Health & Nutrition

What are the nutritional benefits of tomatoes?

Tomatoes are a good source of Vitamins A, C and E, the natural plant pigments known as carotenoids (both beta-carotene and lycopene) and flavonoids. Flavonoids are also found in red wine and tea.

Tomatoes also contain potassium, calcium and other mineral salts. Potassium has been linked to lowering blood pressure and calcium is vital for healthy bones and teeth.

What is the link between tomatoes and cancer prevention?

The vitamins and antioxidants found in tomatoes are thought to combat the harmful effects of free radicals (rogue molecules) that cause cell damage - a precursor of diseases such as heart disease and cancer. Although their role as antioxidants is the most popular explanation for the benefit of tomatoes and their constituents in the diet, not all scientists agree that this theory and some believe that other mechanisms are involved.

Recent research has shown that the pigment lycopene, the stuff that makes most ripe tomatoes red, may be particularly active in protecting the body against heart disease and some forms of cancer. Lycopene is more readily absorbed into the bloodstream when tomatoes are cooked with certain oils, such as olive oil. Processed tomatoes may contain high levels of lycopene but also additives such as salt (up to a hundred times more than in fresh tomatoes!) and sugar and are not produced to the same production protocols as fresh British tomatoes.

Research has shown that ripe, British tomatoes have a considerably higher lycopene content than was thought to be the case (up to three times the quoted figures), especially when compared with imported, long-life types which may be low in lycopene. The ideal solution is to eat fresh British tomatoes, both raw and cooked and we have lots of delicious recipes for both.

What is the calorie content of tomatoes?

Tomatoes are low in calories, typically containing only 14 calories per 100g. They contain virtually no fat and no cholesterol.

How much fibre is there in tomatoes?

The fibre content of a ripe tomato fruit is 1.5% of total composition.

What is the water content of tomatoes?

Water content is between 93-95% of total fruit composition

Do you lose nutrients by cooking tomatoes?

There is a certain amount lost through cooking, vitamin C and flavonoids in particular. Cooking may increase the concentration of other nutrients, such as lycopene. The best option is to eat plenty of tomatoes, both raw and cooked.

For further details and scientific references, read Tomatoes - The Miracle Fruit.