Chemical composition and energy values ​​of fresh tomatoes. Calories and nutritional value

Tomato fruits contain pectin substances, sugars, mineral salts, nitrogenous substances, organic acids, alkaloids, vitamins B1, C, K and PP, pantothenic acid and carotene (provitamin A). Tomato juice is rich in provitamin A, vitamin C, aromatic and coloring substances. The stem and leaves of the plant contain essential oil, rutin, tannins; roots - tomatidine, from which the steroid testosterone is obtained. By pressing or extraction methods, fatty oil (up to 25%) is obtained from tomato seeds, which contains stearic, palmitic, linoleic and linolenic acids.

Medicinal properties.

Besides the beautiful taste qualities Tomato has a whole range of useful and healing properties. Tomato fruits are full of minerals and vitamins that are so necessary for the body.
Tomatoes contain lycopene, a substance with powerful therapeutic properties.
This substance can stop DNA mutations and tumor cell division, protect women from cervical cancer, and men from prostate cancer. Lycopene gives tomato fruits an intense red color and is a strong natural antioxidant - its antioxidant properties are stronger than those of vitamins C and E.

An interesting fact is that processed tomatoes contain even more lycopene than raw tomatoes. The absorption of lycopene is higher if tomatoes are consumed together with fats. For example, tomato salad with vegetable oil. It is also useful to eat boiled tomatoes. Tomatoes have diuretic properties and are used for bladder and kidney diseases. The fruits contain serotonin (the hormone of joy), which is why they improve mood. Just like garlic and onions, tomatoes contain phytoncides (substances that destroy or inhibit the growth and development of bacteria), which determines its antibacterial properties.

The low calorie content of tomatoes makes it possible to include them in the diet of those who struggle with overweight.
It is impossible not to note the significant cosmetic properties tomatoes, which manifest themselves in restoring elasticity and tone of the skin, restoring its freshness and youth.
Constant consumption of tomatoes reduces the risk of diseases of the cardiovascular system, stops changes in the retina of the eyes, leading to loss of vision in retirement age.
In addition, tomatoes protect the body from harmful effects solar radiation.

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.

In France, the tomato was called the “apple of love” (“ pomme d'amour"), as it was believed to have aphrodisiac properties.

Latin name 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. 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.

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.

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. Last method convenient where there is little space or infertile soil.

How to choose a good tomato?

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.

How to store tomatoes

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.

Useful properties of tomatoes

Chemical composition and presence of nutrients

100 g of ripe raw tomatoes contains:
Main substances:	G		Minerals:	mg		Vitamins:	mg
Water	93,76		Potassium	223		Vitamin A	43
Squirrels	0,85		Phosphorus	24		Vitamin C	19
Fats	0,33		Magnesium	11		Vitamin E	0,38
Carbohydrates	4,64		Calcium	5		Vitamin PP	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 - important source lycopene (a powerful antioxidant that has an immunostimulating and antitumor effect, 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 diet with low content fats, 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 very important element, which removes toxins, especially heavy metals (which, when accumulated, lead to a deterioration in the body’s condition).

Scientific research has shown that tomatoes and tomato sauce help reduce the risk of cancer prostate gland. This effect is observed due to antioxidant properties 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 added lanolin and oatmeal 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 increases secretion gastric juice And intestinal motility, suppress the effect of unfavorable intestinal microflora.

Use in oriental medicine

In traditional oriental medicine, tomato has special meaning 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 increased blood pressure, which is believed in Chinese medicine to be often caused by " liver heat»;
• for those who suffer from decreased appetite or indigestion, feeling 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 qualities of tomatoes help reduce these symptoms and avoid heatstroke. Tomato is a summer fruit and is especially suitable for consumption during the hot season.

Plant in scientific research

Despite the abundance of modern plant species and already studied data on beneficial properties tomatoes, scientists continue to research many aspects related to tomatoes. For example, much attention is paid 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.

Use 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 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 who plays 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 metabolic disorders uric acid(gout).

Use 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 latest research, mutually interfere with the absorption of each other's medicinal components.

Tomato drinks

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.

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».

And in our article, record-breaking products, you can look at the giant tomatoes and other vegetables that diligent gardeners managed to grow.

The great national love for tomatoes around the world is proven by numerous festivals, museums and monuments dedicated to this wonderful product. Here are just a few of them:

Dangerous properties of tomatoes

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, since 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.

Do you know how to quickly cut cherry tomatoes? Watch the video.

Tomato (tomato) is a herbaceous plant of the Solanaceae genus, grown as a vegetable crop. Its homeland is South America, where wild varieties are still found today. The name “tomato” comes from the phrase “pomo d’oro”, which means “golden apple” in Italian. For a long time (until the 17th century), tomatoes were considered inedible, so European gardeners cultivated them exclusively as an exotic ornamental plant. Tomato was recognized as a vegetable crop only in the 18th century thanks to the scientist A.T. Bolotov, who managed to achieve complete ripeness of the fruit using the ripening method and the seedling method.

At present, tomatoes are considered one of the most popular crops in the world, widely used in the food industry.

Botanical description

According to the culinary classification, the tomato is a vegetable, and the botanical classification is a berry.

Due to high demand, many varieties of the product have been developed, which differ in: shape (heart-shaped, flattened, round, elongated), color (yellow, orange, pink, red, purple, dark burgundy), surface type (medium ribbed, highly ribbed, smooth , slightly ribbed), weight (from 0.02 kg to 1 kg/1 fruit), duration of the growing season (very early, early, mid-early, late, very late).

