Tomatoes have come a great distance for the reason that sixteenth century, when some Europeans referred to as them “poison apples” as a result of they have been mistakenly believed to be poisonous. Now, they’re the second-most consumed vegetable in the US (behind solely potatoes) and acknowledged for a spread of well being advantages.
Right here’s what diet consultants say about tomatoes, together with some easy summer time recipes from New York Times Cooking.
Recent, uncooked tomatoes have the very best water content material, mentioned John Erdman, a professor emeritus of diet and meals science on the College of Illinois Urbana-Champaign. After they’re cooked, they have a tendency to lose a bit.
Their lycopene could assist defend in opposition to most cancers.
Tomatoes pack a hearty dose of the antioxidant lycopene, whether or not they’re uncooked, cooked or sun-dried. Tomatoes and tomato merchandise (ketchup, spaghetti sauce, tomato juice) present greater than 80 p.c of the lycopene within the U.S. food plan, Dr. Erdman mentioned.
