 The tomato is the world's most popular fruit. And
yes, just like the brinjal and the pumpkin, botanically
speaking it is a fruit, not a vegetable. More than 60 million
tons of tomatoes are produced per year, 16 million tons more
than the second most popular fruit, the banana. Apples are the
third most popular (36 million tons), then oranges (34 million
tons) and watermelons (22 million tons).
Tomatoes were first cultivated in 700 AD by Aztecs
and Incas. Explorers returning from Mexico introduced
the tomato into Europe, where it was first mentioned in 1556.
The French called it "the apple of love," the Germans "the
apple of paradise."
Tomatoes are rich in vitamins A and C and fibre ,
and are cholesterol free. An average size tomato (148
gram, or 5 oz) boasts only 35 calories. Furthermore, new
medical research suggests that the consumption of
lycopene - the stuff that makes tomatoes red - may prevent
cancer. Lycopene is part of the family of pigments called
carotenoids, which are natural compounds that create
the colours of fruits and vegetables. For example, beta
carotene is the orange pigment in carrots. As with
essential amino acids, they are not produced by the
human body. Lycopene is the most powerful antioxidant
in the carotenoid family and, with vitamins C and E, protect
us from the free radicals that degrade many parts of the
body.
The scientific term for the common tomato is lycopersicon
lycopersicum, which mean "wolf peach." It is a cousin of the
eggplant, red pepper, ground cherry, potato, and the highly
toxic belladonna, also known as the nightshade or
solanaccae. There are more than 10,000 varieties of
tomatoes.
Tomatoes are used in many food product, including, of
course, tomato sauce (ketchup), pasta and pizza.
According to a Steel Packing Council survey of 1997, 68% of
chefs use canned tomatoes for convenience, quality and
flavouring. |
植物學的
阿芝臺克人
印加人
纖維素
膽固醇
番茄紅素
類胡蘿卜素
β胡蘿卜素
氨基酸
抗氧化劑
顛茄
茄屬類植物
意大利面
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