benefits of tomatoes

Since tomatoes are sensitive to cold, and it will impede their ripening process, store them at room temperature and out of direct exposure to sunlight. They will keep for up to a week, depending upon how ripe they are when purchased. To hasten the ripening process, place them in a paper bag with a banana or apple since the ethylene gas that these fruits emit will help speed up the tomato s maturation. If the tomatoes begin to become overripe, but you are not yet ready to eat them, place them in the refrigerator (if possible, in the butter compartment which is a warmer area), where they will keep for one or two more days. Removing them from the refrigerator about 30 minutes before using will help them to regain their maximum flavor and juiciness. Whole tomatoes, chopped tomatoes and tomato sauce freeze well for future use in cooked dishes. Sun dried tomatoes should be stored in an airtight container, with or without olive oil, in a cool dry place.

If your recipe requires seeded tomatoes, cut the fruit in half horizontally and gently squeeze out the seeds and the juice. However, we encourage you to think about the recipe and consider whether the tomato could be incorporated with seeds intact. There are simply too many valuable nutrients in the seeds that you would not want to lose unnecessarily. When cooking tomatoes, we recommend avoidance of aluminum cookware since the high acid content of the tomatoes may interact with the metal in the cookware. As a result, there may be migration of aluminum into the food, which may not only impart an unpleasant taste, but more importantly, may have a potentially unwanted impact on your health.

Tomatoes are one of the vegetables in the nightshade (Solanaceae) family, which includes eggplant, bell peppers, and potatoes (although not sweet potatoes and yams). Anecdotal case histories link improvement in arthritis symptoms with removal of these foods; however, no case controlled scientific studies confirm these observations.

Virtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The liver s ability to process other toxins, the cells ability to produce energy, and the nerves ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Group s 2014 report Shopper s Guide to Pesticides, conventionally grown cherry tomatoes are among the top 12 fruits and vegetables on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide associated health risks may want to avoid consumption of cherry tomatoes unless they are grown organically.

While most often associated with lycopene (a carotenoid phytonutrient widely recognized for its antioxidant properties), tomatoes provide a unique variety of phytonutrients. Included are additional carotenoids (including beta carotene, lutein, and zeaxanthin); flavonoids (including naringenin, chalconaringenin, rutin, kaempferol, and quercetin); hydroxycinnamic acids (including caffeic, ferulic, and coumaric acid); glycosides (including esculeoside A); and fatty acid derivatives (including 9 oxo octadecadienoic acid).

Tomatoes are also an excellent source vitamin C, biotin, molybdenum, and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus. Additionally, they are a good source of chromium, pantothenic acid, protein, choline, zinc, and iron.

An in depth nutritional profile forTomatoes is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. One medium tomato (approximately 123 grams) provides 22 calories, 0 grams of fat, 5 grams of carbohydrate (including 1 gram of fiber and 3 grams of sugar) and 1 gram of protein. Tomatoes are a rich source of vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha lipoic acid, lycopene, choline, folic acid, beta carotene and lutein.

Vitamin A, present in tomatoes, helps to improve your eyesight as well as prevent night blindness and macular degeneration. The benefits of consuming fruits and vegetables of all kinds, including tomatoes, are infinite. As plant food consumption goes up, the risk of heart disease, diabetes, and cancer goes down. High fruit and vegetable intake is also associated with healthy skin and hair, increased energy and lower weight. Increasing consumption of fruits and vegetables significantly decreases the risk of obesity and overall mortality.

Research suggests that a single tomato can provide about 40% of the daily vitamin C requirement and also contains vitamin A, potassium, and iron that is essential for maintaining normal blood health. Vitamin K, which is controls bleeding and blood clotting, tomatoes help in blood circulation.

The lycopene in tomatoes can protect you against cardiovascular diseases. Consuming tomatoes regularly helps decrease the levels of cholesterol and triglyceride in the blood, reducing the deposition of fats in the blood vessels.