It is one of the most consumed vegetables in the world and reddens many dishes of our gastronomy. Tasty and indispensable in the kitchen, this site tomato encloses a number of health virtues.

Crude, fried, cooked, sauce, in juice or gazpacho, tomato is a nutritious and refreshing, for its taste and low price, part of the diet of most countries especially in this summer season. However, the benefit of this simple vegetable in health can be far superior to any drug and is categorized as a food with many healing properties .

The tomato is a known remineralizing and detoxifying.

Besides expelling toxins due to its diuretic effect, also is responsible for remove Uric acid and reducing the cholesterol. The substance, according to all the studies, is responsible for this result is lycopene, a pigment that gives it its distinctive red color. Lycopene is also found in watermelons, Carrots, apricots and grapefruits. The difference is that the tomato is the largest proportion of this pigment has, to the extent that provides the 90 percent of the body necessary for.


There are different types of tomato

Round, pear, cherry or 'cherry', sticks and Monserrat, inter alia, but, roughly, all these strains shared the same nutritional: They are a source potassium, phosphorus and magnesium -required for normal activity of nerves and muscles-, We provide significant amounts of vitamins B1, B2, B5, E and, above all, C and A-specific, beta-carotene or pro-vitamin A-. The tomato contains little fat. This feature, together with its diuretic power, makes it an exceptional ally in weight loss diets and weight control.

This is, also, a food rich in lycopene, a plant pigment from the carotenoid family that gives tomatoes their characteristic red color. Lycopene has antioxidant properties and numerous studies have shown that regular consumption helps reduce some cancers, such as prostate, lung and digestive tract and the risk of cardiovascular disease. Also have been tested positive effects in the prevention of atherosclerosis and macular degeneration syndrome, leading cause of blindness in people over 65 years old.

Rich in Vitamins C and A,

  • B group vitamins, PP and K.
  • Minerals: Phosphorus, iron, football, magnesium, manganese, zinc, copper, potassium and sodium.
  • Bioflavonoids
  • Lycopene
  • High antioxidant properties and therefore an excellent anticancer ally.

To those already mentioned properties can be added

  • Resistance to infection.
  • View (Vitamin A)
  • Prevention of heart disease

Neither green nor ripe

The pizza lovers, ketchup and the dishes washed down with plenty of ketchup are in luck: cooking and processing tomatoes does not reduce the health benefits of lycopene. Recent research confirms that the body absorbs lycopene better if consumed tomato processed or cooked in oil-fried, roast and gravy-than life or juice.

When we buy tomatoes taken into account throughout the freshest, with smooth, unblemished skin, soft to the touch and that are neither soft nor dented. Should choose them or too green or too red, because the tomatoes continue to ripen during storage. A trick to make us ripe tomatoes last longer is to place upside down and separated from each other.

If you will be eaten raw should be washed with water and a few drops of bleach to eliminate any germs. In the refrigerator can be kept in good 6 a 8 days when stored and a maximum of integers 2 days juice or comminuted. During the shelf, tomato retains most of the vitamins through your skin and your level of acidity.

A staple in the kitchen

Because of its versatility and flavor, tomato is a food star in the kitchen. A wildcard can be prepared culinary myriad forms: raw and sprinkled on salads, in juices, with bread and oil, Fried, roasted, in broth and jam… Everything is Permitted.

To prepare sauces, tomatoes must be ripe, and will taste less acidic and will thicken better. If you want to correct the acidity taste, simply add a teaspoon of sugar. It is also preferable to peel tomatoes before preparing sauces or swindled. To remove the skin easily, there is a small cross-shaped cut at the base and immersed in boiling water for a few moments; when you start up the skin is removed and allowed to cool.

The basic ingredients for making a good tomato sauce are: two onions chopped, two cloves of garlic, minced, salt, olive oil, ripe tomatoes and, as noted, a pinch of sugar to remove the acidity. Everything is cooked in a pan over low heat, of 30 a 45 minutes, and, so that it is thin, is passed through the food mill or blender.


Lic. Sandra Villarreal, MP. 1138

Area of ​​Nutrition

La Posada del Qenti

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