Tomato
With more than 4,000 varieties, tomatoes are a fantastic cholesterol-free food choice
The tomato is considered a fruit and a vegetable. It contains vitamins A and C, dietary fiber, beta-carotene, iron, magnesium, phosphorous and potassium. According to www.EatRight.org, if the tomato is cooked, it increases the body’s absorption, which can protect it from cancer. Good eye health is also a benefit for consumers. A recent study conducted by Potischman, Hoover, and Brinton, focused on Latin-American population, found that women who suffered cervical cancer showed a decrease in their lycopene levels. And women, who consumed lycopene-rich foods, increased theirs levels. Oregon State University researchers created a new and improved tomato using a pigment found in red wine. This pigment works as an antioxidant which can prevent cardiovascular diseases. Tomatoes are the second most consumed vegetable just after potatoes, so don’t forget about its importance and versatility.
