More information

Solanum lycopersicum, commonly known as tomato. It is aspeciesfrom the nightshade familygrown worldwide for consumption both fresh and processed in various ways (saucepureejuicedriedcanned). There are many varieties, grown throughout the year, with fruits of different sizes, shapes, and colors.

In particular, the Plum Tomato has large portions of flesh, very tasty and aromatic. Ideal for preserves, purees, sauces.Tomato is a low-energy food that provides just 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 slightly sweet flavor. It is an interesting source of fiber, minerals such as potassium and phosphorus, and vitamins, including C, E, provitamin A, and B vitamins, especially B1 and niacin or B3. Additionally, it has a high content of carotenoids like lycopene, a natural pigment that gives the tomato its characteristic red color. The high content of vitamins C and E and the presence of carotenoids in tomatoes make it an important source of antioxidants, substances with a protective function for our body.

Vitamin E, like vitamin C, has antioxidant action, and the latter also plays a role in collagen formation, 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 playing a role in maintaining water balance inside and outside the cell.