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Tomato

What is the origin of Tomato ?

The word “tomato” derives from the Spanish word xitomatl, which is taken from Nahuatl, the Aztec language of Mexico. It first appears in the language in a translation of the Spanish Jesuit José de Acosta's Natural and Moral History of the West Indies, published in 1598. The fruit was known as the love apple in France until the middle of the 18th century. It was thought to be an aphrodisiac because of its crimson hue, according to some. Others claim it is a direct translation of the Italian pomo d'amore (a corruption of pomi di mori), which is a corruption of pomi di mori (apple of the Moors). We didn't realize the tomato was from America at the time; the Arabs are traditionally attributed with introducing any new vegetable or fruit to Europe.
The tomato is native to the Andes Mountains in South America, where wild varieties can still be found. The cherry tomato, Lycopersicon esculentum var. cerasiform, might be the cultivated species' progenitor. More than 2,000 years ago, it would have been brought to Central America and Mexico in prehistoric times. Wind, streams, birds, or migratory Indians would have carried her north, where she discovered rich land for her colony.
It does not appear that the indigenous of the region where it was discovered ate it. On the contrary, it was included into the diet of Mexicans, who were able to get a wide range of variations by careful selection. During the conquest, the Spaniards discovered a variety of tomatoes in all colors, tastes, and forms in a market in Tenochtitlan, the Aztec capital.
The tomato was initially introduced to Spain in the 16th century, along with all other plants of American provenance identified at the period. It was initially used as a cuisine by the Spaniards and Italians. It will take another two centuries for it to be published in a cookbook. This is because the unappealing odor of its leaves and stems, as well as its likeness to deadly nightshade plants (henbane, datura, mandrake, and so on), create suspicion. As a result, it will be grown first as a curiosity in botanical or private gardens.
Butters, spreads, confits, coulis, creams, sauces of all kinds, jellies, juices, jams, ketchup, and chocolate packed with sundried tomatoes are just a few of the tomato-based items available on the market, and stores have made it their specialty. No preparation is spared for what was just a few hundred years ago a non-commercial commodity.
It was heavily farmed in Italy and, to a lesser extent, other European nations in the 18th century. The Italians will do extensive selection in order to get larger, smoother, and thicker-skinned fruits. They'll figure out how to dry them in the sun effectively. Their fascination with this fruit is thought to come from the fact that, with so many different types of pasta but so few sauces to liven them up, they finally discovered fodder for unlimited permutations. Because the pasta had met its right partner, the quintessence of Italian food could finally express itself in all of its splendor.
When succeeding waves of Italians departed their homeland for America many years later, they carried their culinary traditions with them. They'll share their recipes with North Americans, who are just as wary of tomatoes as their English forefathers. To get rid of the poisonous elements, they recommend boiling it for three hours. The ordinary American will continue to believe it is harmful until the turn of the twentieth century. Despite the odds, Thomas Jefferson, a devout gardener, chef, and politician, nurtured and protected it. Around 1810-1820, the Louisianais, influenced by the French, would establish an exception to this norm in their cuisine. The same thing happened in China, where no one adopted it until the twentieth century, despite the fact that it had been introduced three centuries previously.
The tomato comes in last on the list of worldwide commercially important foods. It was a victim of its own success, losing its organoleptic features in the second half of the twentieth century in order to fulfill the needs of industrial manufacturing. Gardeners, collectors, and gourmets have been attempting to identify and replicate historic types for the past 10 years, and to provide these seeds, plants, or fruits to a general public of amateurs.

What Are The Nutritional and caloric values ​​of The Tomato ?

