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Tomatoes: Interesting Facts
Every Tomato Lover Needs to Know
by www.SixWise.com
Americans eat an average of 80 pounds of tomatoes -- each
-- every year, but there is still a lot you probably never
knew about the familiar, humble tomato. For starters, tomato
in French, pomme d'amour, means "love apple,"
because the heart-shaped fruit was regarded as an aphrodisiac.
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The first tomatoes were small like these cherry tomatoes.
The larger, sliceable varieties came much later.
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But it wasn't always this way. Since tomatoes are a part
of the nightshade family (along with eggplants, sweet peppers
and potatoes), people once thought they were poisonous and
kept them strictly for decorative purposes in their gardens.
It wasn't until the 16th century that tomatoes became a food
source in Europe and Italy.
Meanwhile, according to the California Tomato Growers Association
(CTGA), American colonists believed tomatoes were poisonous
until 1820, when Robert Gibbon Johnson stood on the courthouse
steps in New Jersey and ate a tomato in front of the villagers,
proving they were, indeed, safe.
Fruit or Veggie?
If you want to be technical about it, a tomato is, in fact,
a fruit since it is the ripened ovary of a seed plant. But
for those of you who like to insist that tomatoes really act
more like a veggie, well you'll be glad to hear about the
U.S.
Supreme Court case of NIX v. HEDDEN, which took place
in 1893.
The case was over, you guessed it, whether a tomato is a
fruit or a vegetable -- and the Supreme Court ruled that tomatoes
were to be considered vegetables.
Tomatoes are Super Healthy
Aside from being rich in vitamins C, A and K, tomatoes contain
lycopene,
a carotenoid with potent antioxidant and cancer-fighting properties.
Lycopene protects cells from oxygen damage, fights colorectal,
prostate, breast, endometrial, lung, and pancreatic cancers,
and reduces your risk of heart disease.
Studies have found that the synergy between phytonutrients
and lycopene in tomatoes, rather than an isolated nutrient,
is what's responsible for their benefits.
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The largest tomato on record? A 7-pounder grown in
Oklahoma.
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Cooked tomatoes are a more concentrated source of lycopene
than raw ones, and lycopene is better absorbed when they're
cooked with a little oil, making homemade tomato sauces an
ideal source. And if you're a ketchup fan, listen up: even
this condiment favorite is a good source of lycopene, particularly
if you go organic (organic ketchup contains about three times
as much lycopene as non-organic brands).
Where Did Tomatoes Come From?
Contrary to popular belief, they did not originate in Italy,
though today Italian
cuisine is perhaps the one most associated with them.
Tomatoes actually are native to the western side of South
America, including the Galapagos Islands.
The first tomatoes were probably small, cherry-sized fruits,
which have since expanded into the thousands of different
varieties known today.
Cooking With Tomatoes
When you buy fresh tomatoes, choose those that are deep in
color with a sweet fragrance. If possible, look for homegrown
varieties from farmer's markets or roadside fruit stands --
you'll taste the difference.
Store them at room temperature, as putting them in the fridge
will alter their ripening process and ruin their flavor.
If you buy canned tomatoes, look for those produced in the
United States. Other countries may not have as strict standards
when it comes to lead in the containers, and in the case of
tomatoes -- a highly acidic fruit that can cause metals to
leach from the cans -- it is a significant concern.
Most of you probably have a favorite tomato recipe already,
but we wanted to share one of ours. This one is from Alive
in 5: Raw Gourmet Meals in Five Minutes, and if you like
it, you'll also love the other 100+ pages of raw food recipes
that this unique cookbook has to offer.
Crème Tomat
Ingredients:
3 large ripe tomatoes
1 cup almond milk
1 ripe avocado
1/2 cup fresh basil
1/4 cup fresh oregano
1 teaspoon Himalayan salt
1 teaspoon curry powder
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Method:
- Combine all the ingredients in a blender, and process
until smooth.
Makes 3 servings.
Recommended Reading
Garbanzo
Beans: The Cholesterol-Lowering, Energy-Raising, Good-for-More-Than-Just
Hummus Bean That's Been Consumed for 7,000 Years
Jicama:
the Healthy, Versatile Vegetable that Tastes Like a Fruit
and Acts Like a Water Chestnut (Plus Two Bonus Recipes!)
Sources
California
Tomato Growers Association
World's
Healthiest Foods
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