health benefits of Tomatoes

Health Benefits of Tomatos

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Health Benefits of Tomatoes

BENEFITS:

• A useful source of vitamins A and C, folate and potassium.
• A good source of lycopene, an antioxidant that protect against some cancer.

DRAWBACKS:

• Raw or cooked, may cause indigestion and heartburn.
• A common cause of allergies.

Health Benefits of Tomatoes

Tomatoes are usually common for any person and daily used to cook in every homes, therefore here is some conflict that tomatoes are fruit or vegetable. Tomatoes look like fruit but it is basically used for meal as vegetable. equally delicious raw or cooked, tomatoes are low in calories and rich in vitamins and other healthful substances,. Tomatoes, like potatoes sweet papers, and eggplants, belong to the night shade family. Brought to Europe from Central America by the Spanish during the 16th Century, tomatoes were grown as decorative plants, often referred to as poisonous love apples in northern Europe, where it was feared that poisons in the leaves might be present in the fruit as well. Colonists emigrating from this area brought this misconception to the New World. Meanwhile the Spanish and Italians discovered that tomatoes were indeed edible, and as they immigrated to the United States, they brought their taste for tomatoes with them  Today the tomatoes with them. Today the tomato is one of the worlds leading vegetable crops.

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 SPECIAL BENEFITS OF TOMATOES:

"Recent good health news for men is that eating tomatoes regularly may reduce the risk of prostate cancer". Harvard researches found that men who consumed tomatoes or tomato based foods, including pizza at least four times a week had a 20% lower risk of prostate cancer than those who avoided tomatoes. Men who ate tomatoes 10 times a week reduced their risk by almost half. It didnt matter what from the tomatoes were in although cooked tomatoes appeared to be more protective than fresh.

The researchers theorize that lycopene, BIOFLAVONOIDS that are closely related to beta carotene are the natural cancer fighting agents in tomatoes.  (Lycopene are also found in pink  GRAPEFRUITS and WATERMELONS.) They also speculate that cooking releases the fat soluble lycopene from the fruits cells and that a small amount of oil such as that in pizza or tomato sauce  intensifies the protective effect.

Although no single food can prevent cancer altogether, nutrition experts advise us to hedge our bets by consuming plenty of fruits and vegetables, such as tomatoes, that are rich in ANTIOXIDANT nutrients, which protect against the  cancer causing cell damage that occurs when the body burns oxygen.

Health Benefits of Tomatoes

VALUES OF NUTRITION:
One medium size ripe tomatoes contains only 25 calories, together with about 20mg of vitamin C and 1,400 I.U. of vitamin A, in the form of its precursor, beta carotene. most of the vitamin C is concentrated in the jelly like substance that encase the seeds. Many recipes advise removing the seeds to prevent the  development of a bitter taste during cooking, cooks who prefer to conserve all possible nutrients may use plum tomatoes, which have smaller seeds that impart less bitterness than larger ones.

Commercially prepared tomato sauces vary in calorie content, depending on added ingredients. Some tomato product may have high levels of added salt, people on low sodium diets should look for chose with no extra salt. On average a half cup of canned tomato sauce contains about 85 calories, which may increase substantially with the addition of oil. A half cup of canned tomatoes contain only 25 calories. Tomato paste is a concentrated source of nutrients, a 3-1/2 ounce can contains about 80 calories, with 2100 I.U of vitamin A and 50mg of vitamin C, together with good amounts of the B group vitamins and 970mg of potassium. Canned tomato juice like fresh tomatoes, is a good source of vitamin A. Some vitamin C is lost in the processing, but some brands are fortified to raise the vitamin C, content to the same level as found in fresh tomatoes.

Health Benefits of Tomatoes

Red tomatoes contain up to four times as much vitamin A as preen but ripe and unripe tomatoes are otherwise nutritionally similar. Ripe tomatoes should be stored at room temperature, at 40F or below, the flesh becomes mealy. The green tomatoes left on the vine at the end of the season should be harvested and cooked, frozen or pickled. Sun dried tomatoes are a flavorful addition to many dishes, but those packed in oil are high in calories.

DRAWBACKS:
Solanine s are toxic substances present in minute quantities in all members of the nightshade family, they may trigger headaches in susceptible people. Tomatoes are also a relatively common cause of ALLERGIES. An unidentified substance in tomatoes and tomato based products can cause acid re flux, leading to INDIGESTION and HEART BURN. Individuals who often have digestive upsets should try eliminating tomatoes for 2 or 3 weeks to see if theres any improvement.

CONDIMENTS OF TOMATOES:
Many commercially prepared PICKLES and OTHER CONDIMENTS are based on tomatoes, including ketchup and chili sauce, pasta sauces chutneys and the Latin American salsa that has overtaken ketchup as Americas most popular condiment, while these preparations add zest to food, they add little nutrition the quantities used. In addition, their calorie content is often boosted with generous quantities of sugar and oil and because many are high in salt, they should not be eaten by people who need to restrict their sodium intake.