From a botanical point of view, the tomato it is a fruit, but it is considered a vegetable. Its main nutritional virtue is its particular richness in Vitamin C and in lycopene, antioxidant substances whose protective effects on health have been widely demonstrated. Rich in water, 95%, the tomato only has 15 calories in every 100 grams. The essential of your energy intake is guaranteed by your carbohydrates, fructose and glucose. Proteins and lipids are only present in small amounts.
Tomato is a good source of Vitamin C and vitamins of group B, specifically B3, B5 and B9, the acid folic or folates. It also contains carotenoids, carotenes precursors of vitamin A that are transformed into vitamin A in the body, and lycopene. These two substances are endowed with antioxidant properties and are responsible for the red color of tomatoes. This vegetable contains many minerals, potassium, phosphorus and magnesium, as well as trace elements such as iron, zinc, cobalt, nickel, fluorine, or boron.
Concentrated in your skin and in its seeds, these fibers are made up of celluloses, and some pectins. Nutritionists recommend consuming at least 5 servings of fruits or vegetables each day, and making the most of their seasonal variety. The season of tomato it goes from July to October. A tomato or a handful of cherry tomatoes corresponds to a portion of vegetables.
In general, Vitamins, antioxidant compounds and fibers contained in fruits and vegetables play a significant protective role for health. Many studies have shown that a high intake of vegetables and fruits it could reduce the risk of developing cardiovascular disease, cancer, and other diseases.
La Vitamin C and carotenoids present in significant quantity in tomatoes, would be responsible to a large extent for protective effects in this vegetable.