improve vision;
fight cholesterol;
relieve fatigue;
reduce the risk of cervical cancer;
dulls the feeling of hunger, which is especially valuable when following a diet;
stimulate the production of tyramine and serotonin, which fight depression.

Dried tomatoes are indicated for:

atherosclerosis;
heart diseases;
diarrhea.

Tomatoes help pregnant women cope with the manifestations of toxicosis in the early stages and prevent nausea and vomiting. Fiber, which fruits are rich in, relieves constipation. Tomatoes are no less useful for older people, of course, in the absence of contraindications.

Tomato puree will become an indispensable fortified food product for children over one year old. Children after two years can be offered fresh tomatoes. Naturally, they are introduced into the diet little by little.

A little about the dangers of tomatoes

Sun-dried tomatoes are rich in oxalic acid, excessive consumption of which is harmful to the body. Salted fruits are saturated with sodium chloride, more simply - salt. It promotes the accumulation of excess fluid in the body, leading to edema. Pickled tomatoes can cause the formation of kidney and bladder stones. Pregnant women in the third trimester and children should be careful about preservation.

You will have to give up tomatoes if you are sick:

gout;
cholelithiasis;
arthritis.

Products are harmful if:

individual intolerance;
aggravated diseases of the gastrointestinal tract and kidneys.

Tomatoes are a valuable source of nutrients. With regular but moderate consumption, they will saturate the body with vitamins and minerals, preserving beauty and health for many years. According to nutritionists, 300 grams of fresh fruits per day is enough for an adult.

0,628 Calories (Kcal) 21

100 g of freshly squeezed tomato juice contains:
Main substances:	G	Minerals:	mg	Vitamins:	mg
Water	93,9	Potassium	220	Vitamin A	38,5
Squirrels	0,76	Phosphorus	19	Vitamin C	18,3
Fats	0,06	Magnesium	11	Vitamin E	0,91
Carbohydrates	4,23	Calcium	9	Vitamin PP	0,67
Calories (Kcal)	17

100 g of ripe canned tomatoes in their own juice contains:
Main substances:	G	Minerals:	mg	Vitamins:	mg
Water	93,65	Potassium	221	Vitamin A	41
Squirrels	0,92	Phosphorus	18	Vitamin C	14,2
Fats	0,13	Magnesium	12	Vitamin E	0,32
Carbohydrates	4,37	Calcium	30	Vitamin PP	0,73
Calories (Kcal)	19

Medicinal properties

Tomato contains a set of elements that have a beneficial effect on the cardiovascular system and help cleanse the body. Tomato is an important source of lycopene (a powerful antioxidant that has immunostimulating and antitumor effects, slows down the aging of the body) and glutathione (a substance that protects cells from toxic free radicals). Thanks to these properties, tomato is an indispensable product in any balanced diet, as well as in a low-fat diet, anti-cancer diet, etc.

Lycopene– the component that gives tomatoes their red color. Accordingly, the “redder” the tomato, the more of this substance it contains. This microelement has properties similar to beta-carotene (contained in carrots), namely an anti-carcinogenic effect. Research shows that this flavonoid stimulates bone formation. It is recommended for people diagnosed with osteoporosis, menopause or brittle bones. Lycopene reduces the risk of developing certain types of cancer, such as prostate, stomach, bladder and uterine cancer. It is found in fresh tomatoes, but it is especially abundant in tomatoes that have been heat-treated, since the cooking process helps release lycopene and improve its absorption in the body.

Glutathione– has the properties of a powerful antioxidant, helps get rid of free radicals that cause many diseases. A large amount of glutathione is found in the skin of many vegetables, so it is also useful to eat tomatoes raw, in salads. This is a very important element that removes toxins, especially heavy metals (which, when accumulated, lead to deterioration of the body).

Scientific studies have shown that tomatoes and tomato sauce help reduce the risk of prostate cancer. This effect is observed due to the antioxidant properties of tomato. It is believed that lycopene and glutathione bind to prostate tissue and thus reduce the risk of damage to its DNA.

Use of the fruit

Externally, tomato is used as a bactericidal agent for purulent wounds, in the form of a paste. For varicose veins, tomato slices are applied to problem areas, secured with a bandage and held until a tingling sensation appears. Then the feet are washed with cold water. It is believed that such procedures should be carried out daily for a month.

