TYPEBASE4 INDEX >> VEGETABLE >>
TOMATOES/ TOMATO JUICE
Share this information on Facebook
SCIENTIFIC NAME: LYCOPERSICON ESCULENTUM
FRANCAIS: TOMATES/JUS DE TOMATES
Fresh tomatoes are available year-round, with the peak season from June through September. The most succulent, flavorful tomatoes are those that are "vine-ripened," usually only available in specialty produce markets. Unfortunately, such tomatoes are very perishable, which is why supermarkets almost always carry tomatoes that have been picked green and ripened with ethylene gas or in special warming rooms. Such tomatoes will never have the texture, aroma and taste of the vine-ripened fruit. Choose firm, well-shaped tomatoes that are noticeably fragrant and richly colored (for their variety). They should be free from blemishes, heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated - cold temperatures make the flesh pulpy and kills the flavor. Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature (65°F to 75°F). Do not refrigerate or set in the sun. Tomato skins can be removed by BLANCHING. Sun-dried tomatoes are, as the name indicates, dried in the sun (or by other, artificial methods). The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-pack type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes. Canned tomatoes are available in various forms including peeled, whole, crushed, and those with herbs such as oregano and/or basil added. Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Canned tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a slightly thinner tomato puree, often with seasonings and other flavorings added so that it is ready to use in various dishes or as a base for other sauces. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamins A and B, potassium, iron and phosphorus. A medium tomato has about as much fiber as a slice of whole-wheat bread and only about 35 calories.
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
BLOOD TYPE A
AVOID: Contains lectin or other agglutinin. Metabolic inhibitor. Flocculates serum or precipitates serum proteins.
BLOOD TYPE B:
AVOID: Flocculates serum or precipitates serum proteins.
BLOOD TYPE AB:
- This food is Cancer SUPERBENEFICIAL for Type AB
| Introductory Food: Type AB children should have this solid food introduced when older than 12 months of age. (Eat Right 4 Your Baby)|
BLOOD TYPE O
RECIPES FEATURING THIS FOOD:
This ingredient is featured in the following website recipes:
Most recent recipes added to the website:
Search the Recipe Database
List All Recipes
- This food is a significant source of vitamin C (38.74 mgs. per 1 cup)
|GENETIC MODIFICATION|| This food is commonly genetically modified [Insect resistance/ Beta-carotene, lycopene enriched]. Search out Non-GMO alternatives. (Source: foodnews.org)|
|PESTICIDES||No data on this food.|
|CONTAMINATION||No data on this food.|
|IRRADIATION||No data on this food.|
|ANTIOXIDANTS||No data on this food.|
|ALLERGENS|| This food is believed to be high in the enzyme chitinase. Chitinase enzymes, related to plant defense, are involved in in cross-reaction between food allergy and natural rubber latex allergy. |
|GLYCEMIC INDEX|| This food has a moderate Glycemic Index.|
Program and data copyright 1997-2015 Peter D'Adamo.