What’s So Great About Tomatoes?

What’s So Great About Tomatoes?

What’s So Great About Tomatoes?

I have never, not ever, met a child who will eat a tomato.  Except for Esme, that is. I don’t know how Ceri did it. I  suspect she introduced Esme to tomatoes around this time of year, when they are their sublime selves.
Why do tomatoes almost always make top ten super food lists?  Lycopene. Lycopene is a natural pigment that acts as a powerful antioxidant.  It’s been shown to protect against a long list of cancers, most notably prostate and  breast. But the tomato’s virtues don’t end with cancer fighting lycopene:  they’re also a great source of vitamins  C, E, and fibre – all important to a healthy heart.


Your browser may not support display of this image.
If your child is anything like mine and runs from the mere suggestion of a tomato, not to worry:  tomato sauce and even ketchup contain all the cancer-fighting properties of fresh tomatoes and then some. Natalie Brown, a Nutritionist who works with families (www.whiterockdietitian.com), tells me that studies have shown that cooked tomatoes are much better for you than raw tomatoes, as lycopene absorption increases when tomatoes are cooked.

Preparation

Lycopene is fat soluble, meaning our bodies absorb nutrients more efficiently when consumed with fat-rich foods. Brown suggests to serve tomatoes with good fats, like extra virgin olive oil in order to get maximum benefit.

Be Warned: If you are eating tinned tomatoes be mindful of the salt content. Many brands (including organics) contain a lot of salt. I picked up a tin the other day with 250 mg salt in a 125 ml serving – that’s 1500 mg of salt in one tine! Choose brands with no salt or marked as low sodium.

Tomato Recipes

Sacha and Lola’s Simple Pasta:

https://sweetpotatochronicles.com/2010/06/guest-bloggers-sacha-and-lolas-simplest.html

Natalee and Casey’s Ravioli:

https://sweetpotatochronicles.com/2010/06/guest-bloggers-natalee-and-casey-make.html

Shakshuka!:

https://sweetpotatochronicles.com/2010/06/shakshuka.html




By Heidi Pyper

You might also like

Articles

You Can Eat These Easter Eggs

When Laura and I worked at FASHION Magazine we all used to joke that if someone tracked how many times a day we all said, “That’s cute” it would be

Interviews

A Quick Bite With Chef Lynn Crawford

We’ve had an amazing run of celebrity chefs, cook book writers, big time food bloggers and general fancy pantses on SPC since we opened up shop three years ago. But

Articles

Chef Notes: Caramelized Onions (or heaven in a pan)

One of my favorite things in life are caramelized onions. If I see them mentioned on a menu I’m likely to order whatever they’re in or on just to get

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply