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.
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
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