Botanical name: Lycopersicon esculentum P. Miller
Tomatoes are a wonderful vegetable, loaded with a great quantity and variety of nutrients, and thus of great value to human health. Tomatoes are:
* Low in calories.
* Excellent sources of vitamin C, and provide vitamins A and K, potassium, manganese and fibre.
* A source of lycopene — researchers have linked the lycopene (a carotenoid that gives tomatoes their red colour) with a lowered risk of heart disease and cancers, including those of the prostate, breast, colon and lung, as well as being helpful in lowering high cholesterol. To get the tomatoes with the most lycopene content, choose the ones with the darkest red colour and that are smaller in size
* Another prominent phytonutrient in tomatoes is zeaxanthin, which filters UV rays and protects the eyes to the extent of possibly preventing age-related macular degeneration
To get the full health benefit of tomatoes, including their anti-cancer potential, remember that carotenoids are fat- soluble and are better absorbed when eaten lightly cooked and paired with healthy, monounsaturated fats such as extra-virgin olive oil.
Canned Tomatoes
High acidity — a prominent characteristic of tomatoes – causes BPA (Bisphenol A), found in the inner lining of cans, to leach into your food. BPA adversely affecting the brain, behavior, and prostate gland in fetuses, infants, and children, and the way estrogen is metabolized. It can show up in breast milk. To avoid this harmful chemical, avoid canned foods and stick to fresh fruits and vegetables, or switch over to brands that use glass containers instead—especially for acidic foods like tomatoes. The FDA while acknowledging the risks of BPA intake, has yet to set the standard limit as Europe has done.