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Tomato: Benefits, Reviews, Warnings?

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Tomato: Benefits, Reviews, Warnings?
The tomato: property, nutritional values ​​and history of the Red King of the kitchen

The tomato can be defined as the "red king" of the kitchen because it goes well with bread, pasta, grains, herbs, legumes, vegetables, cheese, fish, meat and even fruit!

The tomato has come from America to Europe and more specifically from Peru, on a Spanish ship. The date of his arrival in Europe is 1540 and the name of the person who has brought us is Hernán Cortés, the Spanish leader. Was imported mainly for its beauty: the beginning in fact no one was eating - even if it was normal price Aztecs eat them - saw that there were several misconceptions about his goodness. The tomato plant has been considered for a long time as an ornamental plant, and has reached our table very slowly.
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The physician and botanist Nicolas Monardes Alfaro wrote in the book of tomato Some things that are taken from indie related to the use of Western medicine (dating from 1565-1574): in this text for the first time we talk about the healing properties of the tomato.

In Italy, the south for the accuracy, tomato arrives in 1596, and thanks to various selections and grafts changed its color from golden (hence the name: golden apple) to red we know today.

The properties of tomato

Countless are the virtues of the tomato. Since it contains a lot of water is refreshing and this is a very important quality in summer.

Tomato is rich in vitamins, especially A and C, is rich in minerals and trace elements. You mineralizing, energy, aids digestion, the disposal of uric acid, alkalinization of the blood. And again: has anti-infective properties and contains lycopene (a carotenoid resistant to the processes of cooking that takes place antioxidant and fights free radicals).

The tomato is valuable both raw and cooked: in any case it is important to taste ripe, when it is green because it contains a lot of solanine, slightly toxic alkaloid produced by the Solanaceae to defend against fungi and insects.

Recall that the season of ripening tomato is from May to late September.

The tomato varieties and uses in the kitchen

The tomato has many varieties, some local, and each has some peculiarities for use in the kitchen. We see the main varieties (in alphabetical order):

cherry: good both raw salad sauces;
beef heart: smooth and shaped like a heart, great for salads;
smooth cluster: both are good for salads and for the sauce;
marmande and supermarmande: ribbed, excellent for salads;
perini: oblong, the best for the preparation of sauces and to be dried as they have fewer seeds and less water than other varieties of vegetation.
Small steps in the kitchen using tomato

In the preparation of sauces, a spoonful of sugar helps to remove the acidity. A pinch of sugar is fine in tomatoes baked.

Do not prepare a tomato salad with very advance, because the chopped tomatoes gradually loses some of its properties.

If you have leftover pulp after preparing tomatoes for the topping, shake it with oil and some flavor (carrot, celery ...) and use it as a sauce for pasta or to add flavor to salads, veggie or cooked vegetables.

Even the leaves of the tomato are valuable

The leaves of the tomato plant stay away wasps and mosquitoes: Do not throw it, then, but to insert them necklace on a string and hang them in the house in the summer and you'll have a much more natural one mosquito fumigator!

The leaves also can rub on insect bites and give a bit 'of relief.

A grandmother's advice regarding the tomato and not the leaves: a pack of sliced ​​tomato on your face for half an hour, followed by rinsing, helps in curing acne.

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