Tomato: impregnated with antioxidants
this vegetable that has become typical of the ntsaladas and salsas, from Mexico to the Iberian Peninsula in the XVI. It arrived in the nineteenth century. However, in our tables it cost him much to open the way, XVIII. Until the twentieth century it was not admitted to consumption.
The main component of this fruit of vivid colors is water, so its energy content is low: 17 kilocalories per 100 g, from carbohydrates. Among the characteristics of the tomato stands out the presence of vitamins of antioxidant value: Vitamins C, E, carotene, among others. In 100 grams of tomato, 17 milligrams of vitamin C, 1.2 milligrams of vitamin E and 1,715 micrograms of carotene, which facilitate tissue regeneration and prevent the oxidation of free radical transporting lipoproteins and ldl-cholesterol. Thanks to this, tomato protects against various heart diseases and types of cancer.
Tomato, in any of its forms, provides iron (0.5 milligrams per 100 grams) and potassium (250 milligrams per 100 grams), plus fiber in salad. Undoubtedly, the best option to taste all the characteristics of the tomato is to eat in salad, especially in this time of year, in summer, due to the greater amount of vitamins that the sun contributes. Although the tomato has become a sauce, it is seen in many dishes, but having suffered the influence of heat, the tomato sauce does not contain vitamin C. However, if the salsa is favorite, what is done at home with oil and a little onion is better than what you buy. What is sold in pots or tetra-brick, usually, has a lot of fat and salt.
For health, tomato is good for anyone and it is difficult to determine a certain amount for consumption, there are no limits. An exception is that people with digestive problems such as gastritis, hiatal hernia, inflammation of the esophagus… have to be careful with tomato because of its high acid content. It has no contraindications for the rest of diseases, including the case of Reyno.
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