The tomato is technically a fruit, but it is regarded as a vegetable. Its greatest nutritional advantage is its high concentration of vitamin C and lycopene, both of which are antioxidants with well-documented health benefits.
The tomato has a high water content (about 95 percent) and just 15 calories per 100 grams.
Carbohydrates constitute the majority of its energy intake (fructose and glucose). Proteins and lipids are only found in trace amounts.
It is high in vitamin C and group B vitamins, such as B3, B5, and B9 ( folic acid or folate ).
It also includes carotenoids such as carotenes, vitamin A precursors (which are turned into vitamin A in the body), and lycopene.
These two compounds have antioxidant qualities and are responsible for the tomato's red color.
This vegetable is high in minerals such as potassium, phosphorus, and magnesium, as well as trace elements such as iron, zinc, cobalt, nickel, fluorine, and boron.
Its fibers are concentrated in its skin and seeds and are made up of celluloses, hemicelluloses, and a trace of pectins.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day and taking advantage of seasonal variability. Tomatoes are in season from July until October.
One tomato, or a handful of cherry tomatoes, is one vegetable serving.
In general, the vitamins, antioxidant substances, and fibre found in fruits and vegetables play an important role in health protection. A high diet of vegetables and fruits has been demonstrated in several studies to lower the chance of acquiring cardiovascular disease, cancer, and other disorders.
Tomatoes' high levels of vitamin C and carotenoids (carotenes and lycopene) are responsible for many of the vegetable's beneficial properties.
The tomato may be to blame for an oral allergy syndrome, which is an allergic reaction to certain plant proteins.
Some persons who are allergic to pollen may be affected by this occurrence. Following eating of the offending meal, itching and burning feelings emerge in the mouth, lips, and throat. Symptoms might disappear in a matter of minutes. However, you should visit your doctor, who can refer you to an allergist, to evaluate the source of the response and any preventative precautions that should be taken.
Nutritional and caloric values ​​of The Tomato
For 100 g of Tomato :

Name of the constituents	Unit	Average content
Energy	Kcal	15
Water	gram	94
Protein	gram	0.68
Carbohydrates	gram	2.8
sugar	gram	–
Starch	gram	–
Dietary fiber	gram	1.2
Lipids	gram	0.1
Cholesterol	mg	–
Saturated FA (fatty acid)	gram	0.028
Monounsaturated FA	gram	0.03
Polyunsaturated FA	gram	0.081
Sodium	mg	13
Magnesium	mg	10
Match	mg	28
Potassium	mg	204
Calcium	mg	13
Manganese	mg	0.1
Total iron	mg	0.51
Copper	mg	0.09
Zinc	mg	0.07
Selenium	µg	0.4
Iodine	µg	–
Retinol	µg	–
Beta carotene	µg	346
Vitamin D	µg	0
Activity of vitamin E (alpha-tocopherol)	mg	0.38
Vitamin C	mg	26
Vitamin B1 or thiamine	mg	0.06
Vitamin B2 or riboflavin	mg	0.04
Vitamin B3 or PP or Niacin	mg	0.65
Vitamin B5 or pantothenic acid	mg	0.5
Vitamin B6 or pyridoxine	mg	0.081
Vitamin B9 or total folate	µg	9
Vitamin K	µg	10.1

Why should you eat Tomato ?

