Solanum lycopersicum, commonly known as tomato or tomato plant. It is a species of the family Solanaceae, cultivated worldwide for consumption both fresh and processed in different ways (sauce, puree, juice, dehydrated, canned). There are many varieties, cultivated throughout the year, with fruits of different sizes, shapes, and colors.
In particular, the Pear Tomato has large portions of flesh, very tasty and aromatic. Ideal for preserves, purees, sauces. The 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 B vitamins, especially B1 and niacin or B3. It also has a high content of carotenoids such as lycopene, a natural pigment that gives the tomato its characteristic red color. The high content of vitamins C and E and the presence of carotenoids in the tomato make it an important source of antioxidants, substances with a protective function for our body.
Vitamin E, like vitamin C, has antioxidant action, and the latter also participates 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 the proper functioning of the immune system, in addition to having antioxidant properties. Niacin or vitamin B3 acts in the functioning of the digestive system, the good condition of the skin, the nervous system, and 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 participating in the balance of water inside and outside the cell.
