The dispute about tomatoes belonging to fruits or vegetables
is nothing new. And we will not start it here again. These red things are used
universally. Tomatoes are used raw in different kinds of salads and raita. At the
same time they are cooked in Asian curries and KETCHUPs. Besides being red they
also come in other colours including yellow, orange and green. Lycopene, a red
pigment and phytochemical, accounts for the red colour. They do have minimal
taste and are very juicy.
On the inside the tomatoes are mostly water. The rest
contains carbohydrates with a touch of fibers. As it is evident that tomatoes
are very low on calories (Rings a bell I hope). Lycopene is quite high and can
account for allergies from tomatoes. Little Beta-carotene is also found which
is converted into fat soluble vitamin A, which improves night vision; is good
for skin; and boosts immunity, but it is a poor source compared to others as
fish liver oil. On the other hand, it is a decent source of vitamin C, necessary
for normal healing of tissues (required for synthesis of collagen protein) and
improves immune functions. But remember to eat it fresh as it is oxidized when
exposed to air. Vitamin K, required for blood coagulation, and Potassium, an
essential electrolyte, is also found in it with folic acid. It is also high in
oxalates that when in excess combine with circulating calcium and can cause
kidney stones. That’s the reason that they are prohibited in patients suffering
from renal stones.
Enjoy your tomatoes….
No comments:
Post a Comment