Tomato has root system monopodial (rod) character, which is located in upper layers soil. The stem is covered with hairs, erect or lodging.

Based on plant height, the crop is divided into the following types: dwarf (up to 30 cm), low (30-50 cm), medium (50-90 cm), high (90-150 cm), very high (over 150 cm).

The leaves consist of lobes, alternate. The inflorescence is a racemose curl; depending on the variety, it can be polysyllabic, uncomplicated or simple.

The fruit is a watery, juicy berry with small seeds of a triangular-kidney-shaped configuration. The surface, shape and size of a tomato are highly dependent on its growing conditions. Under unfavorable factors, the berry loses its ribbing, becomes rounded, and decreases in size relative to the usual parameters of the variety.

Tomato seeds remain viable for 5-7 years.

Interestingly, the length of the growing season of the plant depends on the territorial location of the site. As the planted fields move from south to north, ripening lengthens. As a result, the shift in the germination period can reach 30 days.

Chemical composition

Tomatoes do not contain starch and cholesterol; they contain virtually no fat, sugar or dietary fiber. Traditionally, it is considered the most watery vegetable, while the tomato is in no way inferior to it (100 g of product contains 95.28 g of water), therefore it is recommended for use in diets for weight loss. Tomatoes contain an antioxidant (lycopene), which prevents DNA mutations and growth cancer cells. In the human body it is absorbed with fats plant origin(oil).

Energy value, per 100 g of product:

• yellow tomatoes, raw – 15 kcal;
• orange tomatoes, raw – 16 kcal;
• red tomatoes, raw – 18 kcal;
• Cherry tomatoes, raw – 27 kcal.

The energy ratio is 12%: 9%: 84%.

Anthocyanins, abscisic acid, sterols, triterpene saponins were found in the fruits, essential oil and glycoalkaloids (tomatine, tomatidine) were found in the leaves.

The characteristic aroma of tomatoes is given by aldehydes (furfural, benzaldehyde) and volatile alcohols (isovaleric, isobutyl), and their color is given by phenols, anthocyanins, anthoxanthins, lycopene and carotene.

Table No. 1 “Nutritional value of tomatoes by type”

Components	Content per 100 grams of product, grams
	Yellow	Orange	Reds	"Cherry"
Water	95,28	94,78	94,52	93,4
Carbohydrates	2,98	3,18	3,89	3,84
Squirrels	0,98	1,16	0,88	1,2
Alimentary fiber	0,6	0,8	1,1	0,81
Ash	0,4	0,59	0,4	0,4
Organic acids (oxalic, succinic, tartaric, citric, malic)	0,6	0,6	0,6	0,6
Mono- and disaccharides	3,5	3,2	2,63	2,01
Fats	0,28	0,18	0,2	2,02
Lycopene	–	–	2,573	2,16
Lutein+Zeaxanthin	–	–	0,123	0,08

Table No. 2 “Chemical composition of tomatoes by type”

Name	Concentration of nutrients in 100 grams of product, milligrams
	Yellow	Orange	Reds	"Cherry"
Vitamins
Ascorbic acid (C)	9,0	15,0	13,7	24,0
Niacin (B3)	1,179	0,593	0,594	0,49
Pantothenic acid (B5)	0,12	0,186	0,089	–
Pyridoxine (B6)	0,056	0,059	0,078	0,1
Riboflavin (B2)	0,047	0,034	0,019	0,039
Thiamine (B1)	0,041	0,046	0,037	0,06
Folic acid (B9)	0,031	0,029	0,015	0,0113
Beta carotene (A)	–	0,075	0,449	1,2
Choline (B4)	–	–	6,7	–
Tocopherol (E)	–	–	0,54	0,40
Betaine	–	–	0,1	–
Phylloquinone (K)	–	–	0,0079	–
Macronutrients
Potassium	258,0	212,0	237,0	290,7
Phosphorus	36,0	30,0	25,0	27,0
Calcium	11,0	6,0	9,0	14,3
Sodium	23,0	41,0	6,0	39,0
Magnesium	11,0	9,0	10,0	20,1
Chlorine	–	–	56,0	61,0
Sulfur	–	–	11,0	11,0
Microelements
Iron	0,49	0,46	0,26	0,9
Zinc	0,28	0,13	0,18	0,2
Manganese	0,11	0,088	0,114	0,14
Copper	0,101	0,062	0,059	0,112
Selenium	0,0004	0,0004	0,0004	0,0004
Fluorine	0,02	0,02	0,023	0,0201
Molybdenum	0,007	0,007	0,007	0,007
Cobalt	0,005	0,005	0,005	0,005
Iodine	0,002	0,002	0,002	0,0021
Bor	0,115	0,115	0,115	0,115
Chromium	–	–	–	0,005

More than 60 million tons of tomatoes, 44 million tons and 36 million tons are grown annually in the world. The largest areas of vegetable plantations are concentrated in China, where the volume of plant cultivation is 16% of general production around the world. Interestingly, tomatoes contain the “happiness hormone” serotonin, which improves mood, and the main part ascorbic acid concentrated surrounded by seeds.

Interestingly, heat treatment (for 2 minutes of cooking) increases the volume of lycopene in tomatoes by 1/3. And red varieties contain more nutrients than yellow ones.

The pulp of ripe fruits contains phytoncides that prevent the development of infection.

Beneficial features

Fresh tomato juice and pulp puree are prescribed for children, adults and women during pregnancy. This is the best natural source of mineral compounds, vitamins, and dietary fiber. Interestingly, ancient Indian tribes consumed the vegetable to enhance male potency.

