Tomatoes
The tomato (Solanum lycopersicum) is a plant in the Solanaceae or nightshade family, as with close relatives chili peppers, potato, and eggplant. The tomato is native to Central, South, and southern North America from Mexico to Peru. It is a perennial, often grown outdoors in temperate climates as an annual. The word tomato derives from a word in the Nahuatl language, tomatl. The specific name, lycopersicum, means "wolf-peach".
History Of Tomatoes
According to Andrew F Smith's The Tomato in America, the tomato probably originated in the highlands of the west coast of South America. Smith notes there is no evidence the tomato was cultivated or even eaten before the Spanish arrived. Other researchers, however, have pointed out that this is not conclusive, as many other fruits in continuous cultivation in Peru are not present in the very limited historical record. Much horticultural knowledge was lost after the arrival of Europeans. There is a competing hypothesis that says the tomato, like the word "tomato", originated in Mexico, where one of the two apparently oldest "wild" types grows. It is entirely possible that domestication even arose in both regions independently.
Tomatoes Nutrition Info
They are rich in vitamins A and C and a good source of calcium, phosphorus, potassium and sodium. Tomatoes oxidise (react with oxygen) quickly. The Vitamin C content can quickly be destroyed, therefore, when the tomato is cut and exposed to air for long periods of time. Tomatoes can also interfere with calcium absorption and should be avoided in cases of arthritis. More than 4 tomatoes a day is not recommended.
Tomatoes Health Benefits
These are anticancer fighting vegetable with the antioxidant agents that fight free radicals. Tomatoes are a rich source of lycopene, a carotenoid that is a powerful antioxidant. This chemical substance—found in processed as well as fresh tomatoes—may lower the risk of certain diseases, including some cancers, heart disease and macular degenerative disease (a cause of blindness in the elderly).
Storing Tomatoes
Most tomatoes today are picked before fully ripe. They are bred to continue ripening, but the enzyme that ripens tomatoes stops working when it reaches temperatures below 12.5 °C (54.5 °F). Once an unripe tomato drops below that temperature, it will not continue to ripen. Once fully ripe, tomatoes can be stored in the refrigerator but are best kept and eaten at room temperature.
Tomatoes Trivia
Tomatoes that are vine-ripened are higher in vitamin C than greenhouse tomatoes. Fresh tomatoes contain more vitamin C than those that are processed or cooked. Due to the scientific definition of a fruit, the tomato remains a fruit when not dealing with US tariffs. Nor is it the only culinary vegetable that is a botanical fruit: eggplants, cucumbers, and squashes of all kinds (such as zucchini and pumpkins) share the same ambiguity.
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