Nutritional value of tomatoes

Tomatoes are high in vitamins and are a beauty vegetable. Let’s learn about the nutrition of tomatoes.

tomato

tomato

Tomato, also known as tomato, commonly known as foreign tomato, is an annual herbaceous plant of the Solanaceae family. Tomatoes are bright in color, beautiful in shape, sweet and sour in taste, rich in nutrition, and can be eaten raw as fruit or cooked into delicious dishes. They can be called the fruit in the dish.

Tomato Nutrition

Nutritionists unanimously agree that tomatoes are rich in nutrients. According to measurements, every 100 grams of tomatoes contains 2.2 grams of sugar, 0.03 milligrams of vitamin B1, 0.02 milligrams of vitamin B2, 0.6 milligrams of niacin, 11 milligrams of vitamin C, 0.31 milligrams of carotene, 8 milligrams of calcium, 37 milligrams of phosphorus, and 0.4 milligrams of iron. It also contains a lot of organic acids such as malic acid and citric acid. In particular, the content of vitamin PP ranks among the best in fruits and vegetables. This vitamin is a coenzyme component of human dehydrogenase, participates in the body's oxidation-reduction process, and plays an important role in promoting digestive function and maintaining skin and nerve health. The vitamin C it contains is also not easily destroyed by cooking. According to calculations, if a person eats about 300 grams of tomatoes (about 3 tomatoes) a day, the need for vitamins and inorganic salts can be met.

The role of tomatoes

Tomatoes are not only delicious fruits and vegetables, but also a good medicine. Modern biological and physiological research shows that the amount of vitamin C obtained by the human body is the determining factor in controlling and improving the body's anti-cancer ability, and the need for vitamin C in cancer patients has increased significantly. Therefore, tomatoes are the first choice of fruits and vegetables for cancer prevention and treatment. Organic acids such as malic acid and citric acid in tomatoes not only protect the vitamin C contained in them from being destroyed by cooking, but also increase the acidity of gastric juice, help digestion, and adjust gastrointestinal function. For those with weak digestive power and too little stomach acid, eating some tomatoes or drinking their juice appropriately can help recover from the disease. The fruit acid contained in tomatoes can also reduce the cholesterol content in the blood and is also beneficial for hyperlipidemia. According to pharmacological research, tomato juice has the effect of slowly lowering blood pressure and diuresis and swelling, and has a good auxiliary therapeutic effect on patients with hypertension and kidney disease.

According to traditional Chinese medicine, tomatoes are sour and sweet in nature, and have the effects of promoting the production of body fluids and quenching thirst, strengthening the stomach and digestion, and clearing away heat and detoxifying. They have a good therapeutic effect on fever-related thirst, indigestion caused by overeating greasy and heavy foods, heatstroke, stomach heat and bitter mouth, and internal heat inflammation. In the hot summer, people have a loss of appetite, and eating tomatoes mixed with sugar or tomato soup can relieve summer heat, increase appetite, and help digestion.