Tomato

Tomato Introduction
Raw, fried, cooked in sauce, juice or gazpacho, tomato is a nutritious and refreshing, for its taste and low price, is part of the diet of most Spanish and Latin American, especially in the summer season. However, the benefit of this simple fruit in health can be much higher than any drug, the product of complex and costly investigations, that man has invented. And that, to date, no drug has managed to have many therapeutic properties as the tomato has revealed itself, as itself prevents cancer and stroke, in addition to combat many other diseases.

Tomato is considered a fruit and vegetable that contains more simple sugars than other vegetables, which gives it a slight sweetness. It is also important source of certain minerals (potassium and magnesium, primarily). Their content of vitamins include B1, B2, B5, vitamin C and carotenoids such as lycopene (the pigment that gives the characteristic red color to tomatoes). These last two substances have antioxidant protective function nature of our body. During the summer months, the tomato is a major source of vitamin C.

Tomatoes nutritious and healthy
Besides taste, there are good reasons to eat tomatoes. It contains vitamins A (especially beta-carotene or provitamin A), C and E (it should be eaten fresh for the latter) and lycopene (natural dye) with antioxidant and mineral salts.

What is lycopene?
Tomatoes are one of the most important food sources of red pigment called lycopene, a carotenoid that gives them their characteristic red color.

Several studies have shown that lycopene has antioxidant properties and that normally consumed in the diet (10 or more weekly doses of lycopene-rich foods: watermelon, tomato, grape, pink grapefruit pink …), contributes to reduce the risk of certain cancers, especially prostate cancer (a high level of lycopene in the blood plasma is associated with a lower incidence of prostate cancer), but also in the pancreas, lung and colon. It should be borne in mind that blood plasma lycopene is better absorbed when it comes to products manufactured at high temperatures when ingested an equivalent amount of fresh tomatoes. Similarly, the bioavailability or utilization by our body of lycopene from tomato juice heat processing is greater than that of raw tomato juice. Furthermore, although the tomato sauce, also subjected to heat, is one of the best sources of lycopene is more effective when consumed with some fat (olive oil or seed).

In recent decades, evidence has accumulated to support the existence of a number of biological actions of carotenoids, among which include, besides antioxidant activity, beneficial effects on the immune system, controlling cell growth and differentiation and stimulation of intercellular communication. Thus, these substances are raised as an important support to alleviate deficiency diseases and pathological situations.

Tomato Nutrients
Carbohydrates, proteins and fats
The tomato is rich in fresh water (almost 94% weight) and only contains carbohydrate (3.50%), protein (1%), fat (0.11%) and fiber (1.40% ) and thus only provides calories (18 kcal/100 g). However, it stresses its vitamin and mineral wealth.

Also the presence of substances known nutritional antioxidant like vitamin E, provitamin A and vitamin C can act together with lycopene and quercetin enhance its antioxidant and anticancer action, portraying itself as a true anti-cancer compound.
This fact makes this vegetable in a healthy and effective weapon to combat and prevent the occurrence of various cancers.
Scientific studies have shown that yellow juice surrounding the seeds has anticoagulant properties that may reduce the risk of atherosclerosis.
Because of its low sodium content and low in fat, is recommended for use in people with cardiovascular or hypertensive individuals.
It is also the ideal food for low-calorie diets and high folic acid content makes it indicated in the diet of pregnant women.
Also the presence of organic acid salts such as citrate and malate appear to justify the tomatoes are so sweet liqueur, but also must take into account that has oxalates in small quantities which discourages its use in people prone to kidney stones or problems of heartburn.
It is also a laxative, especially if eaten with skin, although the seeds and skin can irritate sensitive stomachs.

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