Red as a Tomato

Tomatoes (‘Solanum lycopersicum’ in Latin) are native to western South America. They crossed the Atlantic Ocean to Spain with the conquistadors in the 16th century, and only reached northern Europe in the 19th century. Nowadays, they are one of the most important ingredients available, especially popular in the Mediterranean cuisine. They are commonly used as vegetables, although they are in fact fruits. Tomatoes are botanically berries belonging to the nightshade fruit family, such as chilli peppers, potatoes, eggplant, and similar vegetables.

Tomatoes are available in many different varieties and grown in various types of temperatures all over the world, with greenhouses allowing their cultivation disregarding the season. 

While their skin, flesh and seeds are edible, healthy, and delicious, their green leaves remain toxic! Tomatoes are typically red when ripe, but they can sometimes be yellow, orange, green, or even purple.

Tomatoes are a rich source of lycopene, an antioxidant providing a wide range of health benefits. In addition, they contain vitamins C and K, fiber, potassium, and folate. They are equally potent fresh as when preserved

Here are a few examples of how tomatoes can improve our health:
- Thanks to potassium content they help lower our blood pressure.
- They defend us from cardiovascular diseases, cancer and promote bone density.
- As a high-fiber food tomatoes help prevent diabetes and support weight-loss.
- Tomatoes contain lycopene, lutein, and beta-carotene. These powerful antioxidants protect our eyes from aging and light-induced damage.
- Vitamin C in tomatoes promotes collagen production, which contributes to skin rejuvenation.

Interested? 
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