1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction of red tomato ingredients

Tomato, alias tomato, foreign persimmon, ancient name June persimmon, good news three yuan. The fruit is rich in nutrients and has a special flavor. Can be eaten raw, cooked, processed into ketchup, juice, or canned whole. Tomato is one of the most commonly cultivated fruit vegetables in the world. The United States, the Soviet Union, Italy and China are the main producers. There are large areas of greenhouses, plastic greenhouses and other protected areas in Europe, America, China and Japan. Commonly grown all over China. The cultivated area continues to expand.

nutritional value

Tomatoes contain vitamins and minerals that have a protective effect on the cardiovascular system, which can reduce the risk of heart attack.

Lycopene has a unique antioxidant capacity, can scavenge free radicals, protect cells, prevent DNA and genes from being damaged, and prevent the process of cancer. In addition to preventing prostate cancer, tomatoes can also effectively reduce the risk of pancreatic cancer, rectal cancer, throat cancer, oral cancer, lung cancer, breast cancer and other cancers.

Vitamin C in tomatoes has the effect of promoting body fluid and quenching thirst, strengthening stomach and digestion, cooling blood and calming liver, clearing away heat and detoxifying, and lowering blood pressure. It has a good auxiliary therapeutic effect on hypertension and kidney patients. Eating more tomatoes has an anti-aging effect and keeps the skin fair.

Niacin can maintain the normal secretion of gastric juice, promote the formation of red blood cells, help maintain the elasticity of the blood vessel wall and protect the skin. Therefore, eating tomatoes can also help prevent arteriosclerosis, high blood pressure and coronary heart disease. Tomatoes are juicy and can be diuretic, and should also be eaten by patients with nephritis.

For patients with frequent bleeding gums or subcutaneous bleeding, eating tomatoes can help improve symptoms.

The malic acid or citric acid contained in tomato helps the digestion of fat and protein by gastric juice.

Edible effect

1. Slow down pigmentation and delay aging: Supplement lycopene, resist aging, enhance the immune system, and reduce the occurrence of diseases. Lycopene also reduces the degeneration of the macula and reduces pigmentation.

2. Anti-cancer: Lycopene can effectively prevent prostate cancer, digestive tract cancer, liver cancer, lung cancer, breast cancer, bladder cancer, uterine cancer, skin cancer, etc.

3. Lowering blood pressure and blood pressure: To reduce blood pressure in patients who often experience bleeding gums or subcutaneous bleeding, eating tomatoes can help improve symptoms.

4. Prevent the occurrence of thrombosis: patients suffering from coronary heart disease and stroke can drink tomato juice in moderation every day, which is beneficial to the recovery of the disease.

5. Invigorating the stomach and digesting food: it helps digestion, moistens the intestines and has a laxative effect, and can prevent and treat constipation.

For people

suitable for majority of the people.

Taboo crowd

Patients with acute enteritis, bacillary dysentery and active ulcer should not eat it.

Buying skills

1. Look at the color: good quality tomatoes are red, evenly colored, and the stem part is green. Tomatoes that are bluish or yellowish in color are of slightly lower quality.

2. Look at the shape: the fruit is smooth as a whole, the fruit shape is normal, there is no deformity, and the quality of tomatoes is good. Tomatoes with different fruit shapes and sizes and deformed appearance have bad taste and poor quality.

3. Look at the bottom: observe the bottom of the tomato (the stalk), if the circle is small, it means that the fruit has less tendons, more water, and the flesh is full, which is more delicious, while the tomatoes with a large circle at the bottom have more tendons, which are not delicious and are of good quality. Difference.

4. Look at the softness and hardness: Gently press the tomatoes, and choose moderately soft and hard tomatoes. Too soft tomatoes have been left for too long or have been rotten, and the taste is not good if they are too hard.

5. Taste: high-quality tomatoes taste "sand" or have a high water content, with moderate sweetness and sourness; poor-quality tomatoes have hard, tasteless flesh and astringent taste.

6. Smell: High-quality tomatoes have a ripe aroma and no peculiar smell. Inferior tomatoes are tasteless or have bad odors such as sour, alcohol or rotten.

7. By feel: high-quality tomatoes feel firm and elastic. The poor quality tomatoes wilt, lack elasticity, and feel soft.

Nutrition Facts List of Tomatoes

[Nutrition content per 100g]

basic nutrition

Energy 18 kcal

Protein 0.88 g

Fat 0.2 g

Carbohydrates 3.89 g

Crude fiber 1.2 g

lipids

Monounsaturated Fatty Acids 0.031 g

Polyunsaturated Fatty Acids 0.083 g

Polyunsaturated fatty acids as a percentage of total fatty acids 58.5 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols 7 mg

Carotene 550 mcg

Lutein 123 mcg

Lycopene 2573 mcg

minerals

Calcium 10 mg

Magnesium 11 mg

Sodium 5 mg

Potassium 237 mg

Phosphorus 24 mg

Sulfur 3.69696 mg

Chlorine 7.71 mg

Iron 0.27 mg

Iodine mcg

Zinc 0.17 mg

Selenium mcg

Copper 0.059 mg

Manganese 0.114 mg

Fluorine 2.3 mcg

vitamins

Vitamin A 249.9 mcg

Vitamin C 13.7 mg

Vitamin D mcg

Vitamin E 0.54 mg

Vitamin K 7.9 mcg

Vitamin P (flavonoids) 1.5 mg

Vitamin B1 (thiamine) 0.037 mg

Vitamin B2 (riboflavin) 0.019 mg

Vitamin B3 (niacin) 0.594 mg

Vitamin B4 (choline) 6.7 mg

Vitamin B5 (pantothenic acid) 0.089 mg

Vitamin B6 0.08 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 15 mcg

Vitamin B12 mcg

Vitamin B14 (Betaine) 0.1 mg

amino acid

Leucine 25 mg

Methionine 6 mg

Threonine 27 mg

Lysine 27 mg

Tryptophan 6 mg

Valine 18 mg

Histidine 14 mg

Isoleucine 18 mg

Phenylalanine 27 mg