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Solanum lycopersicum, commonly known as tomato, tomato or tomato plant. It is a speciesfamily solanaceae,cultivated worldwide for consumption both fresh and processed in different ways (salsa, puré, juice, dehydrated, canned). Ethere are a multitude of varieties, cultivated all year round, and with fruits of different sizes, shapes and colors.

Pear tomatoes in particular have large portions of flesh, very tasty and aromatic. Ideal for preserves, purees, sauces. Tomatoes are a low-energy food that provides only 20 calories per 100 grams. Its major component is water, followed by carbohydrates.

It is considered a fruit-vegetable, since its contribution of simple sugars is higher than that of other vegetables, which gives 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. It also has a high content of carotenes 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 carotenes in the tomato make it an important source of antioxidants, substances with protective function of our body.

Vitamin E, like C, has antioxidant action, and the latter is also involved in the formation of collagen, red blood cells, bones and teeth. It also favors 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, as well as 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 impulse and for normal muscle activity, as well as intervening in the water balance inside and outside the cell.