benefits of tomatoes

Eating tomatoes daily can keep your digestive system healthy as it prevents both, constipation and diarrhoea. It also prevents jaundice and effectively removes toxins from the body. Many hundreds of cultivar varieties with different type and size, either organic, hybrid or genetically modified are being in use. Most cultivars produce red fruits; however, a number of cultivars with yellow, orange, pink, purple, green, or white colors are also a common scene.

Tomato contains amazing amounts of lycopene which is said to have anti oxidant properties. Studies have shown that tomato can reduce prostate cancer especially in synergy with broccoli. A study published in the Journal of the National Cancer Institute suggested that

Tomatoes are a rich source of potassium; a cup of tomato juice has 534mg of potassium and half a cup of tomato sauce has 454mg of potassium. Physiologically, potassium plays an important role in transmission of nerve signals, fluid balance in the body and many other important chemical reactions. Potassium is used to treat high blood pressure, insulin resistance, chronic fatigue syndrome, muscle weakness, and even bloating and intestinal disorders.

Tomatoes contain all four major carotenoids: alpha and beta carotene, lutein, and lycopene. These carotenoids may have individual benefits, but also have synergy as a group (that is, they interact to provide health benefits). Heirloom tomatoes tend to produce more natural and flavorful fruits. Heirloom types are becoming increasingly popular, particularly among organic producers. They are now grown worldwide as the front line vegetable in line with onions, chili, potato..etc.

In particular, tomatoes contain awesome amounts of lycopene,thought to have the highest antioxidant activity of all the carotenoids. Cherry tomatoes (Solanum lycopersicum var. cerasiforme) are small, round, cherry sized fruits of the same Solanaceae family. They are quite popular in Mediterranean regions, feature commonly in Italian and Greek cuisine.

Tomatoes contain all three high powered antioxidants:beta carotene (which has vitamin A activity in the body), vitamin E, and vitamin C. A U.S. Department of Agriculture report, What We Eat in America, noted that a third or us get too little vitamin C and almost half get too little vitamin A.

Tomatoes are rich in potassium, a mineral most of us don t get enough of. A cup of tomato juice contains 534 milligrams of potassium, and 1/2 cup of tomato sauce has 454 milligrams. Tomatoes are one of the low calorie vegetables; hold just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are an excellent sources of antioxidants, dietary fiber, minerals, and vitamins. On account of their all round qualities, dieticians and nutritionists often recommend them in cholesterol controlling and weight reduction diet programs.

When tomatoes are eaten along with healthier fats, like avocado or olive oil, the body s absorption of the carotenoid phytochemicals in tomatoes can increase by two to 15 times, according to a study from Ohio State University. The antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumors. Total ORAC (Oxygen Radical Absorbance Capacity) in this vegetable is 367

Tomatoes are a big part of the famously healthy Mediterraneandiet. Many Mediterranean dishes and recipes call for tomatoes or tomato paste or sauce. Some recent studies, including one from The University of Athens Medical School, have found that people who most closely follow the Mediterranean diet have lower death rates from heart disease and cancer. Researchers from the Harvard School of Public Health, who followed more than 39,000 women for seven years, found that consumption of oil and tomato based products particularly tomato and pizza sauce was associated with cardiovascular benefits.

When breastfeeding moms eat tomato products, it increases the concentration of lycopenein their breast milk. In this case, cooked is best. The researchers also found that eating tomato products like tomato sauce increased concentrations of lycopene in breast milk more than eating fresh tomatoes did.