The nutritional value of tomato

Tomato contains a variety of vitamins (A, C, B1, B2, etc.), carotene, protein, carbohydrate, dietary fiber, also contain calcium, phosphorus, potassium, magnesium, iron, zinc, copper, manganese, boron and iodine and other minerals and trace elements, which is rich in nutrients.

Tomatoes can be eaten raw, can also be cooked to eat, but cooked and ate a higher nutritional value. While eating cooked tomatoes contain a slight loss of vitamin C, but the loss was not large, because tomatoes contain more acid, while the acid of vitamin C can play a protective effect, it can reduce their losses. Cooked tomatoes will be a substantial increase in lycopene, and tomato red is known as anti-cancer and anti-aging effect.

Tomatoes can cure dry mouth, bleeding gums, dry mouth, mouth pain, high blood pressure. Tomatoes contain vitamin C and rutin to combat scurvy, hypertension and arteriosclerosis, etc.; contains vitamin A and carotene to combat night blindness and dry eye disease; contained in the acid and dietary fiber to help digestion, Runchang laxative; contains anti-aging Glutathione has anti-cancer effect. Tomatoes have antithrombotic effects, it is because the yellow jelly around tomato seeds the material can be prevented by the coagulation of blood platelets, which can eliminate the thrombus, which prevent heart disease and stroke are important.

Unripe tomatoes contain solanine, this material toxic, can not eat. Fasting should not eat raw tomatoes, because of its containing a certain chemical substances and acid together to form lumps do not dissolve in water easily cause abdominal pain.

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Article: The nutritional value of tomato

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