Toma-tech

Tips

Vegetables and cardiovascular disease (CVD)


  • Epidemiological evidence is quite strong that vegetables protect against CVD
Two explanations are conceivable:

  • Low energy content, high dietary fibre content of tomatoes helps prevent overweight/obesity
  • Presence of bioactive compounds, although exact working mechanism is unknown

Micronutrients and phytochemicals


  • Micronutrients are essential constituents needed by the human body in small quantities although they are not a source of calories
  • Phytochemicals are not classified as nutrients (not essential in the diet, no daily requirement) but they are shown to have antioxidant, anti-carcinogenic, anti-inflammatory, immunomodulatory and antimicrobial effects in laboratory experiments. It is not yet understood whether they have similar effects in the human body but it would be a safe enough assumption to surmise a similar positive effect.

 Tomato Nutrition & Health Tips


One medium-sized tomato (5.6oz/148g) has:
CALORIES: 25
CARBOHYDRATES: 5g
PROTEIN: 1g
DIETARY FIBRE: 1g (about as much as a slice of whole wheat bread)
FAT: 0g
CHOLESTEROL: 0mg

Vitamin A         - 2364 IU  20% RDA
Vitamin C         - 25 mg  40% RDA
Folate               (important during pregnancy) - 46 mcg
Niacin              - .94 mg
Vitamin B6       - .1 mg
Potassium         - 396.7 mg
Phosphorus      - 62.7 mg
Magnesium       - 22.8 mg
Calcium            - 31.9 mg
Sodium             - 11.4 mg
Iron                  - .51 mg  4% of RDA
Selenium           - .8 mg
Also contains small amounts of manganese, copper and zinc.
Vitamin A (retinol). This vitamin is important for:
Good vision.
Healthy skin, mucous membranes, teeth and bones.
Normal growth in children.
Maintaining the immune system and resisting disease.
In the body, beta-carotene, found in abundance in tomatoes, is converted to vitamin A.

Vitamin C (ascorbic acid). This vitamin is important for:  

Formation of normal blood cells (therefore helping to prevent anaemia), muscle and tissue. Boosting the immune system to help fight of infections, protection from viruses and bacteria, healing wounds. Avoiding neurological abnormalities. ts antioxidant properties. Reducing cholesterol   Cell lifespan Preventing scurvy.   It's also a natural laxative.

Vitamin E. This vitamin is good for:

Fighting toxins - it is a powerful antioxidant. Healthy skin Important for fertility Muscle tone

Iron Important for:

Red blood cells and muscle function White blood cells and the immune system.    

Carotenoids :

Carotenoids are a group of some 600 naturally occurring plant pigments of which about 40 are consumed by humans.   Beta-carotene,     Found in highly coloured fruit and vegetables such as carrots, peppers and tomatoes. Beta-carotene converts to vitamin A in the body. Lycopene   Lycopene, the red pigment in ripe tomatoes, is a carotenoid. One of nature's most powerful antioxidants, it is found almost exclusively in tomatoes. Intake of tomatoes and tomato products has been shown to be associated with decreased risk of chronic diseases such as cancer & heart disease in recent studies. About 85% of lycopene in the typical Mediterranean diet is derived solely from tomatoes.    

Potassium & Calcium. These minerals are good for:

for healthy blood Strong bones and teeth     Dietary fibre. Important to maintain: a healthy digestive system     Help to control high cholesterol levels in the blood.     Tomatoes are a good source of fibre, especially when eaten with the skin and seeds. Tomato pulp is very good for the skin. It refreshes, tones and aids circulation and will restore acidity to the face after cleansing. To make a tomato face pack, make a paste by mixing tomato pulp with yoghurt. Apply to the face and leave for 10-15 minutes, then wash off.

Micronutrients and phytochemicals

Normal
Tomato

Sugardrop TT535

Moruno
TT520

Phytochemicals
And
Micro- nutrients

20

37.0

37.5

Vitamin C
(g 100' mg)

0.38

1.0

1.2

Vitamin E
(g 100' mg)

4.0

9.5

10.9

Beta-caroten
(pro-vitamin A)
(kg / mg)

4.0

13.8

18.0

Lycopen
(kg / mg)

0.5

2.7

2.6

Iron (Fe)
(kg / mg)