Tag: Tomato nutrition

According to the *Journal of Agricultural and Food Chemistry*, cooking tomatoes significantly increases lycopene bioavailability. This makes the powerful antioxidant more readily available for absorption.

Golden tomatoes, a vibrant variation of the common tomato, offer a unique set of nutritional advantages. For instance, their distinctive yellow color indicates a different antioxidant profile compared to red tomatoes, prompting an investigation into their specific health merits.

Research has shown that tomato skins contain a higher concentration of certain antioxidants, like lycopene, than the pulp itself. This challenges the common practice of peeling tomatoes and makes us reconsider: is eating tomato skin good for you?

According to scientific research, removing tomato seeds can cause a significant loss of antioxidants, yet many people still deseed them. The debate over whether to include or discard tomato seeds touches on nutritional value, digestibility, and even specific dietary concerns. It's a common dilemma for home cooks and health enthusiasts alike, and the answer to whether tomatoes are better for you without the seeds is not a simple yes or no.

A small (100g) raw tomato contains only about 0.2 grams of fat, along with just 18 calories. This makes the question of how much fat is in a tomato very easy to answer: not much at all. Renowned for its high water content and array of vitamins, the humble tomato is a powerhouse of nutrition with a negligible fat content.

According to research, lycopene is the most potent antioxidant among carotenoids, known for its ability to quench singlet oxygen up to 100 times more efficiently than vitamin E. This powerful pigment, responsible for the vibrant red and pink hues of many fruits and vegetables, offers a wide array of health benefits that are increasingly supported by scientific evidence.

According to the NHS, seven cherry tomatoes count as one of your five-a-day, and while there is no official limit, most people can safely consume a generous portion daily. The perfect number for your diet depends on your individual health needs and overall eating habits, so it's wise to consider your total nutrient intake.

Lycopene, the antioxidant responsible for the red color in tomatoes, is known for its potent free-radical scavenging abilities. While a diet rich in lycopene is linked to numerous health benefits, the effectiveness and value of concentrated lycopene supplements are subject to much debate.

According to the USDA, a standard serving of fresh salsa has virtually no fat, while an equal serving of guacamole contains several grams of healthy fat. This fundamental difference is key when considering: is guac healthier than salsa? The answer is nuanced, depending on your dietary goals and what you pair it with.

While unripe green tomatoes contain higher levels of the unique alkaloid tomatine, which has potential muscle-building properties, ripe red tomatoes are the clear winner for antioxidant power due to their significantly higher lycopene content.