The nutritional value of tomatoes
Tomatoes are not only delicious fruits and vegetables, but also a good medicine. Studies in modern biology and physiology show that the amount of vitamin C the body obtains is a determinant factor in controlling and enhancing the body's ability to fight cancer, and the need for vitamin C in cancer patients has increased significantly. Therefore, tomatoes are the preferred fruits and vegetables for cancer prevention and cancer prevention.
For example, red tomatoes, both containing tomato and carotene, can prevent cancer and have good eye health; while orange tomatoes have less lycopene content, higher carotene content, sweet taste, and are more suitable for fruit consumption.
Organic acids such as malic acid and citric acid in tomatoes protect the vitamin C from being destroyed by cooking, increase the acidity of gastric juice, help digestion, and regulate gastrointestinal function. For people with weak digestion and too little stomach acid, eating tomatoes or drinking their juice properly will help the recovery of the disease.
The fruit acids contained in tomatoes can also lower the blood cholesterol level, which is also beneficial for hyperlipidemia. According to pharmacological studies, tomato juice has a slow blood pressure and diuretic effect on swelling, and has a good adjuvant effect on patients with hypertension and kidney disease.
Different color health effects of tomatoes
The most important nutrient in tomatoes is lycopene, which is known for its powerful antioxidant properties and prevention of cancer. Red tomatoes contain not only lycopene but also some carotenoids, which are good for preventing cancer and protecting eyes and skin. Orange tomatoes have less lycopene but higher carotene content. Pink tomatoes contain a small amount of lycopene, but little carotenoids. Pale yellow tomatoes contain a small amount of carotenoids and almost no lycopene.
Tomato recipe recommendation
1, tomato steak shaved ice
Procedure: Prepare 250 g of lean steak, pour two tablespoons of sour vinegar, a spoonful of olive oil and 1/4 scoop of salt over the steak and mix thoroughly. The four tomatoes were then cut into pieces and added to the steaks. After steaming for 20 minutes, two tablespoons of low-fat ice cream were added.
It can be divided into eight, each containing 17 calories, less than 1 gram of fat, 1 gram of fiber, and 1 gram of protein.
2, tomato soup
Approach: Cut 5 medium-sized tomatoes, place in a blender, add half of the cucumber that has been seeded, half a cup of green pepper, 1/4 cup of onion and a spoonful of olive oil. Stir for 20 minutes, then put in the refrigerator and refrigerate for 15 minutes.
Can be divided into four, each containing 76 calories. 4 grams of fat, 9 grams of carbohydrates, 2 grams of fiber, and 2 grams of protein.
3, tomato seafood soup
Practice: 2 large tomatoes, peeled after hot, labeled as juice. Prepare 2 shrimps with shells, 2 shoots, 5 shoots, 2 cod fillets, a proper amount of 9-storey towers, 1/4 lemon, half an onion cut into fine powder, 1 teaspoon of sea salt, and 3 bowls of water.
Add three bowls of water, tomato juice, and onions at the soup pot. Wait until the boil turns to a low heat. Cook for 10 more minutes. Afterwards, drive to the fire and put all the seafood in the soup and boil it. Put it in the nine-story pagoda and you can wok. If you want to eat, you can squeeze the lemon juice into the soup. This will have a flavor.
4, pickled tomatoes
Practice: First, heat the olive oil in a pan, then add a scoop of garlic, 1/2 scoop of fennel, and 1/2 scoop of red pepper powder. Pour vinegar and sugar into the pan and heat for 3 minutes to completely melt the sugar, then allow it to cool for a while.
Put the freshly made sauce in a jar, then put in three already chopped tomatoes and put it in the freezer for 4 hours.
It can be divided into six, each containing 77 calories. 3 grams of fat, 12 grams of carbohydrate and 1 gram of fiber.
How to choose tomatoes?
1, see the color, see the shape.
Natural ripe tomatoes, ruddy in color, with a transitional color, differing in color at the top and pedicles; in shape, they are rounded, with no sharp peaks, collapses, and ridgelines.
2, try to feel
Ripe fresh tomatoes can feel elastic when their fingers are pressed down; at the same time, they can feel a sense of heavyness in their hands.
3, smell the smell
For truly ripe tomatoes, when you put the top of a tomato near the tip of your nose, you smell a strange, natural fragrance.
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