You are here: Vegetables The benefits and harms of tomat
With the arrival of summer on the shelves of our markets there are fresh vegetables that are essential to our everyday table. Tomatoes - liked the product, the main ingredient of summer vegetable salads. Tomatoes rightly take the first place in the ranking among the vegetables, which are rich composition and beneficial for our body. Homeland tomato is considered South America. It was there that grew wild tomatoes, however, they are growing in the area to this day. In 2001 the tomato was officially proclaimed the European Union as a fruit; Botany says that tomatoes - berries. From a culinary point of view of our country's tomatoes - it is vegetables, and is the idea of us closest tomatoes. Tomatoes have a nice fresh taste sour, goes well with all the side dishes, meat and vegetable dishes.
What else can surprise us these fruits, which are tomatoes, the benefits and harms of red fruits, as well as simple tips for health - all this we consider in this article. The chemical composition of tomatoes and their nutritional value Calories 100 g ripe ripe tomatoes - 20 kcal. Considering how many calories the body spends on chewing and digesting, we can safely say that the tomato is almost no energy value. Even eating a couple of fleshy fruit, you do not reach the calories - the percentage in tomatoes of the daily value ranges of 0.5-1%. His richness tomatoes owe a high water content - about 94 grams of 100 g is water. Other - "dry" component tomatoes (about 5%), containing fructose, glucose, cellulose, starch, pectin / minerals. The main nutritional value of tomatoes are: Carbohydrates - 4.2 g; Mono- and disaccharides - 3.5 g; Ash - 0.7 g; Dietary Fiber - 0.8 g; Proteins - 0.6 g; Organic acid - 0.5 g; Starch - 0.3 g; Fat - 0.2 g bright coloring of tomatoes due to the presence of a concentrated substance lycopene. He dispersed all over the fruit, and brings incredible benefit immunity - helps fight free radicals, thus actively protecting the body from cell neoplasms, including from cancer. Lycopene also has a direct effect on bone health, as an active occurrence of osteoporosis prevention. What are the tomatoes are most useful - differences and features fruits Fresh tomatoes. The fruits, which are not subjected to heat treatment - ideal for use in food. If fresh tomatoes, benefit and harm is not negotiable, it is certainly a valuable food product. The most useful of bright red tomatoes, they have less sugar, but most of the lycopene, as well as the body needs acid - folic and ascorbic. Pink tomatoes are sweeter, they can boast the largest number of fructose. They also have a lot of fiber, which is useful for cleansing the bowel, and generally improving the gastrointestinal tract. Green tomatoes. This coloration suggests that tomatoes picked before they are ripe. The green tomatoes focused a lot of organic acids: malic, oxalic, citric. These acids are essential for metabolic processes, improving metabolism, for stimulation of mental performance. Green tomatoes, benefit and harm that is relevant to us, contain less water than ripe. Dietary fiber in unripe tomatoes anymore. Green tomatoes are shown to use for chronic constipation, indigestion, lack of appetite.