Tomatoes are minimal in calories and have a low carbohydrate, protein, and fat content:
**It is ideal for dieting because its caloric intake does not exceed 20 kcal per 100 g portion, it contains 95 percent water, which contributes to hydration and promotes the elimination of toxins in your body due to its richness in minerals and trace elements, and when eaten as a starter, the acidity of the tomato stimulates the secretion of digestive juices, which calms hunger and prepares for better meal assimilation.
**Is your skin looking tired? Consume tomatoes: they create a beautiful complexion due to their B vitamin-rich seeds, and they treat skin issues due to their cleansing characteristics.
The tomato is nutritionally intriguing since it contains 15 to 17 of the 20 amino acids required for protein synthesis.
It promotes tanning and has been shown to reduce the intensity of a sunburn by 40%: lycopene (a natural pigment found in tomatoes) stimulates the production of melanin, which prepares the skin for tanning in good conditions. A daily consumption of 40 g of tomato sauce in olive oil for 10 weeks is required to reduce the intensity of a sunburn by 40%.
The tomato, as ridiculous as it may appear, aids in the prevention of certain diseases:
It contains an unusual amount of vitamins, which have antioxidant properties and protect our bodies from disease:
Vitamin C is 19 mg per 100 g, vitamin E is 0.38 mg per 100 g, and vitamin A is 623 mg per 100 g.
The tomato's red color is due to its high lycopene (carotenoid) content: this pigment causes the elimination of atoms that are harmful to the body and makes it a favorite vegetable, similar to watermelon or grapefruit; it fights against certain cancers and cardiovascular diseases, as well as male fertility issues.
**It acts against prostate cancer (where it accumulates and plays an antioxidant role) and lung cancer, which would be reduced by 20% with regular consumption of cooked tomatoes (in addition, at a rate of 15 mg per day, for 6 months, lycopene supplements can counter the progression of benign prostatic hyperplasia); with the addition of olive oil, in the form of sauce or pizza, lycopene in tomatoes helps reduce heart attacks and makes the blood more fluid;
**The tomato is beneficial to the liver because it contains traces of antitoxic elements such as chlorine and sulphide: chlorine allows for better filtering of the body's waste; sulfide protects the liver from certain engorgement; the tomato thus facilitates the dissolution of bad fats and facilitates their elimination.
**The tomato decreases hypertension due to its potassium content, which is equally good to the body as a salt reduction.
It's important to remember that eating tomatoes with semi-acidic or acidic fruits like lemon might create gastrointestinal troubles.
It is important to note that eating organic tomatoes is better than eating conventional tomatoes because 50.8 percent of conventional tomatoes contain pesticide residues.
**In a blind taste test, an American study discovered that orange tomatoes are favored over red tomatoes. When the subjects view color, which is an important aspect of food, the outcome is reversed:
They are the only tomatoes that contain beta-carotene, a pigment that the body converts into vitamins A. This pigment also has anti-cancer properties.
The skin and seeds are high in fiber, although they might be difficult to digest in the fragile intestines.
The Incas mashed the pulp with butter and used it to treat hemorrhoids, sterilize bug bites, and apply thin slices to their eyes to relieve irritation.
**Green tomatoes are less common than red or orange tomatoes, however they are becoming increasingly widespread, particularly at fine dining establishments:
Green tomatoes contain tomatine, which binds to cholesterol in the gut and prevents it from entering the circulation.
They contain a poisonous chemical comparable to solanine that diminishes as the fruit ripens, but its low quantity is not harmful to people.
Green tomatoes are simple to prepare as long as they are cooked; otherwise, they might be heavy to digest, similar to peppers.
Green tomato leaves and stems are highly toxic.
** Calorie-free and hydrating
Tomatoes have a low calorie count. It is a weight-loss meal of choice. Because tomatoes are high in water, they can help us meet our water requirements.
** Fiber-rich food
Tomatoes are high in fiber, which aids in intestinal transit and increases satiety.
** Antioxidants can help you combat cellular aging.
The tomato is high in antioxidants in the form of colorful pigments, which give it its lovely color. Antioxidants help to slow down the aging process and prevent cancer and other diseases from developing.
Vitamin C is found in tomatoes. Vitamin C contains anti-oxidant qualities, and it may be responsible for some of the health benefits associated with a diet rich in fruits and vegetables. Vitamin C in the blood helps the body prevent oxidation and inflammation, which protects against the start of degenerative illnesses linked to aging.

How can you choose the finest Tomato and properly store it?

The tastiest tomatoes may be found in season at a public market or even at a farmer's house. Look for older kinds, which are frequently less attractive but more flavorful.
Unripe green tomatoes should not be confused with mature green tomatoes. In the first scenario, it's a tomato that turns red, orange, or yellow when fully ripe, whereas in the second, it's a fruit that stays green until fully ripe. Both are edible, but the first should be cooked or marinated, and the second, which is sweeter, should be eaten raw.
Hundreds of variants exist across the world, each with its own form, color, size, and flavor. The cherry tomato, the cluster tomato, the elongated tomato, the beef heart tomato, and the round tomato are the most popular among us.
** Store it in good condition.
Tomatoes should be kept out of the refrigerator whenever possible. When exposed to temperatures below 15oC, their flavor and texture diminish. Put tomatoes in a paper bag or a fruit dish if they aren't quite ready to ripen.
Freeze entire tomatoes on a sheet pan in the freezer. Place them in freezer bags once they've been frozen. Alternatively, blanch, peel, and drain for an hour or two before freezing.

How to Prepare Tomato ?

