Hey foodies!
They are available in many sizes, colors and shapes - tomatoes. Now in summer, they are in season. But what is included in the delicious vegetable (botanically it is a fruit) that makes it so healthy for us?
The tomato plant comes originally from South America. In Europe and where I live it grows just as well, which is why it is one of the most popular vegetables. Just as the varieties (from vine-ripened tomatoes, beefsteak tomatoes to cocktail and cherry tomatoes), tomatoes are also very versatile in the kitchen, be it as a refreshing tomato salad, fruity tomato sauce or sweet tomato soup.
Especially in the summer, tomatoes are ideal companions for hot days, because they have a very high water content, which means they have cooling properties. Moreover, with 12 kcal per 100 grams they are very low in calories. However, the content of important nutrients is not compromised. Tomatoes contain abundant amounts of vitamin C and vitamin B1, B2, B6 as well as pantothenic acid and niacin. The vitamin C of the tomato is mainly contained in the skin. It therefore pays to consume tomatoes unpeeled. The potassium contained in the tomatoes is particularly beneficial for sweat-inducing summer days as it maintains the body's mineral content. Besides potassium, the power fruit also contains the minerals sodium, magnesium, calcium, iron and phosphorus.
In addition to important vitamins and minerals, the tomato also contains the carotenoid lycopene. It is responsible for the color of the tomato and protects the fruit against UV radiation due to its antioxidant potential. Just as it protects the tomato from the effects of too much sun exposure, it also protects our body from harmful, free radicals and thus can prevent the development of cancer.
For an optimal absorption of the fat-soluble lycopene, tomatoes should be consumed together with sufficient amounts of fat (ideally vegetable oils). In addition, studies have shown, that the absorption of lycopene is higher when consuming processed tomato products like tomato puree, tomato sauce and ketchup in comparison to raw tomatoes. In the case of tomato puree the absorption is 2.5 times higher in comparison to raw tomatoes. This can be attributed to the breakdown of cell walls during processing and cooking the tomatoes which improves the absorption of lycopene. Therefore, tomato sauce on pizza has its own right to exist. ;-)