A precious fruit for the table and the health that until 1600 was considered an ornamental plant
Native to Central America, the tomato is the fruit of Solanum Lycopersicum, from the Solenaceae family (including potatoes, eggplants, tomatoes, peppers and Goji berries). It arrived in Europe in 1500 as an ornamental plant, but in the 17th century its potential in the kitchen was discovered. Tomatoes conquered Italy's palate and revolutionised the Mediterranean cuisine: pasta with crushed tomatoes and basil and pizza were born.
Likewise all the plants in the Solenaceae family, the tomato prefers temperate and humid weather. With its 18 kcal per 100 g and 94% of water, the tomato is the perfect fruit for a light and refreshing meal. Poor in fat - 0.2% - protein - 0.9% - and carbohydrate - 3.9% - tomatoes are rich in antioxidants, fibers, mineral salts - especially potassium, phosphorus, magnesium and selenium - and A and C vitamins.
During the cooking, the tomato improves its nutritional qualities especially the natural antioxidant properties: the heat increases by 20 times the bioavailability of lycopene, a carotenoid with strong antioxidant properties that also acts on cardiovascular diseases and some forms of cancer. The tomato pulp is therefore a great ally for health and well-being, as it best expresses the beneficial potential of fresh tomatoes.