Friday 31 May 2013

Tomato - All About it

Cross-section and full view of a Tomato
Tomato is a red fruit. It is shiny and smooth, and has many small seeds. The tomato is green when it is unripe. It slowly changes colour from green to red as it gets more ripe. There are many different types of tomatoes. Most tomatoes are red, but some special kinds are yellow or orange when they are ripe. Also, some tomatoes are as small as strawberries, and some will become as big as apples. Tomatoes are used a lot in Italian food. They are also used to make ketchup. Sometimes, people mistake tomatoes for vegetables, but they aren't, because they contain seeds.

Cultivation

Tomato plants 7 days after planting

The tomato is now grown worldwide for its edible fruits, with thousands of cultivars having been selected with varying fruit types, and for optimum growth in differing growing conditions. Cultivated tomatoes vary in size, from tomberries, about 5 mm in diameter, through cherry tomatoes, about the same 1–2 cm (0.4–0.8 in) size as the wild tomato, up to beefsteak tomatoes 10 cm (4 in) or more in diameter. The most widely grown commercial tomatoes tend to be in the 5–6 cm (2.0–2.4 in) diameter range. Most cultivars produce red fruit, but a number of cultivars with yellow, orange, pink, purple, green, black, or white fruit are also available. Multicoloured and striped fruit can also be quite striking. Tomatoes grown for canning and sauces are often elongated, 7–9 cm (3–4 in) long and 4–5 cm (1.6–2.0 in) diameter; they are known as plum tomatoes, and have a lower water content. Roma-type tomatoes are important cultivars in the Sacramento Valley.

Tomatoes are one of the most common garden fruits in the United States and, along with zucchini, have a reputation for outproducing the needs of the grower.
52 day old plant, first fruits

Quite a few seed merchants and banks provide a large selection of heirloom seeds. The definition of an heirloom tomato is vague, but unlike commercial hybrids, all are self-pollinators that have bred true for 40 years or more.

About 150 million tons of tomatoes were produced in the world in 2009. China, the largest producer, accounted for about one quarter of the global output, followed by United States and India. For one variety, plum or processing tomatoes, California accounts for 90% of U.S. production and 35% of world production.

Health Benefits

One medium whole tomato contains around 22 calories, 0 grams of fat, 5 grams of carbohydrates, 1 gram of dietary fiber, 1 gram of protein and 6 milligrams of sodium. It also provides 40 percent of the recommended daily allowance of vitamin C, 20 percent of the RDA of vitamin A, 2 percent of the RDA of iron, and 1 percent of the RDA of calcium. Here are some of the health benefits of tomatoes.

1.       Ward off Cancer

Numerous studies have concluded that the more tomatoes people eat the lower their risks of certain cancers, especially lung, stomach and prostate cancers.  A substance called lycopene, which is responsible for tomatoes red colour  is thought to be the reason for this cancer protective effect. Processed tomatoes contain even more lycopene than raw ones. The process of cooking breaks down the cell walls, helping to release the lycopene. Eating tomatoes with a little bit of fat, such as olive oil, helps lycopene to be better absorbed by the body.

2.      Prevent DNA Damage

Tomatoes are high in important antioxidants such as vitamin C and Vitamin A. These vitamins work to fend of DNA damage from free radicals. Consequently, tomatoes may help to ward off age related diseases such as atherosclerosis and diabetes.

3.      Reduce the Risk of Heart Disease

Tomatoes contain important nutrients, such as niacin, folate and vitamin B6, that have associated with the reduction of heart disease risk. One study found that women who ate 7 to 10 servings of tomato products per week had a 29 percent lower risk of cardiovascular disease than women who consumed less than a serving and a half of tomato products each week. Results were even more impressive when the women ate oil-rich tomato products.

4.       Protect Against Thrombosis

Another study showed that drinking 8 ounces of tomato juice daily reduced platelet aggregation significantly, among study subjects. Those drinking a placebo showed no benefit. It’s important to drink low-sodium tomato juice if you are trying to protect against thrombosis (blood clots in the blood vessel) , as high sodium levels can cause negative effects for this type of disease.

5.      Ward off Inflammation

A double blind study found that drinking a glass of tomato juice a day can reduce blood levels of TNF-alpha by 34 percent. TNF-alpha causes inflammation. High levels have been found in individuals with most chronic, degenerative diseases such as heart disease, cancer, osteoporosis and Alzheimer’s.


Tomato nutrition facts
Tomato, a nutritious fruit commonly used as a vegetable, is another wonderful gift of Mayans. The humble vegetable has grabbed the attention of millions of health seekers for its incredible phyto-chemical properties. Interestingly, it has more health-benefiting properties than that in an apple!

Botanically, it belongs to Solanaceae or nightshade family of common vegetables, which also includes chili peppers, potato, eggplant, etc. Its scientific name is Lycopersicon esculentum. This exotic vegetable of all seasons is native to the Central America and was cultivated by the Aztecs centuries before the Spanish explorers introduced it to all over the world.

Many hundreds of cultivar varieties with different type and size, either organic, hybrid or genetically modified are being in use. Most cultivars produce red fruit; however, a number of cultivars with yellow, orange, pink, purple, green, or white colours are also common scenes.

Heirloom tomatoes are becoming increasingly popular, particularly among organic producers. Heirloom varieties tend to produce more natural and flavorful fruits. They are now grown worldwide as the front line vegetable in line with onions, chili, potato..etc.

Cherry tomatoes (Solanum lycopersicum var. cerasiforme) are small, round, cherry-sized fruits of the same Solanaceae family. The fruits are popular in Mediterranean regions.


Selection and storage
Fresh ripe fruits feature beautiful bright-red colour and have a rich fruity flavor. In the markets, buy fresh, firm, uniform sized fruits. Avoid those with wrinkle surface, discolored spots, cuts and too soft and mushy.

Firm, yellow fruits can be placed in cool, dark place at room temperature for 2-3 days. However, ripe tomatoes are one of the easily perishable vegetables and should be stored in the refrigerator. Use them while they are fresh to obtain full benefits of vitamins and antioxidants.




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