Ever seen someone eating a raw tomatoes like an apple and you are like “wetin you dey chop, raw tomatoe??”. Well, I did some research into this (Pharmacognostic instinct at work…winks!!!) and wow!!!, see what I discovered.
Tomato is usually large rounded typically red or yellow pulpy berry of an herb (genus Lycopersicon) of the nightshade family native to South America.
Ten Reasons Why Smart People Consume Raw Tomatoes
- Anti-oxidant: Tomatoes contain a lot of vitamins A and C, mostly because of beta-carotene, and these vitamins act as an anti-oxidant, working to neutralize dangerous free radicals in the blood stream. These dangerous free radicals can cause cell damage. And keep in mind, the more red the tomato, the more beta-carotene it contains. Also, remember that cooking destroys much of vitamin C, so stick with raw tomatoes for these benefits.
- Diabetes: Tomatoes also have plenty of the mineral chromium, which helps diabetics to keep their blood sugar level under control.
- Smoking: No, tomatoes can’t help you stop smoking, but what they can do is to help reduce the damage smoking does to your body. Tomatoes contain chlorogenic acid and coumaric acid, which help to fight against some of the carcinogens brought about by cigarette smoke.
- Vision: Because of all that vitamin A, tomatoes are also an excellent food to help improve your vision. This also means tomatoes can help your eyes be better about night blindness.
- Heart troubles: Due to potassium and vitamin B, tomatoes help to lower blood pressure and to lower high cholesterol levels. This, in turn, could help prevent strokes, heart attack and other potentially life-threatening heart problems.
- Skin care: Because of high amounts of lycopene, a substance found in many of the more expensive over-the-counter facial cleansers, tomatoes are great for skin care. The best way to use tomatoes for skin care is to peel a bunch of them, eight to twelve, then lay back and place the tomato skins on your face (or other skin areas). Make sure the inside of the tomato skins are against your skin, and let this sit for at least 10 minutes. Then wash off. You’re face will be cleaner and more shiny, though it also might be a little red from the tomatoes. Don’t worry, that red on your face will wear away.
- Hair: Remember all that vitamin A in tomatoes? Well, it’s good for keeping your hair strong and shiny, and its also good for your eyes, teeth, skin and bones.
- Cancer: Various studies have shown that because of all that lycopene in tomatoes, the red fruit helps to lessen the chances of prostate cancer in men, and also reduces the chance of stomach cancer and colorectal cancer. Lycopene is considered somewhat of a natural miracle anti-oxidant that may help to stop the growth of cancer cells. And, interestingly enough, cooked tomatoes produce more lycopene than do raw tomatoes, so enjoy that tomato soup!
- Bones: Tomatoes have a fair amount of vitamin K and calcium, both of which help to strengthen and possibly repair in minor ways bones and bone tissue.
- Kidney stones and gallstones: Eating tomatoes without the seeds has been shown in some studies to lessen the risk of gallstones and kidney stones.
The nutritional constituents of tomatoes is outlined below
BUT hold on hold on, before you make raw tomatoes your favourite fruit note that they have an acidic quality that might aggravate
frequent heartburn or acid reflux. We therefore recommends steering clear of tomatoes altogether if you suffer from gastroesophageal reflux disease because they might act as a “trigger food.” Eating too many tomatoes at the expense of other fruits and vegetables might also lead to eventual nutrient deficiency.
DID YOU KNOW THAT;
1. Tomatoes do not have to be a deep red color to be an outstanding source of lycopene? Lycopene is a carotenoid pigment that has long been associated with the deep red color of many tomatoes. A small preliminary study on healthy men and women has shown that the lycopene from orange- and tangerine-colored tomatoes may actually be better absorbed than the lycopene from red tomatoes. That’s because the lycopene in deep red tomatoes is mostly trans-lycopene, and the lycopene in orange/tangerine tomatoes is mostly tetra-cis-lycopene. In a recent study, this tetra-cis form of lycopene turned out to be more efficiently absorbed by the study participants. While more research is needed in this area, we’re encouraged to find that tomatoes may not have to be deep red in order for us to get great lycopene-related benefits
2. Supreme Court of the United States declared the tomato a vegetable in 1893. But we now know that tomato is the fruit of the plant Lycopersicon esculentum. (Botanically speaking, tomato is not only a fruit, but also a berry since it is formed from a single ovary.) Originally, tomato was named after the food family to which it belongs – the Solanaceae (sometimes called “solanoid” or “nightshade”) family. The botanical name Solanum lycopersicum for tomatoes has now largely been replaced by the name Lycopersicon esculentum. (The genus/species name Lycopersicon esculentum is also sometimes used to refer to tomatoes.)
3. The French sometimes refer to the tomato as pomme d’amour, meaning “love apple,” and in Italy, tomato is sometimes referred to as “pomodoro” or “golden apple,” probably referring to tomato varieties that were yellow/orange/tangerine in color. Regardless of its name, the tomato is a wonderfully popular and versatile food that comes in over a thousand different varieties that vary in shape, size, and color. There are small cherry tomatoes, bright yellow tomatoes, Italian pear-shaped tomatoes, and the green tomato, famous for its fried preparation in Southern American cuisine.
4. Only the fruits of this plant are eaten since the leaves often contain potentially problematic concentrations of certain alkaloids
And finally, WETIN YOU DEY CHOP??, haha…I DEY CHOP TOMATOES!!!!
Add what we did not mention about tomatoes, either cooked, fried or raw,
Effect of Chromium Supplementation on Glucose Metabolism and Lipids: A systematic review of randomized controlled trials Diabetes Care August 1, 2007 30:8 2154-2163