For a bold taste!
Due to its valuable nutritional and dietary qualities, a wide variety of cultivars and the high responsiveness to the applied techniques of cultivation, tomato is currently one of the most popular crops. The characteristic smell of the ‘love apple’ and its fruits, as well as the capacity to improve the taste, color and flavor of other products allow qualifying tomato as a spicy vegetable.
- Contains plenty of vitamins, including B1, B2, B3, B6, B9, E, and, above all, vitamin C. 100 g ripe tomatoes cover the quarter of vitamin C requirement for adults;
- Tomatoes contain potassium (good for the heart, helps to eliminate excess fluid from the body), magnesium (helps the body adapt to the cold), iron (recommended in cases of anemia), zinc (essential for the growth of skin cells, hair, and wound healing), calcium (strengthens bones), and phosphorus (involved in the metabolic processes);
- Contains a large amount of organic acids necessary for normal body operation;
- Fresh tomatoes and tomato juice are useful in cardiovascular diseases treatment due to the large content of iron and potassium; tomatoes are also useful in gastritis with low acidity, the general loss of strength, weakening of memory, and anemia;
- Tomato juice lowers blood pressure; in addition, the high content of pectic substances in tomato contributes to lower blood cholesterol;
- Due to the high content of biologically active substances, tomatoes regulate metabolism and the gastrointestinal tract activity, strengthen the kidneys and gonads.
Tomato fruits are eaten fresh, boiled, fried, and canned; tomatoes are used for cooking tomato paste, various sauces, juices, and lecso.
Salt is always used when canning tomatoes, so salted and pickled tomatoes are not recommended in kidney and cardiovascular system diseases, including hypertension (high pressure).