Little energy, but well endowed with minerals and vitamins, the tomato is one of the vegetables at high nutrient density of these substances. For 100 kcalories, it provides in effect: 93 mg calcium, 73 mg magnesium, 3.3 mg iron, 0.9 mg zinc and 120 mg of vitamin C, 6.7 mg vitamin E, 0, 13 mg of folic acid. It participates in the nutritional balance of food, we want today and not too mild heat, certainly, but also well endowed with “security feature”.
Tomato is eaten as an appetizer of raw vegetables or juice form, its virtues are popular appetizers: the sour taste indeed stimulates digestive secretions, and prepares the proper assimilation of food.
His interest in the prevention of cancer is now recognized through various epidemiological surveys. They have shown that regular consumption of tomato and sufficient (like cabbage and carrots, for that matter) was correlated with a lower rate of cancers. It is believed that lycopene in carrot (this carotenoid pigment near the provitamin A) could have a protective effect against cancer. Action may be enhanced by the presence of vitamin C, vitamin E and fiber, other effective factors in this area.