Tomato is a low-energy food that provides only 20 calories per 100 grams. Its main component is water, followed by carbohydrates.
It is considered a fruit-vegetable, as its contribution of simple sugars is higher than that of other vegetables, giving it a slight sweet taste.
It is an interesting source of fiber, minerals such as potassium and phosphorus, and vitamins, including C, E, provitamin A, and vitamins of the B group, especially B1 and niacin or B3. Additionally, it has a high content of carotenoids such as lycopene, a natural pigment that gives tomatoes their characteristic red color. The high content of vitamins C and E and the presence of carotenoids in tomatoes make them an important source of antioxidants, substances with a protective function for our body.
Vitamin E, like C, has antioxidant action, and the latter also plays a role in the formation of collagen, red blood cells, bones, and teeth. It also promotes the absorption of iron from food and increases resistance to infections.
Vitamin A is essential for vision, the good condition of the skin, hair, mucous membranes, bones, and for the proper functioning of the immune system, in addition to having antioxidant properties.
Niacin or vitamin B3 functions in the functioning of the digestive system, the good condition of the skin, the nervous system, and in the conversion of food into energy.
Potassium is a mineral necessary for the transmission and generation of nerve impulses and for normal muscle activity, in addition to being involved in the balance of water inside and outside the cell.
