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Tomato is a low-energy food that provides only 20 calories per 100 grams. Its main component is water, followed by carbohydrates. It is considered a fruit-vegetable, as its contribution of simple sugars is higher than that of other vegetables, giving it a slight sweet taste.

It is an interesting source of fiber, minerals such as potassium and phosphorus, and vitamins, including C, E, provitamin A, and B-group vitamins, especially B1 and niacin or B3. It also has a high content of carotenoids such as lycopene, a natural pigment that gives tomatoes their characteristic red color. The high content of vitamins C and E and the presence of carotenoids in tomatoes make them an important source of antioxidants, substances that protect our body.

Vitamin E, like vitamin C, has antioxidant action, and the latter also participates in the formation of collagen, red blood cells, bones, and teeth. It also promotes the absorption of iron from food and increases resistance to infections.

Vitamin A is essential for vision, the good condition of the skin, hair, mucous membranes, bones, and for the proper functioning of the immune system, in addition to having antioxidant properties.

Niacin or vitamin B3 acts in the functioning of the digestive system, the good condition of the skin, the nervous system, and in the conversion of food into energy.

Potassium is a mineral necessary for the transmission and generation of nerve impulses and for normal muscle activity, as well as being involved in the balance of water inside and outside the cell.

To obtain its best flavor, do not store tomatoes in the refrigerator, keep them at room temperature avoiding direct sunlight, and with the stem side up to avoid softening. In this way, they should be consumed within 3-4 days. If you want to extend this time, store them in the refrigerator, and they will be optimally preserved for up to 6 days. In this case, before consuming, we recommend taking them out of the refrigerator half an hour beforehand.