Tomato is a home healer used to treat nervous disorders, depression, gastritis with low acidity, diseases of the eyes, skin, upper respiratory tract, wounds, burns, colds, ARVI. And also for the prevention of atherosclerosis, vitamin deficiency, and increased libido.

The vegetable has diuretic, choleretic, anti-inflammatory, and antioxidant properties.

"Power" of tomatoes:

1. They lower blood pressure, prevent the formation of blood clots, and normalize the acid-base balance.
2. Prevents the growth and decay of cancer cells.
3. Improves metabolism and quenches thirst well.
4. Normalizes the functioning of the heart, nervous system, and digestion.
5. They lift your spirits, support your immune system, and give strength to your body.
6. Neutralizes toxins accumulated in the intestines and promotes excretion.
7. Improve the absorption of information, prevent eye diseases.
8. Promotes weight loss. Potassium salts reduce the ability of body tissues to retain water. As a result, kilograms disappear along with excess fluid.

Remember, most of the nutrients are contained in the skin of the tomato, so it should not be peeled.

Tomatoes are especially useful for smokers. Biologically active substances, included in their composition, break down and remove nicotine toxins and tar from the lungs. In addition, they normalize taste and rid teeth of tobacco plaque.

In the absence of contraindications, tomatoes can be included in the daily diet up to 5 pieces.

Due to the rich vitamin and mineral composition, it is recommended to spend fasting days on tomatoes from time to time.

Doctors' prohibitions

Tomato is a widespread product around the world, which is consumed both raw and processed (salted, pickled, dried, fried, baked). Sauces, ketchups, soups, fillings for pies and pizza are prepared on the basis of the vegetable. However, is it really that harmless? this product? Let's consider this issue in detail.

Tomatoes pose a hidden health hazard to people in following cases:

1. At individual intolerance. Bright fruits, like citrus fruits, chocolate are the strongest allergens; they can cause hives, sneezing, coughing, swelling, runny nose and pain in the eyes.
2. For cholelithiasis. The constituents of tomatoes activate the functioning of the stomach and pancreas, participate in the digestion process, enhance intestinal motility, and have a strong choleretic effect, which can lead to the displacement of stones in the gall bladder and only threatens to worsen the patient’s health.
3. For pancreatitis. Tomatoes provoke inflammation of the pancreas. Unripe, green fruits pose the greatest danger to the patient's health.
4. For kidney disease. disrupts water salt metabolism, which exacerbates problems with genitourinary system. In addition, canned tomatoes contribute to the growth of kidney stones (if there is such a predisposition).
5. For gastrointestinal diseases. Gastritis and stomach ulcers, especially in the acute phase, are direct contraindications to eating tomatoes.
6. For joint diseases. Oxalic acid concentrated in the fruit causes severe pain in the movable joint of the ends of the bones, so the product is excluded from the patient’s daily menu.
7. For hypertension. People with heart problems should avoid pickled, salty and canned tomatoes from the usual diet.

It is not recommended to combine tomatoes with eggs, fish, bread or meat. The minimum break between eating a vegetable and these food products is 2 hours. In addition, food should not be washed down with tomato juice. To avoid dilution of gastric juice and deterioration of food digestion, it is consumed 30 minutes before meals or in between meals.

Classification of tomatoes

“Maximum benefits – minimum calories” - this is how nutritionists characterize the herbaceous plant Solanaceae. The low energy value of tomatoes makes it possible to include the product in the diet of people suffering from obesity. Unlike relatives in the family, which accumulate toxic alkaloids in the pulp, tomatoes contain them in smaller quantities (5 times).

Types of tomatoes by shape:

1. Fleshy. This is the most delicious type, the distinctive feature of which is the large size of the vegetable. Used for making salads.
2. Round. Characteristic– correct shape, giving the product a beautiful appearance marketable condition. They are used in cooking for stuffing and preparing dishes that highlight the ideal shape of the vegetable.
3. Cream tomatoes. They are medium in size, elongated in shape, and have an exquisite taste. Chefs use the product to make sauces, seasonings and preserves.
4. . These are small tomatoes, the size of a nut, which are added whole to salads and appetizers to emphasize the delicacy of the dish. Unlike their larger counterparts, the dry matter content in them is 2 times higher. Thus, when consuming the same amount of ordinary tomatoes and cherry tomatoes, in the second case the human body will receive 2 times more antioxidants, sugars, and vitamins.

Cream tomatoes are valued lower than round representatives of the nightshade family. At the same time, the laurels of primacy belong to small cherry and fleshy varieties, which have an attractive appearance (the first) and an unusually sweet taste (the second).

Variety of tomatoes by ripening time:

1. Ultra-early ripening (80-85 days). As a rule, to this species belong to superdeterminate tomatoes. The fruit pulp is not sweet due to the fact that the crop grows in short daylight hours.

Ultra-early ripening fruits include the following varieties: Zhavoronok F1, Olya F, Cherry Potok F1, Sanka, Children's sweetness.

1. Early ripening (90-95 days). This group includes medium-sized determinate varieties and low standard tomatoes.

Popular hybrids: Leopold F1, Prima Donna F1, Leader of the Redskins, Tsar Bell.

1. Mid-early (100-103 days). Grown under temporary film cover, in a greenhouse or in open ground, placing the beds on the south side of the site. Common varieties: Verlioka plus F1, Moscow delicacy, Blagovest F1, Gigant Podmoskovya.
2. Mid-season (100-115 days). Fruits require more to ripen sunlight than tomatoes of early varieties.