The tomato adds a splash of color to your table. It lends itself to a variety of culinary applications.
What's the best way to prepare it? What is the best way to match it?
Place the tomato in hot water to peel it. After approximately ten seconds, remove it with a knife; it peels easily. After 40 or 50 seconds, the peel breaks and nearly immediately falls off, allowing the tomato to be washed in cold water. Under the tap, whole frozen tomatoes peel easily.
Creams, soups, and soups, to name a few. On hot days, try the Spanish gazpacho, which is served chilled. Alternatively, green (immature) tomatoes cooked in water with milk and cream.
** Raw or prepared, cold or hot, stuffed;
** With or without meat, in a sauce. Olives, as well as cream and mushrooms, are particularly well-suited to meatless sauces.
** Cut eggplant, potatoes, and zucchini into slices in a casserole and alternate with other veggies. In the oven, brown;
** In pizzas, for example. A bread dough is coated with a handmade tomato sauce, anchovy fillets, and olives in the French picharde. In a hot oven, the entire item is roasted for half an hour;
** In sorbets and granitas, jams and jellies;
** In the omelet de Espana. Onions, green and red peppers, and chopped tomatoes are used in this dish. Cook until hard, then add the beaten eggs.
** Salad of Greek origin. Simple ingredients include sliced tomatoes and onions, feta cheese, black olives, basil, and garlic, drizzled with olive oil.
** Salad with four different colored cherry tomatoes. Serve with mustard dressing and halved red, orange, green, and yellow cherry tomatoes.
** Salad with short pasta. Light tuna, black olives, sliced red and yellow tomatoes, green beans, and pasta crumbled in oil Basil and oregano flavors;
** Tomatoes from the south of France. Slice the tomatoes, drain them with a little salt, brown them in olive oil, and then bake them with garlic, parsley, and breadcrumbs sprinkled on top. Alternatively, season the tomato halves with Meaux mustard and herbs before grilling or baking them;
** Bruschetta. Toss the tomatoes with basil and garlic after letting them drain in a colander. Serve with oiled and baked country bread pieces.
** Dressing made with sun-dried tomatoes. Soften the tomatoes in olive oil, then puree with balsamic vinegar, oil, and herbs of your choosing in a blender.
** Green tomatoes that are still immature. Tomatoes should be cut into slices, breaded, and sautéed in oil. Make pies and cakes out of them.

10 unsuspected health benefits of tomatoes

We all know that the tomato is a light fruit that is high in fiber, vitamins, and minerals like iron, calcium, zinc, and even magnesium. But, specifically, what might all of this bring us in terms of “health”? vitalo.cc explains everything and unveils 10 surprising tomato health advantages.
1- Tomato, a cancer-fighting meal
The tomato is a fruit high in lycopene, a pigment that gives it its red color and has been shown in several studies to help prevent malignancies such as breast, prostate, stomach, and colon cancer.
2- The tomato is excellent for the heart.
Indeed, recent studies have revealed that people who frequently include tomatoes in their menus have a lower risk of developing bad cholesterol (LDL); frequent intake of tomatoes also lowers the risk of stroke in people.
3. Tomatoes to stay young
Vitamin E, vitamin C, beta-carotene, and lycopene, all of which have high antioxidant properties, are abundant in tomatoes. As a result, it's an ideal fruit for combating free radicals, the molecules that cause our cells to age prematurely…
4- Tomatoes to help with transit
Yes, the tomato's high fiber content makes it great for gently relaunching sluggish intestinal transits and assisting us in achieving a flat stomach. But be careful: if you want to get the most out of the tomato's fibers, don't forget to eat it whole, without peeling it.
5- Tomato for a healthy glow
Even if it lacks the orange hue of carrots, the tomato is high in beta-carotene, a pigment that encourages the production of melanin and is great for giving us a tanned skin without having to go through the box. ” The Sun “!
6- Tomatoes for skin protection
Don't forget to load up on tomatoes on our plates before going on vacation in the summer to prevent becoming red like a tomato when exposed to the sun! Indeed, lycopene is a pigment produced by tomatoes to protect themselves against UV radiation from the sun, and it has the same effect on us! Perfect for maintaining an apricot complexion throughout the summer while while conserving our solar capital…
7- The tomato in order to maintain the figure
In the summer, when tomatoes are at their height, don't be afraid to abuse them at mealtimes: with just 18 calories per 100 grams and a water content of roughly 95%, they're an ultra-light, ultra-digestible, and ultra-hydrating food that shouldn't be neglected!
8- Tomatoes can help with high blood pressure.
The tomato's high vitamin A, C, and E content, as well as calcium, potassium, and lycopene, inhibits bad cholesterol from adhering to blood vessel walls, causing hypertrophy and a rise in blood pressure.
9- Tomatoes can help with diabetes.
Because of its high lycopene content (again! ), The tomato, which contains chromium (an key trace element in the process of glucose metabolism), may help to manage blood sugar levels and prevent the formation of type 2 diabetes.
10- The tomato is a powerful anti-acne weapon.
Last but not least, tomatoes provide a number of health benefits. He's always the lycopene! It includes a chemical that has been shown to be quite useful in the battle against acne and the little buttons that might appear on our faces from time to time. But beware: in order to enjoy it, you must consume tomato-based goods (juice, ketchup, etc.).