Tag: Deseeding tomatoes

Tomatoes are naturally acidic, with a pH typically ranging from 4.0 to 4.6. For decades, many home cooks have believed that scooping out the seeds is the key to creating a milder, less acidic sauce, but is this common kitchen wisdom actually a myth?

While all tomatoes contain some level of lectins, a type of protein, the concentration varies significantly depending on the part of the fruit. Research indicates that the majority of tomato lectins are concentrated in the seeds and the skin. This fact is key to understanding which tomato has the least lectins.