A tomato has a green color, going to yellow, orange, and finally red when it is fully ripen. It has soft watery inside filled with seeds. It has a faint sweet taste and a more pronounced savor flavor. If cooked, the bitterness is reduced, leaving only the sweetness.

The Spanish conquistadors brought the tomato seeds from Mexico to Spain, introducing it into Europe. At first, the tomato was not consumed as it was thought to be poisonous. In North America it became popular in the late 19th century.

Nowadays, the biggest producers are China (33 mil. tones), U.S.A., Russia, Italy and Turkey.

Best tomatoes have a deep color that indicates a high level of lycopene, and also a sweet flavor. Their skin should be smooth without any wrinkles or soft parts.

High quality canned tomatoes should be sought as the low quality ones may contain metal from the canes, due to the acidity of the tomatoes that corrodes the metal.

Tomatoes should be stored at room temperature and in dark places, away from sunlight, as the cold will stop the ripening process. For faster ripening place the tomatoes in a paper bag next to a banana or apple. If kept at cold they will last a bit longer than normally but make sure to consume them at room temperature for the maximum flavor.

Earlier we talked about lycopene. The lycopene found in tomatoes is a carotenoid with antioxidant properties that protects the DNA and white blood cells in our body from damage caused by oxygen. The heart is also protected from certain diseases. Lycopene also prevents a number of cancers.

In patients with colorectal cancers, the blood levels of lycopene and beta-carotene were found to be lower than the healthy patients. This low levels increase the risk of cancer.

Researches conducted on animals showed that the phytonutrients along with the lycopene found in tomatoes decrease the risk of prostate cancer.

Pancreatic cancer risk is reduced by 30% by consuming lycopene, found in tomatoes, as stated in a Canadian study.

The lycopene cells combat the breast and liver cancer cells by triggering the production of detoxification enzymes.

Tomatoes are an excellent source of Vitamin C and Vitamin A that helps reducing free radicals that can damage cells and trigger atherosclerosis. Other illnesses that these antioxidants fight against are diabetes, asthma, and colon cancer.

The high concentration of fiber found in tomatoes keeps the cholesterol and blood sugar levels down preventing colon cancer.

Tomatoes are also a good source of potassium and Vitamin B6. The potassium helps lowering the blood pressure and therefore helps against heart diseases. Vitamin B6 processes dangerous chemicals. It also prevents damage to the blood vessel walls.

Chronic degenerative diseases are related to TNF-alpha that are inflammatory compounds caused by the excessive production of free radicals. These radicals are reduced by the antioxidants found in tomato juice thus preventing diseases such as atherosclerosis, cardiovascular disease, cancer, osteoporosis and Alzheimer’s disease.

Fruit facts summary:

• 55% of daily value of Vitamin C
• 22% of daily value of Vitamin A
• 17% of daily value of Vitamin K
• 11% of daily value of potassium
• 9% of daily value of manganese
• 8% of daily value of dietary fiber
• 7% of daily value of Vitamin B1 and B6
• Prevents colon, prostate, lung, pancreatic and breast cancer
• Prevents hearts diseases
• Lowers the cholesterol and high blood levels
• Has anti-inflammatory properties
• Strengthens the bones
• Prevents atherosclerosis and osteoporosis
• Helps diabetes and migraines