Mid-season varieties include: Siberian Miracle, Uhazher, Budenovka, Koenigsberg, French Grozdevoy, Kostroma F1.

1. Late ripening (120-130 days). The best option for growing tomatoes is a greenhouse. Otherwise, when cultivating a plant in open ground, early frosts can lead to crop loss.

Popular varieties: De Barao, Titan, Bull's Heart, Finish, Date, Vladimir F1.

According to their intended purpose, tomatoes are distinguished for fresh consumption (with thin skin, fleshy, juicy, sweet pulp), for processing (they have a dense structure, fleshy with a minimum number of seeds), for canning (with a hard skin, regular shape), universal varieties (possess all listed advantages).

The traditional color of tomatoes is red. Purple, green, orange, yellow, black, white and pink tomatoes are much less common. The following pigments give the characteristic color to the fruits: lycopene, ascorbic acid, alpha and beta carotene, phenols, anthocyanins, anthoxanthins.

The best varieties of tomatoes in terms of taste are “Miracle of the Earth”, “Dina”, “Appetizing”, “Brown Sugar”, “Bull’s Heart” and “Bull’s Brow”.

Indeterminate or determinant

The tomato is a herbaceous plant that by its nature can grow as a vine throughout its life. Wild representatives weave around accessible areas in their homeland (America), creeping along the ground. Currently, through selection, cultivated forms with limited growth and high early ripening of fruits have been developed.

Types of tomatoes as they grow:

1. Indeterminate (unlimited growth). Tomatoes of this variety are also called liana-shaped or climbing tomatoes. They are cultivated in open and closed ground. The plant continuously grows due to the formation of lateral shoots that extend from the leaf axil. Tall varieties are sown in liter tetra bags, and determinate varieties are sown in wide peat pots.

Liana-shaped tomatoes are usually not early ripening, so they are buried in the soil earlier than others. This variety continuously bears fruit after laying the first cluster for 5 months a year.

Popular varieties: Budenovka, Bull's Heart, Andreevsky Surprise, Pink Magic F1, Babushkin Secret, Giant Raspberry.

1. Bush. A distinctive feature of the species is limited growth. The stem of the plant matures, stopping to stretch upward after the formation of three inflorescences between which 1-2 leaves are concentrated. These are fast-growing varieties that are cultivated for a quick harvest.
2. Superdeterminate - dwarf plants. They are a branched bush with inflorescences at the top. No more than 3 clusters are formed on the main stem. At the same time, the vegetative growth of the plant is inhibited for a long time.

The fruits of superdeets are the fastest ripening; up to 90% of the entire harvest ripens in 20 days.

Varieties and hybrids: Children's sweetness, Alaska, White filling, Sanka, Betalux, Children's sweetness.

1. Determinate ones have an average growth force, which stops after the formation of 5 brushes. Unlike the previous species, the speed of shoot development is more pronounced. Determinate varieties ripen 7 days later than superdeterminant varieties, and the harvest period is considered more extended. Therefore, it is advantageous to plant them in greenhouses, as the space is used more efficiently.

The most common varieties: Ladies' Man, Oak, Sakhalin, Siberian Early, Amur Zarya, Aurora F1, King of the Early, Golden Heart.

A variety of determinate varieties are standard tomatoes, which have a strong stem and low “growth”. They do not require tying up the plant.

The best varieties of tomatoes (standard): Edelrot, Hartzfeuer F1, Moskvich, Snow White, Riddle.

1. Semi-determinate - tall tomatoes. The plant has unlimited growth and matures after the formation of 10 inflorescences. These are late-ripening varieties of large sizes.

Popular hybrids: Red Arrow F1, Northern Express F1, Yvette F1.

Today, determinate varieties of tomatoes are the most popular. TO positive features which include: early ripeness, high yield (due to the formation of ovaries due to a smaller number of leaves), simultaneous production of fruits from several clusters at once. Among the disadvantages of this type are: predisposition to diseases, lower overall yield due to limited growth of the clusters, the need to apply mineral fertilizers to increased quantity and removal of stepsons (to avoid overloading the crop with ovaries).

Selection criteria and storage

Due to the wide range of varieties and hybrids of tomatoes on sale, you can get confused in their diversity and, instead of a high yield, get bushes with rotting fruits, drooping under the weight of their own branches. Before purchasing seeds, determine the purpose of cultivating tomatoes: for fresh consumption, transportation to remote regions, processing and storage.

Seed selection criteria:

• productivity;
• regionalization;
• taste qualities;
• disease resistance.

Most gardeners prefer to grow vegetables in greenhouses. This is especially true for areas with short and cold summers (northern regions). For full growth and development of the plant, the width of the greenhouse should not be less than 2 m, and the length – 4 m. At the same time, the distance between the beds should exceed 0.4 m. And its width should be 0.8 m. It is believed that in a greenhouse it is better to grow tall and low growing varieties. With the right combination, the harvest can be obtained within 7 months of the year.

Ways to select tomatoes:

1. Estimate the size of the fetus. Avoid vegetables big size, most likely chemical fertilizers were used during their cultivation. Exceptions are varieties with large fruits, weighing up to 0.5 kg - “Pink Giant”, “Beef”, “Bull’s Heart”. In other cases, it is recommended to give preference to medium-sized tomatoes.
2. Inspect the membrane of the fruit. It should be uniform in color, shiny and smooth, without stains, cuts or dents. Remember, dirt, dust, harmful microorganisms, which, when ingested, disrupt the natural intestinal microflora and the digestive process.
3. Inspect the cut of the tomato. If the internal chambers are full and juice appears on its surface, then the tomato is fresh.
4. Smell. Green tomatoes have almost no smell, and fruits that exude a delicious juicy aroma are considered ripe.
5. Inspect the stalk area. It should be the same color as the entire surface of the tomato. Green and yellow compactions indicate that the fruits were picked in an unripe state. As a result, such a product is deprived of all beneficial properties.
6. Check elasticity. Fresh tomatoes are neither hard nor soft to the touch. In the first case, the fruits are considered unripe, in the second - long since picked.

