Tomatoes have undergone a remarkable transformation since their initial introduction to Europe in the 16th century, when they were mistakenly believed to be toxic and dubbed “poison apples” by some. Now, they are recognized for their numerous health benefits and have become the second-most consumed vegetable in the United States, exceeding potatoes in popularity (New York Times). One of the primary nutritional advantages of tomatoes is their exceptionally high water content.
In fact, a single cup of chopped raw tomatoes contains a staggering 6 ounces of water, making them an even more effective way to stay hydrated than watermelon (New York Times). This remarkable fact demonstrates the importance of incorporating tomatoes into one’s diet, particularly during the hot summer months when staying hydrated is essential.
The antioxidant lycopene, a compound found in tomatoes… is another major reason why they are so highly valued by nutrition experts. Whether raw, cooked, or sun-dried, tomatoes provide a significant amount of lycopene, a nutrient that has been linked to numerous health benefits (NewYork Times). Tomatoes and tomato products (such as ketchup, spaghetti sauce, and tomato juice) contribute more than 80 percent of the lycopene in the typical American diet, as pointed out by Dr. Erdman (New York Times). For those looking to make the most of this nutrient-rich food… The New York Times Cooking offers a variety of simple summer recipes that showcase the versatility of tomatoes.
One such recipe is a refreshing Tomato and Mozzarella Salad, which combines sliced tomatoes with fresh mozzarella, basil, and a drizzle of balsamic glaze (New York Times). Another option is a hearty Tomato and Egg Breakfast Skillet, which pairs diced tomatoes with scrambled eggs, bell peppers, and onions (New York Times). To learn more about the nutritional benefits of tomatoes and explore additional recipes, readers can visit the New York Times website (nytimes. com), which provides a wealth of information on the subject.
By incorporating tomatoes into their diet and experimenting with new recipes, individuals can reap the numerous rewards of this amazing fruit – yes, fruit! – and enjoy the benefits of improved health and hydration. ^^, tomatoes have come a long way since their initial introduction toEurope, and their nutritional benefits are undeniable.
With their high water content, abundant antioxidant lycopene, and numerous health benefits, “tomatoes are an essential addition to any diet.” For those looking to make the most of this versatile and juicy food, “The NewYork Times offers a range of simple summer recipes to try at home,” ← →
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How Healthy Are Tomatoes?
• Tomatoes have a high water content, with 95% of their composition being water. This makes them an excellent source of hydration, surpassing even watermelon.
• Tomatoes are an excellent source of the antioxidant lycopene, which is present regardless of whether they are consumed raw, cooked, or sun-dried.
• Tomatoes and tomato products (such as ketchup, spaghetti sauce, and tomato juice) provide more than 80% of the lycopene in the typical American diet, as stated by Dr. Erdman.
• Tomatoes have come a long way since their initial introduction to Europe in the 16th century, when they were mistakenly believed to be toxic and nicknamed “poison apples”. Today, they are recognized as a nutritious and popular food in the United States, ranking second only to potatoes in consumption.
They’re juicy, versatile and in season. Here are their nutritional benefits, and recipes to make the most of them.
Credit… Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
