Tomato have a thin peel and relatively thin pulp that surrounds a jelly-like mass, where there are many flat seeds.Tomato are a good source of vitamin C Tomato are grown both outdoors and in greenhouses throughout much of the world. The fruits are commonly eaten raw in salads, served as a cooked vegetable, used as an ingredient of various prepared dishes, and pickled. Additionally, a large percentage of the world’s tomato crop is used for processing; products include canned Tomato , tomato juice, ketchup, puree, paste, and “sun-dried” tomatoes or dehydrated pulp.
Tomato has a wide range of uses and can be cooked in many different ways. Tomato can be eaten natural, cooked, steamed, fried or grated. Good in salads or as an accessory. Green tomatoes are well suited for pickling.
Tomato has a low energy and fat content and is a source of beta-carotene and vitamin C. Tomato also has a high dietary fiber content. Beta-carotene is converted to vitamin A in the body. Vitamin A helps maintain normal skin and normal hair, while Vitamin C strengthens the immune system and increases the absorption of iron from other foods. Dietary fiber is beneficial for digestion.
The properties apply when consuming at least 100 g of product.
Tomato should be whole, clean, and free of any foreign odor or taste. They should be typical of form and appearance. The peel should be firm and shiny, regardless of the degree of ripening of the tomato. It should not have soft spots, or “green shoulder” which means green color from the stem and a bit down on the tomato.
Ripe Tomato have a short shelf life. When stored below 8 ° C, tomatoes lose taste and aroma, and soften faster. Tomatoes excrete a lot of ethylene and should be kept away from items that are sensitive to ethylene when stored.
Here are the nutrients in a small (100-gram) raw tomato
- Calories: 18
- Water: 95%
- Protein: 0.9 grams
- Carbs: 3.9 grams
- Sugar: 2.6 grams
- Fiber: 1.2 grams
- Fat: 0.2 grams