Remember, if the consistency of tomatoes is too soft, it indicates that the product has already begun to rot.

Hard veins from the stalk around the circumference of the tomato, the light green color of the pulp indicate the use of chemical fertilizers in the process of growing the vegetable and the abundance of nitrates in their composition. Avoid purchasing such a product.

Ground tomatoes are considered the most useful, containing a maximum of beneficial nutrients.

Tomatoes are stored in a dark place at a temperature of 20-25 degrees for a maximum of 3 days. Otherwise, they will become overripe, become soft and begin to rot. Vegetables placed in the refrigerator lose their flavor. However, their shelf life increases to one week. Unripe tomatoes are stored in a paper bag along with apples.

To increase the shelf life of a large batch of tomatoes, vegetables are stored in boxes and boxes with the stalks facing up, each row covered with sawdust, straw or burlap. Ideal temperature Product storage is considered to be 10 degrees above zero. If the indicator decreases, the fruits may become sick and become moldy; if the indicator increases, the fruits may become overripe and spoil. In addition, it should be ensured good circulation air in the room. Compact-sized fruits with thick skin are best preserved.

Use in folk medicine

Tomato is a good diuretic that eliminates diseases of the bladder and kidneys, it improves the functioning of the heart, reduces the likelihood of heart attack and stroke, and prevents atherosclerosis. Nutritional value fruit is determined by the content of lycopene, vitamins B, C, K, PP.

Interestingly, 100 g of tomatoes contains 2-3 times more than fish, chicken and milk. At the same time, people with gastrointestinal diseases accompanied by hypersecretion of hydrochloric acid should avoid eating tomatoes since the acid they contain has a corrosive effect on the mucous membranes of the digestive organs. This feature Tomatoes are used on the farm for cleaning plumbing fixtures.

Homemade recipes to stay healthy:

1. To improve metabolism. Ingredients: fresh tomatoes (1 kg), Antonov apples (300 g), garlic (2 cloves), horseradish (100 g). Grind all components. Take 30 ml of the pulp on an empty stomach.
2. Against anemia. Red tomatoes are a source of ascorbic acid and lycopene. These compounds improve the absorption of iron, which is involved in hematopoiesis. To combat anemia, it is recommended to take 150 ml of freshly squeezed tomato juice daily 10 minutes before meals.
3. For the treatment of respiratory tract diseases, cough elimination. Ingredients: garlic (50 g), horseradish root (100 g), fresh tomatoes(1 kg). Grind all components until smooth using a blender. Directions for use: 15 ml 3 times a day 20 minutes before meals.
4. Against varicose veins. To eliminate pain and bluish spots, fresh tomato slices are applied to swollen veins as a compress. The vegetable is fixed with a bandage, the bandage is left for 3 hours. After the specified time, the feet are rinsed with cool water. Carry out the procedure daily until a lasting result is obtained.
5. Against purulent wounds and abscesses. Tomato pulp accelerates wound healing. In addition, the fruits are attributed antiseptic effect. According to clinical studies, it has been established that phytoncides contained in tomatoes inhibit the growth of pyogenic bacteria. The fruit pulp is ground into a homogeneous paste and applied to a wound, ulcer, or abscess for 15 minutes, then removed with distilled water.

American scientists have concluded that the most effective natural way protection against cancer - eat a salad of fresh tomatoes and... The products contain substances that inhibit the growth and prevent the decay of malignant cells.

Benefits for the skin

A tomato mask improves complexion, softens the dermis, gives it elasticity and freshness, and eliminates oily shine. The beneficial properties of fruits depend on their degree of ripeness. For cosmetic procedures It is recommended to use ripe red, pink or yellow tomatoes. They contain maximum vitamins. Phytoncides contained in tomato pulp fight inflammation caused by rashes and allergic reactions. And it prevents skin aging, increasing the ability of the epidermis to regenerate.

Mask recipes:

1. For normal skin (nourishing). Ingredients: pulp of one tomato, chicken yolk, flour. Mix until a homogeneous thick mass is obtained. Apply the mask to your face for 10 minutes, rinse off.

Another recipe for preparing a nourishing mask: mix grated tomato mass (from 1 fruit) with grape juice (30 ml), warm boiled water (15 ml), honey (15 ml). Leave the mask on the skin for 10 minutes, remove any residue with a napkin, and wipe your face with toner.

1. For dry skin (moisturizing). Ingredients: cottage cheese 20% (15 g), tomato (0.5 pcs), whole cow's milk(30 ml), olive oil(5 ml). Grind the ingredients well, apply the product to the skin for a quarter of an hour, and wash.
2. For oily skin(tightens pores). Ingredients: tomato (1 pc), lemon juice (5 ml), flour (15 g). Mix the components of the mask, apply to the face, and rinse with water.
3. Belongings (to cleanse the dermis of keratinized particles). Ingredients: spoiled milk(15 ml), “tomato porridge” (from 1 fruit), olive oil (4 drops), ground cereals(15 g). Mix the scrub components thoroughly, apply to the skin, massage it thoroughly, and rinse with water.

