This firmware is provided as-is without any warranty. I will NOT be responsible for damages that occur due to the use of this firmware. May not work with some routers, use extra caution. See the Frequently Asked Tomato pesto pasta page.

Contact information is also on that page. Despite botanically being a fruit, it’s generally eaten and prepared like a vegetable. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. Usually red when mature, tomatoes can also come in a variety of colors, including yellow, orange, green, and purple.

What’s more, many subspecies of tomatoes exist with different shapes and flavor. This article tells you everything you need to know about tomatoes. SUMMARY Fresh tomatoes are low in carbs. The carb content consists mainly of simple sugars and insoluble fibers. These fruits are mostly made up of water. This vitamin is an essential nutrient and antioxidant. One of the B vitamins, folate is important for normal tissue growth and cell function.

SUMMARY Tomatoes are a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate. An antioxidant that often gives foods a yellow or orange hue, beta carotene is converted into vitamin A in your body. Chlorophylls and carotenoids like lycopene are responsible for the rich color of tomatoes. 14 mg of lycopene per 3.

However, keep in mind that ketchup is often consumed in very small amounts. Thus, it may be easier to bump up your lycopene intake by eating unprocessed tomatoes — which also have far less sugar than ketchup. Other foods in your diet may have a strong effect on lycopene absorption. Even though processed tomato products are higher in lycopene, it’s still recommended to consume fresh, whole tomatoes whenever possible. SUMMARY Lycopene is one of the most abundant plant compounds in tomatoes. It’s found in the highest concentrations in tomato products, such as ketchup, juice, paste, and sauce.