Healthy With Tomatoes

Tomatoes, simple fruit and easy to found that can also be processed into a variety of refreshing beverages and foods that can shake up the tongue. The shape, color, flavor, and texture of tomatoes is very diverse.

Tomatoes

Once sorted, the tomatoes must be cleaned and washed to remove the dirt on the fruit. However, it would be much better if the tomatoes stored at lower temperatures, ie in the refrigerator. High temperatures can damage the quality of stored tomatoes.

Processing

Tomatoes can be used either in the form of fresh or processed form. In the form of processed tomatoes can be made into many kinds of canned products, such as whole tomatoes, tomato slices, sauce and puree. Also, it can make juice and concentrated to produce tomato paste.

So far that has been processed tomato known by the people is the fruit juice and tomato sauce. Fruit juice (fruit juice) is a liquid that does not undergo the fermentation process, but derived from the process of pressing the fruit is still fresh and ripe. Processing tomatoes into juice, but can produce a more durable product, as well as a practical beverage, delicious and refreshing taste, is also beneficial to health.



Rich in Vitamin C and A
Tomatoes, both fresh and processed form, has the nutrient composition of a complete and good enough. Tomato fruit consists of 5-10 percent dry weight without water and 1 percent of the skin and seeds.

Tomatoes can be classified as a source of vitamin C is very good (excellent) for 100 grams of tomatoes meet 20 percent or more of vitamin C a day. Vitamin A and C in tomatoes as well as antioxidant.

Tomato juice contains vitamins and minerals that are complete enough. From 100 grams of tomato juice will be obtained 7 mg calcium, 15 mg phosphorus, 0.9 mg iron, 230 mg sodium and 230 mg potassium. Vitamins are contained in 100 grams of tomato juice is vitamin A (1,050 IU), vitamin B1 (0.05 mg), vitamin B2 (0.03 mg), and vitamin C (16 mg).

High Lycopene Content
Tomatoes contain lycopene is high. Lycopene is a pigment that causes red tomatoes.

Lycopene is known to have the ability as an antioxidant and can protect the body against various diseases such as cancer and heart disease. Crushed tomatoes or cooked are a better source of lycopene than raw tomatoes.

For example, the amount of lycopene in tomato juice can reach five times more than in fresh tomatoes. The researchers suspect, cooked tomatoes or lycopene is destroyed may issue more, so easily absorbed by the body.

Lycopene is found in the cell walls of the tomato.

Phenolic components is also an important compounds in tomatoes potential, albeit in smaller amounts. This component provides a beneficial effect. Recently known that tomato puree (crushed tomatoes), contain small amounts of a compound called routine. Routine compounds can be absorbed and utilized properly by the body.

Tomato as a deterrent Stroke

Blessed are those who love to eat tomatoes that mean start good health lifestyle. Research experts from Filandia showed that people who love to eat tomatoes may have a lower risk for stroke.
 
Lycopene is the chemical that gives the red color in foods like tomatoes, red peppers, watermelon and papaya. Jouni Karppi lead researcher, said lycopene is "a potent antioxidant." Lab studies also showed that lycopene helps fight inflammation and blood clotting, and may be better in the process than other antioxidants.

Within 12 years, there were 11 cases of stroke among the 25 percent of the volunteers with the highest lycopene levels, compared with 25 cases among the 25 percent of the volunteers with the lowest levels.

And that may explain why lycopene is associated with a lower risk of stroke.

Tomatoes may Lowering Cholesterol

From now on, diligent eating foods containing fruits such as tomato paste or tomato juice.

According to the research report published journal Maturity, food from tomatoes that have been cooked like pasta turned out to have almost the same efficacy as a cholesterol-lowering drug chemistry.

The secret lies in the compound lycopene which gives a bright red color in tomatoes ripe. Researchers emphasize, cooked tomatoes are the best source. It has been demonstrated in research in which the body can absorb more lycopene from cooked tomatoes than ripe tomatoes yet.

The effect of cooked tomatoes can be compared with a small dose of statin used to treat patients with high cholesterol or blood pressure.