In addition, a refreshing lotion is prepared from tomato juice from distilled water (70 ml), alum (2 g), tomato squeeze (30 ml), glycerin (5 ml) to reduce skin sweating. The toner is recommended to be applied to cleansed facial skin in the summer.

Conclusion

Tomato is one of the healthiest and most common vegetables in the world. Chemical composition and medicinal properties product depends on the type of fruit and the degree of ripening. Tomatoes are classified according to the shape of the fruit (large fleshy, round, cream, cherry), ripening time (ultra-early ripening, early ripening, mid-early, mid-ripening, late ripening), plant height (indeterminate, super-determinate, determinate, semi-determinate), color and purpose. For winter preparations Brown fruits are suitable, red, yellow, orange ones are suitable for eating, and green ones are suitable for preservation.

Tomatoes contain carotenoids, organic acids, minerals, pigment substances (xanthophyll, carotene, phenols, anthocyanins, anthoxanthins, lycopene), vitamins A, PP C, B, K. With regular consumption of the vegetable, heart function and the condition of the skin are improved and normalized. metabolic processes and body weight, immunity increases, bone tissue is strengthened, the body's energy resources are replenished, excess fluid is removed, and the development of iron deficiency anemia is stopped.

Tomatoes are excellent antidepressants that promote the production of serotonin. The weekly supply of tomatoes should not exceed 40 pieces. Otherwise, instead of benefit, you can harm your health and provoke inflammation of the gastrointestinal mucosa. Except internal use Tomatoes are used externally as part of face masks, compresses for wounds, and swollen veins.

On average, 100 g of raw tomato fruits contain:

• about 92 g of water;
• 0.5 - 1.1 g proteins. The composition of storage proteins includes essential and non-essential amino acids, especially valine, histidine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, phenylalanyl. The content of purines - products of protein metabolism - in the food of older people should be reduced. IN ripe fruits there are very few of them (2.4 mg), significantly less than, for example, in cauliflower, lettuce, spinach and especially in vegetables peas and beans;
• 0.1 – 0.3 g of pectin substances;
• 0.1 – 0.2 g hemicellulose;
• 0.2 g fat. Tomato seeds have 17 – 29 g of oil. By composition fatty acids Tomato seed oil is a complete food. In Italy, for example, semi-drying oil is extracted from the seeds and used to season salads. Tomato oil is also used in the production of margarine and soap. When tomato juice is squeezed, the fats usually go into pulp, which city dwellers throw away and villagers give to livestock.
• 5 g carbohydrates (including mono- and disaccharides – 3.5 g);
• 0.5 – 0.9 g fiber ( alimentary fiber);
• 0.3 g pectin;
• from 0.2 to 0.9 g of organic acids (citric, tartaric, malic and oxalic, succinic).

Tomatoes are very healthy for their high content of organic acids, that is, there are about as many of them as in peaches. Organic acids are represented mainly by malic acid, with less citric, tartaric and succinic acid. Overripe fruits contain about 5 mg of oxalic acid, no more than table beets. Previously, it was believed that the organic acids of tomatoes were represented mainly by oxalic acid, which could disrupt salt metabolism. This served as the basis for limiting the consumption of tomatoes in old age. Modern scientific research chemical composition fruits completely refuted the inconsistency of this statement. The low content of oxalic acid in tomatoes is very significant in dietary nutrition(in a green salad, for example, there is 30 mg, beets - 40, rhubarb - 240, spinach -320, and sorrel - 360 mg). Thanks to the presence of apple and citric acid tomatoes stimulate appetite, activate the digestion process, and have a suppressive effect on pathogenic intestinal microflora.

Depending on the degree of ripeness of the fruit, the acidity (malic acid) ranges from 0.4-0.6% (biological) to 0.7-0.8% of the raw material (lactic), and depending on the botanical variety or hybrid, the sugar-acid the coefficient is 4.4 -7.2, the acidity coefficient is 5-13, the sugar content coefficient is 44.-62. In salted fruits, the acidity in terms of lactic acid is (in percent):

• for red and pink - first grade - 0.8-1.2 second - 0.8-1.5;
• for brown and dairy - the first grade - 0.7-1, the second - 0.7-1.3;
• for green ones - 0.8-1.5.
• 0.5 - 0.7 g of ash, which contains mineral salts of macro- and microelements.
• 0.2 - 0.3 g starch;
• 0.7 mg – 2 mg vitamin A (beta-carotene). Tomatoes, along with carrots and pumpkins, are an important supplier of carotenoids that form vitamin A in the human body. The content of beta-carotene (provitamin A) is directly dependent on the degree of ripeness of the fruit. Red fruits have the most a large number of beta-carotene (1.6-2 mg), and in dairy products - 0.7 mg. To satisfy daily requirement in beta-carotene (3-5 mg), it is enough for an adult to consume, depending on the variety and degree of ripeness, from 200 to 400 g of tomatoes. Tomatoes contain almost 8 times less beta-carotene than carrots. Nevertheless, tomato fruits are successfully used as a source of provitamin A. In winter and spring, they can be replaced with canned tomato juice, which partially preserves this provitamin. Varieties with yellower fruits contain more beta-carotene, while those with red fruits contain the carotenoid liconyl.
• 0.04 - 0.08 mg vitamin B1 (thiamine);
• 0.03-0.06 mg vitamin B2 (riboflavin);
• 5 mg niacin (vitamin B3 or vitamin PP);
• 0.3 mg vitamin B5 (pantothenic);
• 0.06 - 0.1 mg vitamin B6 (pyridoxine);
• 11 mcg vitamin B9 (folic acid);
• 15 to 90 mg vitamin C (ascorbic acid). In terms of quantity, certain tomato varieties are not inferior not only to oranges, but even to lemons. Depending on the degree of ripeness of the fruit, the presence of ascorbic acid ranges from 25 to 90 mg for red fruits and from 15 to 24 mg for dairy fruits. The daily requirement (75-120 mg) of ascorbic acid for an adult is provided by 200 - 300 g of fresh tomatoes;
• 4 mg vitamin E (tocopherol);
• 1.2 mcg vitamin H (biotin);
• 7.9 mcg vitamin K (phylloquinone);
• 6.7 mg choline nicotinic and caffeic acids