For dull and dry facial skin, tomato is used as a cosmetic product. In addition, tomato pulp can be used as a stimulant for hair growth. Tomato can be used in creams and masks. Nourishing tomato cream with the addition of lanolin and oatmeal is suitable for any skin type. As one of the components of face masks, tomato can be used for dry, normal, oily, combination and aging skin. Also, tomato is used in body masks and peelings.

Freshly squeezed tomato juice can be used for liver diseases (together with honey), loss of strength (adding chopped parsley, dill and salt), atherosclerosis, obesity, anemia, constipation. Tomato juice enhances the secretion of gastric juice and intestinal motility, suppressing the effect of unfavorable intestinal microflora.

In oriental medicine

In traditional oriental medicine, the tomato is of particular importance because it can be consumed both as a fruit and as a vegetable. In one of the ancient Chinese books on dietetics, a tomato is described as “ sweet and sour in taste, cold in nature" The book also mentions that tomato has health benefits as it cools the body and reduces liver heat, thereby maintaining its balance and removing toxins. Therefore, tomato is indispensable in the following cases:

for people with high blood pressure, which is believed in Chinese medicine to be often caused by " liver heat»;
for those who suffer from decreased appetite or indigestion, a feeling of a full stomach, abdominal discomfort or constipation. Cooked tomato is especially good for children with poor appetite;
for people who drink alcohol. Tomato juice drunk before, during or after drinking alcohol helps the liver absorb it and quickly eliminate toxins from the liver and the body as a whole;
The tomato is “cold” in nature, so it is more useful than ever on hot days and summer. Chinese medicine has an idea of the body and nature as one inextricable whole, so in hot weather the body will especially suffer from external heat. Heat causes changes in the body and can lead to symptoms such as dry skin, thirst, dark urine, sweat, overheating of the body, changeable emotions and insomnia. The cooling properties of tomatoes help reduce these symptoms and avoid heat stroke. Tomato is a summer fruit and is especially suitable for consumption during the hot season.

In scientific research

Despite the abundance of modern plant species and the already studied data on the beneficial properties of tomatoes, scientists continue to study many aspects relating to the tomato. For example, much attention is paid to artificial cultivation and genetic engineering to improve the taste properties of the plant, its resistance, the presence of nutrients, growth rate, and aroma.

An important place in research is also occupied by the study of the origin of the tomato and, in particular, some of its species. For example, the genes responsible for the production of stem cells are being studied - research that could ultimately optimize the size of any type of fetus. The difference between organically grown and large-scale agriculturally grown tomatoes is also explored.

In 2017, scientists worked on assessing the biofilm-forming properties of bacteria Listeria monocytogenes(the causative agent of a severe infectious disease), the tomato was one of the vegetables that were studied in three interaction categories (slowing or accelerating growth, no effect). As a result of this study, it turned out that the strain that is present on the surface of the tomato (as well as daikon, apple and lettuce) stimulates the growth of the studied bacterium.

In addition, it is worth noting that the tomato, as one of the most common products in the domestic diet, often becomes the object of research in economics, nutrition, innovative science, and agricultural sciences. For example, when analyzing the diversification of rural production, growing tomatoes is considered as one of the promising branches of agriculture. It is expected that the development of this industry could potentially bring high income, tax benefits, lack of competition in the domestic market and a good harvest throughout the year when growing tomatoes in a greenhouse.

Tomatoes are also mentioned in interdisciplinary studies - for example, in work on the images of plants in artists' paintings as a resource of information on the history of agronomy. This study provides an example of paintings by L. E. Melendez (1772) and P. Lacroix (1864), which show how the tomato changed its shape as a result of selection towards a smoother and less ribbed one (for more convenient transportation and harvesting).

Thus, the tomato as a subject of comprehensive scientific research does not lose its relevance and importance.

