Rich in water (93 to 95%), tomato contains only small amounts of energy elements (about 3% carbohydrate, less than 1% protein, trace fat). Thus, it provides little more than 15 kcal per 100 g or 63 kJ. Its carbohydrates (or carbohydrate) are represented mainly by fructose and glucose, sugars rapid assimilation, and small fractions of rare sugars, such as pentosans or hexosans. Its natural organic acids (mostly citric acid and malic acid) give it its flavor slightly tart. The rate of these organic acids tend to decrease during maturation, together with the amounts of carbohydrates. Thus, for early and late tomatoes, the sugar / acid ratio rarely exceeds 7, while for full-season tomatoes and perfectly ripe (in August or September), it reaches 10: the tomatoes are so sweet and “fruity “.
The fibers of the tomato (mainly cellulose and hemicellulose, pectin and some traces) are averaging 1.2 g per 100 g, concentrated in the skin and seeds. Among the minerals of the tomato, potassium dominates (accounting for nearly half of the total!). Are also quite abundant chlorine (51 mg/100 g), phosphorus (24 mg/100 g) and magnesium (11 mg/100 g). Note that depending on the type of soil and fertilizer used, the mineral content can vary widely, and go from simple to double or treble or more (for chlorine or sodium, for example). Minerals combine with organic acids to give the residue alkaline quality (basic). Thus, despite its sour taste, the tomato helps maintain a good acid-base balance by promoting the alkalinization of the internal environment. Trace elements are numerous but there may be significant levels of iron and zinc, and traces of cobalt, nickel, fluorine, boron, selenium … All water soluble vitamins are well represented in the tomato, beginning with vitamin C, the rate can vary from 10 to 30 mg (10 to 20 mg in most cases). The maximum levels (20 mg and more) are found in field-grown tomatoes in season. This is a significant contribution, since the daily requirement of vitamin C in adults is 80 mg. Provitamin A (or carotene) is a fraction of the red pigment in tomatoes (in association with lycopene, which has no action vitamin A). The content of provitamin A precursor of vitamin A, is about 0.6 mg per 100 g, but again, we can take on many different levels, depending on the varieties and degrees of maturity (0, 2 to 0.8 mg). In all cases, a tomato 100 g covers an appreciable fraction of the daily intake recommended by provitamne A (3-5 mg). The B vitamins are numerous and relatively abundant, all are represented, including biotin (vitamin B8) and folic acid (vitamin B9).
THE NUTRITIONAL AND DIETARY
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.
THE AVERAGE COMPOSITION TABLE
Composition averages * for 100 g clear Components(g) Carbohydrates 2.80 Proteins 0.80 Lipids 0.10 Water 94.0 Dietary Fiber 1.20 Minerals (mg) Phosphor 24.00 Calcium 9.000 Magnesium 11.00 Sulfre 11.00 Sodium 5.000 Chlorine 51.00 Borine 0.100 Iron 0.500 Copper 0.060 Zinc 0.140 Manganese 0.110 Nickel 0.023 Cobalt 0.009 Chrome 0.005 Fluorine 0.024 Iodine 0.002 Vitamins (mg) Vitamin C (ac. ascorbic) 18.00 Provitamin A (carotene) 0.600 Vitamin B1 (thiamine) 0.060 Vitamin B2 (riboflavine) 0.040 Vitamin B3 or PP (nicotinamide) 0.600 Vitamin B5 (ac. panothénique) 0.280 Vitamin B6 (pyridoxine) 0.080 Vitamin B8 (biotine) 0.001 Vitamin B9 (ac. folic) 0.020 Vitamin E (tocopherols) 1.000 Energy intake KCalories 15.00 * This is an average composition for information: the values are to be regarded as orders of magnitude, which vary depending on variety, season, degree of maturity, growing conditions, etc.. From: “Global Directory of Food”, REGAL (1995) – “Minerals” (1996), “Composition of Foods”, Marigold, Fachmann and Kraut, “The Composition of Foods”, Mc Cance and Widdowson. SODEA FRUITS Sodea is proud to be the first experience in Tunisia in the field of the conditioning and prepackaging of fruits and vegetables. It was created in 1995 in khelidia, an agricultural suburb 25 km far from Tunis. Sodea favours fruits and vegetables in the national level (leader of the repacked products distributes in big stores) as well as in the international level (leader of the new products destined to exportation). The Sodea is endowed with and industrial area of about 5000 m2 containing 20 refrigerator warehouses with a capacity of 1200 tons. Sodea industry consist of an electronic tooling (ganging and conditioning), while allows to treat 2000 tons of vegetables and 5000 tons fruits. The products are selected by a team made up of specialized engineers who ensure supplying from the farmers which label is based on...
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