Macronutrients:

• Potassium - 240 - 300 mg;
• Calcium - 8 - 14 mg;
• Magnesium - 15 - 20 mg;
• Sodium - 15 - 40 mg;
• Chlorine - 45 -57 mg;
• Sulfur - 8 -12 mg;
• Phosphorus - 24 - 35 mg.

Microelements

• Iron – 5 - 1.7 mg. In terms of iron and magnesium content, tomatoes occupy one of the first places among vegetable plants. In addition, there is 17 times more iron in fruits than in milk; 3 times more than in fish products and chicken meat;
• Iodine a – 2 mcg;
• Cobalt – 6 - 12 mcg;
• Manganese – 140 mcg;
• Copper – 1 – 0.3 mg;
• Molybdenum – 7 mcg;
• Fluorine – 17 - 20 mcg;
• Selenium - 0.4 mcg;
• Chromium - 5 mcg;
• Boron - 115 mcg;
• Nickel - 13 mcg;
• Rubidium - 153 mcg;
• Zinc – 2 mg.

The chemical composition varies depending on the variety, degree of ripeness of the fruit and growing conditions. In the southern regions, tomatoes accumulate more dry matter, sugars and vitamins.

The alkaloid tomatine accumulates in the fruits and leaves, from which the steroid testosterone is obtained.

Fatty oil (up to 25%) is obtained from tomato seeds by pressing or extraction, which contains palmitic, stearic, linoleic and linolenic acids.

The color of ripe fruits is determined by the presence of lycopene and carotene in them, however, in some varieties with yellow fruits, carotene is not formed.

Tomatoes have become the population's favorite vegetable product for their high taste and visual attractiveness of the fruit. They help improve appetite and good digestion, and have valuable dietary properties.

The greatest amount of vitamins is found in ripe red fruits. Picked fruits in brown ripeness have fewer vitamins and their amount does not increase during ripening.

Red fruits are mainly used fresh and for processing. The best tomatoes are fresh fruits, collected by the Reds from plants grown on their site. The value of tomato fruits is also determined by their calorie content. They are low in calories and therefore beneficial to human health, reducing excess body weight. On average, 100 g of tomato contains about 23 kcal.

• in juice no less than 4.5%;
• in puree - 12, 15, 20%;
• in regular pasta - 25, 30, 35, 40%;
• in salted pasta (excluding table salt) - 26, 32, 37%;
• in Ostrom sauce - no less than 28%,
• in pickled tomatoes - 4%.

The composition of dry matter includes sugars, organic acids, nitrogenous substances, fats, mineral salts, etc.

Tomato fruits contain sugar amounts from 1.5 to 8%. As they mature, their number increases. In addition, in illuminated areas there is much more sugar in fruits. Soluble mono- and oligosaccharides in tomatoes are represented mainly by glucose (1.6%), as well as fructose (1.2%), sucrose (0.7%), raffinose and verbascose.

Volatile organic alcohols and aldehydes were found in the fruits, and essential oil was found in the leaves (it determines the aroma of tomatoes). These substances give the fruits a specific smell and phytoncidal, antimicrobial, antifungal properties. Like others fruit vegetables of the nightshade family, tomatoes contain salanine glycoside, which gives them a specific flavor.

Leaves, unripe fruits and partly ripe ones contain glycoalkaloids (active biological substances) - tomatine (3 - 5 mg per 100 g) and tomatidine, which have antibiotic effects on some fungi. The use of phytoncidal extract from tomato leaves is effective in the fight against the Colorado potato beetle. Concerns about tomatoes being toxic to humans were unfounded. Unlike its relatives in the botanical family, which accumulate large amounts of toxic alkaloids, the tomato contains much less of them. However, even today, some people in Sri Lanka, India and the Philippines believe that eating large quantities of tomatoes can cause stomach upset.

Tomatoes are representatives food products from the group “minimum calories - maximum biological value.” The average amount of energy that the human body receives when consuming 100 g of tomatoes is 79 kJ. The low energy value of fruits allows them to be included in the diet of those who have overweight bodies.

Tomato fruits are used as food:

• mostly fresh;
• boiled and fried;
• as a seasoning for various dishes;
• salty;
• in canned form;
• pickled, etc.

They make the most various products, more than 125 species with nutritional, taste and dietary properties.

Such as:

• vegetable salads;
• tomato juice;
• tomato puree;
• tomato paste;
• marshmallow;
• caviar;
• ketchup sauce;
• stuffed fruits;
• powders and other processed products.

Tomatoes have virtually no waste - even the skin and seeds are used. Currently, not a single national cuisine can do without this vegetable.

Or translated from Italian - golden, is one of the most common food products, which everyone knows about, which everyone buys, and, moreover, is grown by almost everyone. In addition to excellent taste, this plant has a huge supply of vitamins and vitamins, which makes it a “favorite” of the whole society. Paradoxically, for a long period of time, tomato fruits were considered unfit for consumption. They were grown in Europe as a specialty.

