Tomato is considered both, a fruit and vegetable and forms an integral part of the cuisines all across the globe, especially in the Mediterranean region. Daily consumption of tomatoes provides a great boost to health, along with improving the flavor of food. You find tomatoes in countless different foods, including pastas, pizzas, ketchup and as an included flavor element in dishes from breakfast to dinner. Tomatoes are relatively easy to cultivate and grow very quickly, making them a quickly replaceable food source, which is a big reason why it is a staple food for many nations.
The health benefits of tomatoes include improved eye sight, good stomach health and reduced blood pressure, as well as relief from diabetes, skin problems and urinary tract infections. Furthermore, tomatoes can increase digestion, stimulate blood cirkulation, reduce cholesterol levels, improve fluid balance, detoxify the body, protect the kidneys, prevent premature aging, and reduce inflammation and related conditions. Tomatoes consist of a large number of antioxidants that have been proven to fight different forms of cancer. It is a rich source of vitamins and minerals and exerts a protective effect against cardiovascular diseases.
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They provide the body with a tremendous amount of natural vitamins and minerals such as vitamin A, vitamin K, vitamins B1, B3, B5, B6, B7, excellent vitamin C, folate, iron, potassium, magnesium, chromium, choline, zinc, and phosphorus.
The fiber, potassium, vitamin C and choline content in tomatoes all support heart health. High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.
Most of the vitamin C is concentrated in the jelly-like substance that encases the seeds. Tomatoes are also high in salicylates, which have an anti-clotting effect on the blood, and may be partially responsible for tomatoes’ protective effect against heart disease.