What vitamins do tomatoes contain

Nutritional Information

Tomatoes are rich in carotene, vitamin C and B vitamins.

The nutritional components of every 100 grams of tomatoes are 11 kcal of energy, 0.06 mg of vitamin B, 0.9 g of protein, 0.2 g of fat, 3.3 g of carbohydrates, 5.6 micrograms of folic acid, 1.9 g of dietary fiber, 63 micrograms of vitamin A, 375 micrograms of carotene, 0.02 mg of thiamine, 0.01 mg of riboflavin, 0.49 mg of niacin, 14 mg of vitamin C, 0.42 mg of vitamin E, 4 mg of calcium, 24 mg of phosphorus, 179 mg of potassium, 9.7 mg of sodium, 2.5 micrograms of iodine, 12 mg of magnesium, 0.2 mg of iron, 0.12 mg of zinc, 0.04 mg of copper, and 0.06 mg of manganese.

Medicinal

Tomatoes have the functions of promoting fluid production and quenching thirst, strengthening the stomach and aiding food, clearing away heat and relieving summer heat, nourishing the kidneys and promoting urination. They can cure symptoms such as thirst caused by heat disease, loss of appetite, and internal heat. It has significant hemostatic, blood pressure lowering and cholesterol lowering effects, and is particularly effective in treating hemophilia and pellagra.

Eating more tomatoes can protect your heart. A study by American scientists shows that organic tomatoes grown with farmyard manure have a heart-protecting effect. Organic tomatoes contain twice as much antioxidant flavonoids as regular tomatoes. Flavonoids have the functions of lowering blood pressure, lowering blood lipids, and increasing coronary blood flow.

The redder the tomato, the more nutritious it is, and it is easier to absorb the nutrients when it is cooked than when it is eaten raw.

The main nutrition in tomatoes is vitamins, among which the most important and abundant one is lycopene, a type of carotene. Scientists have made many new breakthroughs in their research on the health benefits of lycopene, which have been proven to have unique antioxidant capabilities, which can remove free radicals in the body that cause aging and disease; prevent the occurrence of cardiovascular disease; block the progression of prostate cancer, and effectively reduce the risk of pancreatic cancer, colorectal cancer, laryngeal cancer, oral cancer, breast cancer and other cancers.

Precautions

1. It is not suitable to be eaten raw, especially for people with weak spleen and stomach and women during menstruation. If you only eat tomatoes as fruit to supplement vitamin C, or to relieve summer heat, it is best to eat them raw.

2. It is not suitable to eat on an empty stomach. When you are on an empty stomach, the secretion of gastric acid increases. Because certain chemical substances contained in tomatoes combine with gastric acid to easily form water-insoluble lumps, eating them often causes abdominal pain, stomach discomfort, and stomach bloating and pain.

3. Do not eat unripe green tomatoes because they contain poisonous solanine. Eating unripe green tomatoes will taste bitter. Eating too much can lead to severe poisoning, with symptoms such as dizziness, nausea, general discomfort, vomiting, and general fatigue. In severe cases, it can be life-threatening.

4. Do not heat at high temperature for a long time, because lycopene is easily decomposed by light, heat and oxygen, and loses its health-care effect. Therefore, prolonged high-temperature heating should be avoided during cooking.