Tomato

Produce Description:

Tomatoes were first believed to be a poisonous food. Tomatoes are native to South and Central America. Joseph Campbell created condensed tomato soup in 1897. Tomatoes are good for preventing cancers, protecting eyes, protecting skin and preventing infection.

Overview
Nutrition
Varieties

Tomatoes are low in calories and fat and are cholesterol free. They are a great source of antioxidants, dietary fiber, minerals and vitamins. Lycopene in tomatoes helps protect the skin from cancer-causing ultraviolet rays. The pigment compounds in tomatoes helps promote healthy vision, mucus membranes, skin and bone health. The vitamin C in tomatoes helps protect the body from infection.

Tomatoes can help prevent many cancers including colon, prostate, breast, endometrial, lung and pancreatic tumors. Zeaxanthin in tomatoes helps protect eyes from age-related macular disease. Flavonoids in tomatoes helps prevent lung and oral cancers. Potassium in tomatoes helps control heart rate and blood pressure.

Alanine: 0.049 g -

Arginine: 0.038 g -

Aspartic acid: 0.246 g -

Calcium, Ca: 12 mg -

Carbohydrate, by difference: 4.78 g -

Carotene, alpha: 124 Âµg -

Carotene, beta: 552 Âµg -

Copper, Cu: 0.073 mg -

Cysteine: 0.011 g -

Fatty acids, total monounsaturated: .038 g -

Fatty acids, total polyunsaturated: .102 g -

Fatty acids, total saturated: .034 g -