In dietetics

Nutritionists value tomatoes primarily for their beneficial and medicinal properties. They contain sugars (mainly fructose and glucose), mineral salts (iodine, potassium, phosphorus, boron, magnesium, sodium, manganese, calcium, iron, copper, zinc). Tomatoes are also rich in vitamins - A, B, B2, B6, C, E, K, P, beta-carotene. Tomatoes contain organic acids and the powerful antioxidant lycopene, which can protect against prostate and cervical cancer, stop tumor cell division and DNA mutations, and reduce the risk of developing cardiovascular diseases. Heat-treated tomatoes contain even more lycopene than raw tomatoes, which is why prepared tomatoes are often recommended by nutritionists.

Tomatoes regulate the functioning of the nervous system, have an anti-inflammatory and antibacterial effect, improve metabolism and digestion, help with asthenia and atherosclerosis, and are also a good diuretic for kidney and bladder diseases.

Tomatoes contain many organic acids, especially malic and citric. Salts of organic acids in the process of assimilation leave a significant supply of alkaline mineral components in the body and thus contribute to alkalization of the body and the prevention of acid shifts. Thus, tomatoes maintain the necessary acid-base balance in the body. The low content of purines in tomatoes is an important link in the structure of a purine-free diet for the prevention of atherosclerosis. Tomatoes contain folic acid, which plays an important role in hematopoiesis, and also promotes the formation of choline in the body, a substance that normalizes cholesterol metabolism. Thus, tomatoes can be widely used in the diet of mature and elderly people, as well as patients with impaired uric acid metabolism (gout).

In cooking

Tomatoes are widely used in cooking. They are used as an ingredient in appetizers, first and second courses, salads - both raw and cooked. We have become completely accustomed to salads with fresh tomatoes, tomato soups, sauces, pizza and pasta with tomato dressing. Tomatoes are successfully used to prepare various types of canned food. The fruits contain a significant amount of acid, which makes it possible to limit the production of canned food to sterilizing them in boiling water. Depending on what taste the housewife wants to achieve, tomatoes can be pickled, salted, cooked into sweet sauce, juice or compote. As a rule, any type of canning uses sugar, salt, vinegar, citric acid and all kinds of spices. When properly prepared, the product can be stored in a cool, dark place for several years. These preserves are always an excellent addition to side dishes, meat, fish, salads and independent snacks. A well-known tomato product is ketchup - a thick tomato sauce with added seasonings.

Combination with other products

According to the rules of a healthy diet, it is not advisable to combine tomatoes with starchy and cereal products. It is recommended to eat tomatoes with herbs and vegetables that do not contain starch. It is advised to take tomatoes with proteins and fats, thus improving their absorption. A healthy combination is considered to be tomato and avocado, as well as broccoli.

The combination of tomatoes and cucumbers that we are used to is not as healthy as it seems - the components of these vegetables, according to recent studies, mutually interfere with the absorption of each other’s medicinal components.

Beverages

The most famous tomato drink, as you might expect, is tomato juice. It is consumed both in its natural form and with the addition of salt, pepper, celery, Worcestershire sauce, lemon and lime juice. In addition, tomato juice is used as a component of several alcoholic cocktails. Tomatoes can be added to vegetable smoothies based on yogurt or kefir, and you can also make compote with spices from them.

Dangerous properties of tomatoes and contraindications

Despite all the beneficial properties of tomatoes, there are several contraindications to their use:

You need to be as careful as possible with the leaves of the plant bush, as they are poisonous.
People prone to heartburn and high acidity should be wary of tomato fruits.
Also, tomatoes can cause severe allergies.
According to some studies, people with chronic kidney disease should use tomatoes with caution due to their high potassium content.
Tomatoes can aggravate irritable bowel syndrome and diarrhea, and are also contraindicated for gallstones.
It is not recommended to use store-bought tomato paste, as it contains preservatives that are harmful to the body.
If you have hypertension or cardiovascular diseases, it is not recommended to eat pickled and salted tomatoes, as they can cause the appearance of stones in the bladder. In addition, kidney stones can occur if you regularly consume canned tomato juice, as it contains starch.
For pancreatitis and ulcers, moderate consumption of tomatoes is recommended, as they can provoke an exacerbation.

