Introduction:
Tomatoes are particularly rich and aromatic in summer, when they can ripen in plenty of sunshine. They taste slightly sweet and refreshing.
Use/Preparation:
Tomatoes can be used and prepared in many different ways. They can be eaten raw, in salad, boiled, fried, grilled, stuffed, dried, pickled, in soup, ketchup, tomato paste, on pizza, pasta, with meat or fish.
Health:
Tomatoes contain particularly high levels of vitamin C, potassium and dietary fibre. In addition, they contain secondary plant substances such as lycopene and beta-carotene, which are also responsible for the red colour and help to reduce the risk of certain cancers, protect against cardiovascular diseases and strengthen the immune system. As a nightshade plant, tomatoes also contain the toxin solanine when unripe, which can cause nausea and vomiting. Solanine is also contained in the plant stalks and leaves, which is why the stalk should be removed before eating.
Alternatives:
Bell peppers are just as rich in lycopene and vitamin C. The uses are also similar. Aubergine, beetroot and courgettes are also nutrient-rich alternatives.
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 18/74 |
| Fat | 0,2 g |
| Healthy fatty acids | 0,03 g |
| Carbohydrates | 3,9 g |
| Sugar | 2,6 g |
| Protein | 0,9 g |
| Salt | 0 g |
