Tag: Tomato paste

According to research, cooking tomatoes can increase the bioavailability of the powerful antioxidant lycopene by a significant amount compared to eating them raw. To get the most lycopene out of tomatoes, you need to understand how heat and healthy fats work together to unlock its full potential.

According to the Celiac Disease Foundation, up to 1% of the global population has celiac disease, making label-reading a daily necessity. This leads many to question, 'Can you get gluten-free tomato paste?' The good news is that pure tomato paste is naturally gluten-free, but careful label inspection is crucial to avoid hidden gluten in flavorings or from cross-contamination.

A single cup of canned tomato sauce can sometimes deliver a significant percentage of your daily iron needs, a fact that surprises many who think of fresh tomatoes as having low iron content. The answer to whether is tomato sauce high in iron is nuanced, depending largely on how the tomatoes are prepared.

According to the USDA, sun-dried tomatoes contain a significantly higher concentration of lycopene than fresh tomatoes. To discover what has the highest amount of lycopene, it is crucial to understand that heat processing dramatically affects its availability and concentration in many foods.

The word "pasta" actually comes from the Italian word for "paste," referring to the dough made from flour and water. However, the term "paste" can also refer to something else entirely, like tomato paste, which has a surprisingly different nutritional profile.

According to the Codex Alimentarius, a collection of internationally recognized standards, the base of tomato juice from concentrate is simply tomato concentrate that has been reconstituted with potable water. Beyond this fundamental base, a few key ingredients are used to enhance and stabilize the final product.

According to the USDA Food Buying Guide for Child Nutrition Programs, just 2 tablespoons (or 1/8 cup) of concentrated tomato paste can be credited as a 1/4 cup serving of red/orange vegetables. This is the very rule at the heart of the long-standing debate over how much pizza sauce is a serving of vegetables, particularly in school lunches.

According to USDA data, a single cup of cooked and stewed tomatoes contains approximately 249.5 mg of potassium. This makes cooked tomatoes a good source of this essential mineral, which is vital for heart health and nerve function.

Studies show that processed tomato products, like tomato paste, often contain significantly higher levels of the potent antioxidant lycopene than fresh tomatoes, potentially amplifying its health advantages.

Studies have shown that heat-processed tomato products, like tomato paste, actually contain higher levels of the potent antioxidant lycopene than fresh tomatoes. But are tomato pastes healthy overall, or do potential additives like sodium and sugar negate these benefits?