We have collected the most important points about the benefits and possible harm of tomatoes in this illustration and will be very grateful if you share the picture on social networks with a link to our page:

In 1959, the American magazine Ellery Queen's Mystery Magazine published a story about how a cook, a political supporter of Britain, tried to poison American President George Washington with a dish of tomatoes. In those days, in the 18th century, the tomato was considered poisonous. The cook, taking advantage of Mr. Washington's cold and impaired taste perception, added tomato pulp to the stew. After serving the dish, the cook committed suicide. In his last letter he wrote: “As a cook, I do not believe in suicide by poison; I'm too fat to hang myself; but, by vocation, I am a master at handling a knife.” As it turned out later, the story was a fiction, but it could well be true, because the tomato was indeed considered poisonous for a long time.

The tomato is often found in folk art, for example in proverbs. In German they say that someone who does not see the real situation - “ tomatoes in the eyes". In Arabic " be like a tomato" means " be a sociable and pleasant person". Well, in Russian we remember tomatoes when we talk about the most important thing - love. After all, alas, " love has passed - the tomatoes have wilted».

Latin name for tomato Lycopersicum esculent, was coined by the French botanist Joseph Pitton de Tournefort in the 17th century and meant " wolf peach" Round and juicy, the tomato fruit has been mistakenly equated with belladonna berries and considered poisonous - hence the name.

Tomato, in turn, comes from the Spanish tomate– derived from the ancient Aztec word tomatl .

The name tomato comes to us from the Italian language, “ Golden Apple" - pomo d'orо, since yellow varieties of the fruit were probably originally used in Europe.

Story

This is a vegetable of the nightshade family, originating from South America, and occupying a leading place in the world among vegetable crops.

In 1519, conquistador Fernando Cortes first saw the bright red fruit in the gardens of Montezuma. Impressed, he brought tomato seeds to Europe, where they began to grow it as an ornamental plant.

The first country to begin cultivating tomatoes was Italy. From a botanical point of view, tomato fruits are considered berries, but in everyday life and in the way they are used, they have long taken their position among vegetables.

Varieties

There are hundreds of types of tomatoes - small cherry tomatoes the size of grapes, huge tomatoes " Bull's heart» weighing 600-800 grams, juicy for salads and meaty for pasta, campari And " cream”, are just the most famous of many varieties. The color of the fruit, in addition to red, can vary from white, orange, yellow, green to purple and chocolate.

Features of cultivation

The plant can be annual or perennial.

Annual bush reaches a height of 60-90 centimeters, at the tips of the branches instead of leaves there are buds. The fruits usually ripen all at once, and after ripening the plant dies.

Perennial tomato is a climbing plant that requires support with stakes or a cage. This tomato will bear fruit until it freezes. The fruit usually ripens later than that of an annual plant, but generally produces a larger yield. The flower is usually located on the main branches. The height reaches 1.5-3 meters, provided that the plant is constantly supported and climbs.

Tomato is a rather whimsical plant. Loves space, warmth (temperature about 25 degrees) and a lot of light. The seeds should be located at a sufficient distance from each other so that the branches can break through without interfering with each other. Free air circulation is essential for proper tomato growth, as is warm soil. Adequate moisture is also very important. The best time for planting is late spring and early summer, but seed preparation begins at the end of January by warming and processing. In the first half of February, seeds are planted, and seedlings appear in March. You can grow tomatoes in the ground, in a greenhouse or in pots, upside down. The latter method is convenient where there is little space or infertile soil.

Selection and storage

Ripe tomatoes have a fairly rich aroma. If there is no smell, most likely the tomatoes were picked unripe. The stalk should be small. When choosing tomatoes, you need to pay attention to the smoothness of the skin, the absence of cracks, stains and traces of impacts.

A fully ripened tomato is soft and springy, but you can only choose it if it is consumed immediately. An overripe tomato is always good for sauces and soups. Healthy fruits have thin skin and uniform flesh.

If thin white veins are visible in the pulp, there are white spots in the core, and the core itself is “plastic” to the touch, then the tomato contains nitrates.

The storage conditions of a tomato directly depend on how ripe it is. Room temperature will speed up the ripening process. Therefore, if you want the tomato to ripen, feel free to leave it in a warm place. Ripe tomatoes are best stored at around 12 degrees Celsius. At this temperature, the tomato will stop ripening, but will not lose its taste and beneficial properties.