Description of the fruit

Tomato- representative of the family. It is classified as, but in culture it is still used as. The stem is lodging, most often requires garter, but there are those that are cultivated without the procedure (standard). The root is tap-shaped, highly branched and located at a depth of about 50 cm.
is a juicy seed, with a varying number of seed chambers: from small-chambered (2-5) to medium-chambered (6-9) and multi-chambered (10 or more). The advantage of multi-chambered fruits is their fleshiness and volume, the disadvantage is the small number of seeds produced.

The growth period after setting is about a month, the ripening time is from 10 to 15 days, during which the fruit takes on a color from green to bright red. Depending on the ripe ones, they can be of various shades: orange, red, crimson or even.
A wide variety of fruit shapes makes it possible to grow from ordinary round to plum-shaped and tomatoes. It is best to choose fruits with a smooth surface for consumption. Weight can range from 20 g to 1 kg. All this is purely individual and depends on various varietal characteristics.

Chemical composition

Tomatoes contain a large amount of vitamins, beneficial macro- and microelements.
Per 100 g there are:

• vitamin A (beta-carotene) - 1 mg;
• vitamin B1 (thiamine) - 0.06 mg;
• vitamin B2 (riboflavin) - 0.04 mg;
• niacin - 0.5 mg;
• folic acid - 11 mcg;
• vitamin C - 25 mg;
• vitamin E - 0.4 mg.

• potassium - 300 mg;
• calcium - 14 mg;
• magnesium - 20 mg;
• sodium - 40 mg;
• phosphorus - 24 mg.

Contains microelements:

• 0.9 mg iron;
• 2 mcg iodine;
• 6 mcg cobalt;
• 140 mcg manganese;
• 0.1 mg copper;
• 0.2 mg zinc.

Calories and nutritional value

Possesses very low calorie, for which it is appreciated. On average, 100 g of fruit contains 23 kcal (or 96.2 kJ).

100 g of tomatoes contain a lot of water (about 92 g), proteins - 1.1 g, fats - 0.2 g, carbohydrates - 5 g. They also contain fiber (0.8 g), pectins (0.3 g ), organic acids (0.5 g) and (0.5 g).

The benefits of tomatoes

The benefits are invaluable: in addition to excellent taste and low calorie content, this has become a real storehouse useful substances for both women and men.

For men

Let's look at how it is beneficial for men.

Firstly, the juice from this miracle fruit is very useful for normalizing the functioning of the body and all internal organs, helps prevent and eliminate constipation, fights peptic ulcers, stops the development of cataracts.

Tomatoes, raw or processed, have a positive effect in the treatment and prevention of atherosclerosis in men. In emergency cases, it is possible to use tomato in the treatment of wounds and cuts if there is no special ointment at hand. It perfectly disinfects wounds and promotes their rapid healing.
The main value in the fruits of this plant is the presence of a special pigment - lycopene, which slows down oxidation, thereby having an anti-cancer effect on the male body. Moreover, when a tomato is cooked, the amount of lycopene increases, which further reduces the risk of prostate, stomach and lung cancer.

Did you know?Every year in Spain, in the small town of Buñol, a special holiday, La Tomatina, is held, which attracts people from the most different countries. Its essence lies in the battle, the main weapon of which is tomatoes.

For women

Knowing how low the calorie content of tomatoes is, you can immediately draw a conclusion about how tomatoes are beneficial for women. They are able to speed up metabolism and remove from the body excess liquid, eliminate swelling and even reduce cholesterol in the blood.

Juice from the fruit helps to lose excess weight, improve appearance and skin conditions. It also helps maintain bone health, especially for postmenopausal women.
Like men, tomatoes help female body in the fight against cancer cells.

Medicinal properties

We can talk a lot about the beneficial properties of this plant, because it really does a lot essential life functions.

1. Tomatoes are often used in the treatment and prevention of cardiovascular diseases.
2. They have an excellent diuretic effect, trigger all metabolic processes in the body, so their use is often recommended when prescribing diets for overweight people.
3. They improve the functioning of the nervous system, acting as a kind of antidepressant.
4. Tomato juice and dishes help improve a person’s immunity, mood and well-being.
5. Many people don’t know about this, but these berries are a great thirst quencher.
6. The beneficial substances contained in the fruits improve vision and prevent various eye diseases.
7. Especially for women, tomatoes are useful for their anti-aging properties, they smooth out wrinkles and give the face a natural, healthy tone.
8. Regular consumption of tomatoes helps improve memory and more rapid absorption various information.

Dietetics and tomatoes

As mentioned above, tomatoes are low in calories, which makes them one of the top foods prescribed for diets. In addition to their lightness, they are also capable of launching all the necessary processes to eliminate excess weight and normalize the functioning of the stomach and intestines.

So there are different ways to eat tomatoes in dietetics:

1. The fruits are often used during fasting days. This will not only give your body lightness, but also cleanse it of unnecessary substances and eliminate a couple of kilograms in just one day.
2. Another effective method would be to combine tomatoes with, and based on this, carry out fasting day. They are also low in calories and healthy, so this combination of products will only enhance their beneficial effect on your body. On such days, do not forget that you need to drink plenty of clean water to speed up metabolic processes.
3. It is also useful to combine fresh tomatoes with cereals, in particular with. This combination will provide you with the necessary amount of carbohydrates and iron, but will also allow you to lose weight. excess weight. Such dishes can become the basis for a diet lasting a couple of weeks.