tomato

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Tomato

​Lycopersicon esculentum. Solanaceae family. Fruit vegetable. Universal ingredient. Spherical fruit more or less elongated, depending on variety, in green and red colours. Red pulp with seeds. Slightly sour flavour that is compensated by its particular sweet flavour.

 NUTRITIONAL VALUES

Protein

0,85 gr.

Iron

0,45 mg.

Vitamins

A, C, E

Calories

21 kcal.

Carbohydrates

4 gr.

Cholesterol

0 mg.

Fibre

1.1 gr.

RECOMMENDATIONS

Storage recommendations
Ripe tomatoes should be placed in the refrigerator. If the tomato needs to ripen, it should be kept in a cool place, but not under direct sunlight. 

Recommendations for use
Raw both in salads and in juices, gazpacho, soups, stewed, baked, stir-fried, stuffed, can be cooked on a grill, breaded, or baked in an oven.

CULTIVAR ORIGIN AND VARIETIES

Spain, France, Belgium, Holland
Raf, Roma, pear, cherry, hanging, Daniela, Kumato, orange, Rambo, Monsterrat, Tyrade. 

MORE INFORMATION

It is a good source of fibre, potassium, phosphorus, vitamins C and E, provitamin A, and B vitamins. It has a significant amount of minerals, most significantly potassium, although it also has phosphorus, magnesium, calcium, etc. A significant source of anti-oxidants. Tomatoes are low in sodium, which is why they are highly recommended for people who suffer from high blood pressure. The skins are high in fibre and aid in digestion. 

 
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