Ripe tomato bread spread with a tomato of these enjoy a good bread in tomato.
Spherical fruit more or less long, depending on variety, green and red colors. The flesh is red and contains many seeds. The taste is sour or sweet, again depending on the variety.
Family: fruit vegetables.
Scientific Family: Solanaceae.
Variety: Mature (Breton, Canary, Cherry, Daniela, uploading, Muchamiel, Marmande, Pera, Raf, Rambo), Green (Alborán, Magda, Dan-hum, De Montserrat, Pluto).
Nutritional value: 22 calories per 100 grams.
Grams per serving: 200 to 250 grams.
Features / benefits: its content in vitamins A, B1, B2, C, E and K, tomato preserves the body of infectious diseases and scurvy. In addition, its high content of minerals (calcium, phosphorus, iron, sodium , potassium, magnesium, sulfur, chlorine, copper, manganese, zinc, cobalt, fluorine and iodine) is refreshing and revitalizing of the first order.
Season: May to October (outdoor), from November to April (greenhouse).
Production areas: The main tomato producers are China, USA, Turkey, Egypt and Italy. In Spain, grown in Murcia, Almeria, Las Palmas, Valencia, Alicante, Malaga, Santa Cruz de Tenerife, Cadiz, Barcelona, Granada.
Plant Name: Tomatoes.
Trivia: It is likely that initially was found only in the area of Peru-Ecuador. From there it spread north in time to pre-Columbian Mexico, where it was first cultivated. The Spanish conquistadors brought the plant in southern Europe where and consumed long before that used the peoples of the United States. For a long time the tomato was considered a poisonous plant and was grown only for ornamental purposes. Lycopene is best when it comes assimilates tomato cooked (fried, roasted, juice processed with heat, microwave, etc..) Compared to raw tomatoes. The use of this substance is even greater if the product is consumed with some fat (olive oil or seed).
Preparation and consumption: The recommended method of eating tomatoes, if they are sufficiently mature, is raw with skin and seeds in salads, as well as aid digestion. They can also be eaten boiled, baked, pureed and with any dish, they facilitate the digestion of starch. If you drink a glass of freshly squeezed tomato juice several times a day, is an excellent diuretic and mixed with celery juice is a good tonic. Because the tomato is not contains too much sodium, diabetics can eat. It is also recommended intake to the obese, arthritic and rheumatic pain, because the body alkalizing properties. The tomatoes can be eaten at all hours and are a good item to prepare a light dinner.
