Tomato / Tomate

The tomato (Solanum lycopersicum) is a fruit 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.

Some varieties of tomatoes

Nutrients in a small (100 gm) 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

Tomatoes also provide these vitamins and minerals

  • Vitamin C. One medium-sized tomato can provide about 28% of the Reference Daily Intake (RDI).
  • Potassium. An essential mineral, beneficial for blood pressure control and heart disease prevention
  • Vitamin K1. Also known as phylloquinone, important for blood clotting and bone health
  • Folate (vitamin B9). One of the B vitamins, folate is important for normal tissue growth and cell function, particularly important for pregnant women
  • Lycopene. A red pigment and antioxidant, lycopene has been extensively studied for its beneficial health effects
  • Beta carotene. An antioxidant that often gives foods a yellow or orange hue, beta carotene is converted into vitamin A in your body.
  • Naringenin. Found in tomato skin, this flavonoid has been shown to decrease inflammation and protect against various diseases
  • Chlorogenic acid. A powerful antioxidant compound, chlorogenic acid may lower blood pressure in people with elevated levels

Side Effects

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