Nutritional benefits of tomatoes

What are tomatoes?

A tomato is the fruit of tomato plant (Lycopersicom esculentum). A tomato is a vegetable.

It has a rounded shape with a thin skin, green or red depending on the variety and maturity.

The interior has a pulp of the same color as the outer skin with various small light yellow seeds inside.

They have a mild, sweet flavor.

What are the tomato main nutrients? Composition of tomatoes

Tomatoes composition

As an energy source, 100 grams of tomato provide 21 kcal.

Their proportion of nutrients is divided into:

Vitamins and minerals in tomatoes

  • Tomatoes are rich in potassium, magnesium, phosphorus and small amounts of calcium.
  • Tomatoes contain a lot of vitamin A, vitamin C and vitamin B3. They have small amounts of other B vitamins, and vitamin E

Nutritional characteristics of tomatoes

Tomato varieties

Photo of different varieties of tomato

  • Tomato has a very high water.
  • It provides little energy.
  • It contains little fat, but of high quality and with many health benefits.
  • It has a low protein content.
  • It is low in carbohydrates, especially starches.
  • It has low in fiber.
  • It helps to remove toxins from our body, because it contains potassium.
  • It helps maintain our brain function, because it contains phosphorus. In addition, together with calcium, it maintains the balance of the formation of strong bones.
  • Because of its magnesium content, it helps the contraction and relaxation of muscles.
  • For its content in B vitamins, particularly vitamin B3, it helps us get energy from fat, protein and carbohydrate intake to properly grow and maintain our defenses in good condition.
  • It protects the skin and helps keep it healthy, because it contains vitamin A.
  • It protects us from colds and helps heal wounds, because of vitamin C.
  • It protects us from the toxins and aging, because it contains vitamin A, vitamin C and vitamin E.

Tomato in the kitchen:

Some recipes.

punto rojo More information about other foods and nutrition

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

2 July, 2021

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