Tomatoes contain biologically active substances, including carotenoids: beta carotene, xanthophyll, lycopene, and vitamins E and C. They are antioxidants and are no less important to our body than oxygen for respiration, as neutralize excess free radicals. Recent research by scientists in many countries has confirmed that lycopene - a precursor of vitamin A and its antioxidant activity twice higher than that of beta-carotene. Most of lycopene found in red and pink varieties of tomatoes grown in open ground in warm and sunny summer. According to some scientists, the daily dose of this carotenoids to our body is 10-15 mg. It is the amount is contained in about 0.5 kg of this vegetables, two glasses of tomato juice or 3-4 tablespoons of tomato paste or tomato sauce. Lycopene is different and stable structure. When it heated during processing of tomatoes into tomato paste or ketchup, it is not destroyed. For a complete assimilation of our body of lycopene and beta-carotene vegetables containing them, in particular tomatoes should be consumed together with fats, its best with vegetable oil, sauce, containing fat, or cheese. The mechanism of therapeutic action of lycopene is not completely elucidated, but useful properties of this substance cannot be overestimated. Carotenoids of tomatoes have antitumor activity and inhibit the growth of cancer cells. I want to reck the fact that, tomatoes prolong youthfulness. A lot of malic and citric acids are in fruits of this vegetable, they maintain the acid-alkaline balance in the body, bind excess acids produced during metabolism, prevent premature aging. These vegetables should be on the menu elderly and debilitated people, as well as those who suffer violations of salt metabolism and obesity. Calorie tomatoes small is 18-20 kcal per 100 g, and digestibility is high. Tomatoes, unlike other vegetables, are easily processed because of their relatively high acidity, which ensures complete safety of the finished products in storage. You can prepare tomato paste, ketchup, various sauces for the winter without the high costs of labor and time. The finished product can be eaten daily, adding to thereby supply of carotenoids and other useful and necessary materials. Different varieties of tomatoes are suitable for the preparation of different dishes. Useful properties of tomatoes must be properly maintained and if possible not to destroy during cooking.
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