Composition of tomatoes and benefits for the body
Tomato: calorie content
In 100 g of tomatoes from 15 to 18 kcal. Tomatoes are 95% water. It is a low-calorie and low-carb product. The remaining 5% is mainly carbohydrates, primarily glucose and fructose, as well as insoluble fiber (about 1.5 g per average tomato, mainly hemicellulose, cellulose and lignin).
Tomatoes: advantages
Tomatoes are rich in vitamin C, potassium, folic acid and vitamin K. However, tomatoes are most valuable because they are the main source of the powerful antioxidant lycopene, which reduces the risk of heart disease.
Useful substances in tomatoes
Vitamin C is an important nutrient and antioxidant. A single medium-sized tomato can provide about 28% of the daily value.
Potassium. An essential mineral that is useful for controlling blood pressure and preventing heart disease.
Vitamin K1, also known as phylloquinone. Vitamin K is important for blood clotting and bone health.
Vitamin B9. This is important for normal tissue growth and cell function.
Lycopene. The red pigment and antioxidant lycopene is the most common carotenoid in ripe tomatoes. Its highest concentration is in the skin.
Beta-carotene. The antioxidant that often gives food a yellow or orange hue is converted into vitamin A in your body.
Naringenin. This flavonoid, found in tomato skins, has been found to reduce inflammation and protect against various diseases.
Chlorogenic acid. A powerful antioxidant compound that lowers blood pressure in hypertensive patients.
Lycopene
As a rule, the redder the tomato, the more lycopene it contains. At the same time, it is preserved in boiled tomatoes, and due to the evaporation of moisture, the concentration of lycopene in them increases. Therefore, foods such as tomato sauce, ketchup, tomato juice, and tomato paste are rich sources of lycopene. For example, 100 g of ketchup contains 10-14 mg of lycopene, while the same weight of fresh tomatoes (100 g) contains only 1-8 mg. However, do not forget that the caloric content of ketchup is much higher. Our digestive tract is able to process only a small amount of lycopene-experts recommend 22 mg per day. To do this, it is enough to eat no more than two tablespoons of tomato puree.
In 100 g of tomatoes from 15 to 18 kcal. Tomatoes are 95% water. It is a low-calorie and low-carb product. The remaining 5% is mainly carbohydrates, primarily glucose and fructose, as well as insoluble fiber (about 1.5 g per average tomato, mainly hemicellulose, cellulose and lignin).
Tomatoes: advantages
Tomatoes are rich in vitamin C, potassium, folic acid and vitamin K. However, tomatoes are most valuable because they are the main source of the powerful antioxidant lycopene, which reduces the risk of heart disease.
Useful substances in tomatoes
Vitamin C is an important nutrient and antioxidant. A single medium-sized tomato can provide about 28% of the daily value.
Potassium. An essential mineral that is useful for controlling blood pressure and preventing heart disease.
Vitamin K1, also known as phylloquinone. Vitamin K is important for blood clotting and bone health.
Vitamin B9. This is important for normal tissue growth and cell function.
Lycopene. The red pigment and antioxidant lycopene is the most common carotenoid in ripe tomatoes. Its highest concentration is in the skin.
Beta-carotene. The antioxidant that often gives food a yellow or orange hue is converted into vitamin A in your body.
Naringenin. This flavonoid, found in tomato skins, has been found to reduce inflammation and protect against various diseases.
Chlorogenic acid. A powerful antioxidant compound that lowers blood pressure in hypertensive patients.
Lycopene
As a rule, the redder the tomato, the more lycopene it contains. At the same time, it is preserved in boiled tomatoes, and due to the evaporation of moisture, the concentration of lycopene in them increases. Therefore, foods such as tomato sauce, ketchup, tomato juice, and tomato paste are rich sources of lycopene. For example, 100 g of ketchup contains 10-14 mg of lycopene, while the same weight of fresh tomatoes (100 g) contains only 1-8 mg. However, do not forget that the caloric content of ketchup is much higher. Our digestive tract is able to process only a small amount of lycopene-experts recommend 22 mg per day. To do this, it is enough to eat no more than two tablespoons of tomato puree.