Tomato nutrition facts
Tomato, a pulpy nutritious fruit commonly eaten as a vegetable, is another wonderful gift of the Mayans to the world. This humble vegetable of Central America has seized the attention of millions of health seekers for its incredible phyto-chemical properties. Interestingly, it has more health-benefiting compounds than that of some popular fruits like apple!
Botanically, tomate belongs to Solanaceae or nightshade family of common vegetables, which also includes chili peppers, potato, eggplant, etc. Its scientific name is Lycopersicon esculentum.
This exotic vegetable of all seasons is native to the Central America and was cultivated by the Aztecs centuries before the Spanish explorers introduced it to rest of the world.
Many hundreds of cultivar varieties with different type and size, either organic, hybrid or genetically modified are being in use. Most cultivars produce red fruits; however, a number of cultivars with yellow, orange, pink, purple, green, or white colors are also a common scene.
Heirloom tomatoes tend to produce more natural and flavorful fruits. Heirloom cultivars are becoming increasingly popular, particularly among organic vegetable consumers. They are now grown worldwide at a larger scale as one of frontline vegetable, in line with onions, chili, potato..etc.
Cherry tomatoes (Solanum lycopersicum var. cerasiforme) are small, round, cherry-sized fruits of the same Solanaceae family. They are quite popular in the Mediterranean regions featuring commonly in Italian and Greek cuisine