Tomato Facts

Tomatoes provide significant amounts of Vitamin C, potassium, folate, lycopene, and Vitamin K1

Homemade Italian Tomato Sauce Recipe

The tomato is from the nightshade family native to South America. Although botanically a fruit, it’s generally eaten and prepared like a vegetable. Tomatoes come in a variety of colors, including yellow, orange, green, and purple, although red is the most widely known. There are many subspecies of tomatoes with different shapes and flavors. Here’s a guide to some of them. Tomatoes can be washed and eaten just as they are, peeling and all. They are a staple ingredient in all kinds of salads, soups, and sauces. Canned tomatoes and tomato products are widely available, but you can also use fresh tomatoes. Tomatoes provide significant amounts of

Vitamin C (28% of the RDI in one medium-sized tomato);
Potassium, an essential mineral, beneficial for blood pressure control and heart disease prevention;
Vitamin K1 for blood clotting and bone health;
Folate (vitamin B9), for normal tissue growth and cell function, particularly for pregnant women
Lycopene, an antioxidant that has been extensively studied for its beneficial health effects;
Beta carotene, an antioxidant that is converted into vitamin A in the human body;
Naringenin, a flavonoid found in tomato skin that has been shown to decrease inflammation and protect against various diseases;
Chlorogenic acid, a powerful antioxidant compound that may lower blood pressure in people with elevated levels.

WARNING: There is a positive association between eating tomato and uric acid levels similar to that of consuming seafood, red meat, alcohol or sugar-sweetened drinks. See details at this link: Tomatoes and gout