Tag: Tomato facts

In 1893, the U.S. Supreme Court ruled that a tomato is a vegetable for taxation purposes, despite botanical evidence proving otherwise. This historic legal battle underscores why the tomato is the most classic example of a 'vegetable' that is botanically a fruit. Understanding this distinction requires looking beyond taste and into a plant's reproductive biology.

In the 16th century, when tomatoes were first introduced to Europe, they were viewed with suspicion and fear by many, but the French had a different idea, calling it the 'pomme d'amour' or 'love apple'. This historical anecdote explains why the tomato is famously known as the fruit that is called love fruit.

According to a US Supreme Court ruling from 1893, the tomato is legally a vegetable, despite its botanical classification as a fruit. This ruling arose from a tariff dispute, perfectly illustrating the confusion behind a seemingly simple question: Which of the following is both a fruit and a vegetable? The answer, famously, is the tomato, though it is far from the only example.

Green, unripe tomatoes contain significantly more nicotine than their red, ripe counterparts, with one study finding that green tomatoes can have up to 10 times more nicotine. This surprising fact reveals a natural chemical defense mechanism within the Solanaceae, or nightshade, plant family, which includes not only tomatoes but also potatoes, peppers, and eggplants. Though the presence of nicotine in tomatoes is scientifically confirmed, the amounts are so minuscule that they pose no health risk and are not comparable to the levels found in tobacco.

Yes, tomatoes do contain nicotine, but the amount is so minuscule that it is completely harmless and undetectable to the human body. As members of the nightshade family, which also includes tobacco, tomatoes naturally produce trace amounts of this alkaloid as a defense mechanism against insects.

Tomato skin is packed with up to 2.5 times more lycopene than its pulp, making it a rich source of this powerful antioxidant. So, is it healthy to eat the skin of a tomato? The answer is a resounding yes, as long as it's prepared properly and you don't have certain digestive sensitivities.

The pH of ketchup typically falls within a range of 3.6 to 3.9, making it a distinctly acidic food. This acidity, a result of its key ingredients, is crucial for both its signature tangy flavor and its ability to resist spoilage, making it a stable and long-lasting condiment.

According to research compiled by COOKcal.Info, a 100g serving of tomatoes contains approximately 0.029 mg of lithium. However, the precise amount of lithium in a tomato is not fixed, as it can vary significantly depending on the soil composition and geographic location where it was grown. This article explores the scientific factors behind this variability and compares the lithium content of tomatoes to other common foods.

Grape tomatoes burst onto the American produce scene in the late 1990s, where they quickly gained immense popularity. Their small, oblong shape and robust texture set them apart from other varieties, making them a pantry staple for salads, snacks, and cooking.

The pH of fresh tomatoes is typically just below 4.6, but the drying process concentrates the organic acids, causing the acidity to increase. A pH of sundried tomatoes is often around 4.0, which means they are more acidic than their fresh counterparts and safely outside the range that can support harmful bacteria growth. This higher acidity is crucial for both their intense flavor and their longevity.