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Tomato: Benefits, Properties?

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Tomato: Benefits, Properties?
THE BENEFICIAL OWNERSHIP OF TOMATO
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A native of South America, the tomato is a vegetable known and used in many countries and particularly enjoyed for its healthful properties. In Chile and Ecuador in particular, the tomato exists as a wild plant, and thanks to the tropical climate, provides fruit throughout the year, while in the European regions, if grown outdoors, it has a seasonal cycle restricted to the summer period. To raise awareness of this plant in Europe, were the Spaniards in the sixteenth century. Pre-Columbian age, its cultivation was known, however, the plants were only used as an ornament. This is because the tomato was considered a poisonous plant because of its high content of solanine, a substance considered in those times harmful to humans and therefore not used in the feed. It is not clear to what place and at what time of the tomato poisonous ornamental plant and is surrounded by legends, has become an edible plant, but it is believed that this was done on the European continent around 1500.

Characteristics of the plant
The plant belongs to the family Solanaceae (Solanum lycopersicum). Some scholars derive his name from the Latin pomum aureus (apple or golden apple) while others relate to the etymology of Nahuatl or Aztec version Xitotomate Tomatl (Mexican origin). The stem of the plant, up to two meters high, it is not strong enough to support the tomatoes and then he needs to appropriate supports; when planted in fact, is "helped" by bamboo poles planted in the ground around which are intertwined leaves and small branches. The flowers appear in clusters distributed along the stem and its ramifications. The ideal soil for growing tomatoes, should be well drained and fresh with a germination temperature of 12-13 degrees and 22-25 degrees in order to grow and produce fruit. The tomato does not tolerate drought, needs a lot of water during periods of water shortages must be supplied artificially. The fruits of the tomato tomatoes are also called, are green or red berries that have different sizes depending on the variety; the taste of its flesh is quite sour and varies depending on the variety. The most common species are: for ribbed tomatoes Marmande, Marsh, Samar, St. Peter and Costoluto Fiorentino; for the smooth round: Monte Carlo, Money Maker, Sunrise and Ace; for elongated tomatoes San Marzano, Napoli VF, Maremma and Romarzano. The tomato is produced and spread around the world (over fifty million tons with the major manufacturers in the United States, Russia, Italy, China and Turkey).

property
The tomato is "bride" very well with the needs of the modern consumer, being a food low in calories, with a high content in minerals and trace elements, filled with water and equipped with all water-soluble vitamins. light, mineralizing and refreshing, with a high nutritional value, very tasty. Its main ingredient is water (94%). The proteins do not exceed 1% and fat correspond to 0.2%. Another 2.8% is made up of carbohydrates consisting of fructose and glucose. The ratio between the high water content and low sugar content causes the tomato injections little energy, but of immediate use. His first important feature is that the constant consumption of tomatoes, facilitates the digestion of starches and starch-containing foods such as pasta, rice, potatoes, and helps to remove excess protein caused by a diet too rich in meat. But not only that: in many cases the tomato solves problems with a slow digestion or poor gastric acidity, thanks to the rich content of malic acid, lactic acid and Arabic. Do not underestimate its detoxifying action, due to the presence of sulfur. In the aqueous component of tomato are many dissolved minerals and trace elements, the first of potassium (297 mg/100 g), which helps the body to "recover" the water balance and thus combats fluid retention, fatigue, cramps, muscle weakness, and hypertension; follows immediately after the phosphorus (26 mg), which is essential, along with the fat, protein and calcium for healthy bones and teeth. The calcium (11 mg/100 g) balances the nervous system, prevents leg cramps, irritability and headaches. Among the trace elements, this is the iron (0.3 mg/100 g), it is important to combat anemia, zinc (0.11 mg) and selenium (2.3 mcg) that promote cell repair and therefore prevent aging of the skin.
The importance of the tomato for good health, it is also linked to the presence of fibers (2%), concentrated in the skin and seeds. The characteristic flavor of tomato is due to citric and malic acids, which are present in its pulp, which can stimulate the appetite and regenerate tissues. This vegetable, moreover, is also rich in vitamins, in particular vitamin C, present to the extent of 25 mg; just a tomato to cover 40% of the 80 mg that an adult should take each day of this vitamin, very useful for the production of hemoglobin and red blood cells in the bone marrow. It is also present in the form of beta-carotene vitamin A (610 mcg per 100 g), which gives it the characteristic color: a "just" tomato 100 gr. "Covers" the 15% of the amount of beta-carotene to be taken every day. The B vitamins instead, which are also present, favor the replacement and oxygenation of the cells. Finally, the tomato is considered to be very good to beat the heat and prevent many diseases and disorders, but also rheumatism and intoxications, it is very suitable in cases of gout and problems related to hypertension. Also serves as a detoxifying and regenerating cells and tissues particularly useful for generative disorders and arteriosclerosis. The maximum of the properties you have obviously eaten raw, although recently it has been found that another important component of tomato lycopene is not damaged by cooking. As an alternative to fresh produce can be used just jumped into the pan, making it even pleasantly digestible.

The importance of lycopene in tomato
One hundred grams of tomato, three times a week, because they represent the lowest dose lycopene may exert its preventive function. Lycopene is a substance responsible for the red color of tomatoes. It is a natural antioxidant that can protect cells from aging. The human organism is not able to synthesize lycopene, and the only way to take it is through the power supply. Some research has shown that the best way to take the body is cooking the tomato lycopene and turning it into gravy or sauce: in this way enhances its antioxidant power. As highlighted in a study published in the scientific journal International Journal of Cancer, enter in the weekly diet usually a tomato-based dish, such as pasta or pizza, means to significantly reduce the risk of cancer of the digestive system. A second study, conducted by Harvard Medical School about 48,000 men, found that those who consume tomato-based foods more than twice a week, sees reduced by 34% the risk of prostate cancer than those who did not consume at all.

The tomato in cosmetics
The applications of the tomato in cosmetics are endless. The cosmetics industry uses its pulp as a basic ingredient for toning masks, firming and nourishing for the skin. It is also ideal to combat pimples simply massaging the face once or twice a day, with a slice well washed. Also perfect to soften and nourish dry skin if used in the form of juice mixed with almond oil and roots and leaves of mallow. The combination of tomato and olive oil, has proved rather successful to appease the redness of the skin due to excessive sun exposure. In the case of oily skin, you should instead add the tomato juice and olive oil, a pinch of lemon juice. Even your hands can become more beautiful, using half of a berry as if it were a bar of soap and letting them air dry. Finally, it is to consider the use of detergent tomato: to clean the brass stained by verdigris, just wipe it with the pulp of a ripe tomato, then rinse and polish with a woolen cloth.

Article Wiki Closed - Tomato: Benefits, Properties?
asked Jul 3, 2014 by Lancomega Level (10,245 points)
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