Tomato: An Amalgam Of Flavor, Color And Nutrients!
By nutrition experts from Kilo Solution
Originally from South America, the tomato became part of Italian cuisine in the 16th century. It was only a few centuries later that it would appear on the tables of North America. Tomatoes grow on bushy plants and require steady heat and sunlight. In Quebec, hundreds of varieties of tomatoes are grown.
Precious Lycopene!
Low in calories, the tomato is attractive for its content in vitamin C and lycopene, an antioxidant of the family of carotenoids having demonstrated several beneficial virtues. Lycopene has been associated with the prevention of prostate cancer in several studies. Preliminary research results have shown its contribution in the prevention of lung, bladder and skin cancer and its role in the prevention of macular degeneration.
To fully benefit from the lycopene of the tomatoes, we should consume the tomato cooked, accompanied by a source of fat or simply drizzled with extra virgin olive oil.
Did you know?
Tomato’s metabolism slows down when its stored at low temperature. Thus, by placing it in the refrigerator, the volatile substances released naturally by the tomato are prevented from spreading, then damaging its smell and taste. Forget the fridge and just let your tomato breathe on the counter.
Tomato all over!
Whether red, pink or yellow; grown in greenhouses or in the field; Italian, cherries or in clusters, the tomato adds color and flavor to every plate.There are numerous all equally delightful ways to savor your favorite variety of tomatoes:
- Fresh, it marvelously composes bruschettas or a Greek salad. For an outstanding entry, cut a tomato into thick slices, add fresh mozzarella, fresh basil and a drizzle of olive oil.
- In sauces, with or without meat, on top of a whole wheat pasta dish.
- Tomato is just as delicious in hot cream soup or cold gaspacho.
- Roasted in the oven with garlic and herbs or confit in olive oil, the tomato will amaze you!
Recipe to try : Bruschetta with colourful tomatoes and basil
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* This entry was posted in Kilo Solution Magazine on April 20, 2017.