Creator: Dr. Reeja Tharu
Keywords: Super foods, tomato, cultivation, history, nutritional qualities, nutrient values, types, health benefits, botanical perspective

Written by Dr. Reeja Tharu, M.Phil.,Ph.D
Medically Reviewed by The Medindia Medical Review Team on May 14, 2020

The Golden And Love Apple : Tomato

Nutritional qualities

Besides lending the tangy taste and appealing red colour to various food preparations it is quite beneficial for health. Tomatoes are high in potassium, Vitamin C & A and are cholesterol free. They are rich in a special pigment called lycopene, which is released from its skin only after the cooking process. The pigment is a strong antioxidant. Scientific studies have indicated that eating tomatoes in the cooked form reduce the chances of cholesterol related heart diseases and digestive tract cancers.

Nutrient	Quantity
Energy (kjoules)	102
Fibre	2.2 g
Protein	1.8 g
Carbohydrates	3.5 g
Total fat	0.2 g
Cholesterol	0 mg
Sodium	11mg
(Nutrient values for 1 large raw tomato 180 g)

Published on Jul 30, 2014
Last Updated on May 14, 2020

Comments

guest Thursday, August 7, 2008

Soybean is said to absorb the highest amount of chemicals from the fertilizers in the process of growing. Hence it is harmful. What do u say?

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