Tomato-manufacturing-composition-and-qualities

Definition:

Tomato fruit of the plant, but they belong to the nightshade family, and the majority of people they know and they consume because of its taste Kkhaddar italics acidity. Tomatoes are grown on a large scale, often in greenhouses to keep the temperature.

Types:

There are more than 600 kinds of tomatoes around the world, available in various colors of white, purple, pink, yellow, orange and planned.

And classified by shape as follows: cherry tomatoes, cocktail tomatoes, cluster tomatoes, tomato pie, long tomatoes.

Season:

Tomato season from July to October runs.

Uses:

You can eat fresh raw tomatoes alone, or cut and add them with salads and sandwiches. It can boil them or grill, and cooking with many dishes such as stuffed tomatoes, Alikhany.

And tomatoes used to make ketchup, tomato juice, tomato paste, that go into a lot of recipes such as pasta sauces and pizza. Tomatoes also dried under the sun and kept in jars with oil and used in many types of bread and muffins salty.

And damaging its benefits:

Tomatoes consists of 95% water, it is ideal to keep the weight. In addition, they contain low calories and help get rid of toxins.

It is also an excellent source of vitamin C and pro-vitamin A or beta carotene, and vitamin E, which have anti-oxidant properties and stimulates the body's defenses.

In addition, studies suggest preventive ability against some types of cancer, including prostate and lung cancer, due to the high content of lycopene, the material that gives it the red color.

It is also rich in minerals and trace elements, including potassium, which improves the work of the kidneys, as well as phosphorus, calcium and magnesium.

Tomato seeds and rind contains fibers that stimulate bowel action, and the acidity Vthvz digestive secretions helps to better absorption of nutrients.