Reply
Mon 24 Jul, 2006 08:30 am
have read that one should eat a lot of tomatoes and/or tomato sauce because they contain lycopene, which has antioxidant properties.
I have also read that one should minimize consumption of sodium because it increases ones water retention, which can lead to congestive heart failure. I understand tomatoes contain sodium.
My question is, should I minimize, maximize or otherwise my consumption of tomatoes/tomato sauce?
BBB
I have a wonderful crop of tomatoes in pots this year.---BBB
Why Tomatoes Are Good for You
Tomatoes are not only one of our favorite foods, but theyÕre also one of the most important, from a nutrition standpoint. As youÕll see in the chart, tomatoes are a reliable source of vitamins and minerals--they are especially notable for being high in vitamin C and a good source of vitamin A. Nutrients in a Ripe Red Tomato
Serving Size -- 5.5 ounces (148 grams)
Calories -- 35
Protein --1 gram
Carbohydrates -- 6 grams
Fat -- 1 gram
Sodium -- 10 milligrams
Potassium -- 360 milligrams
Dietary Fiber -- 1 gram
% of Daily Values
Vitamin A -- 20%
Vitamin C -- 40%
Potassium -- 10%
Iron -- 2%
Flavonoids.....tomatoes are packed with 'em.
The more you boil them up, the more flavonoids are released.
Tomato puree, or sauce (good quality) is exceptionally good for you.
Many tomato based products have a lot of added salt. Low-salt or no salt added versions are fine. The lycopene is released during cooking so although tomatoes are a good source of vitamins and minerals when eaten fresh, they are a good source of lycopene only in a cooked product such as sauce, paste, or ketchup (look for lower salt or no sugar added versions).
Stumble It!
Tweet This
Bookmark on Delicious
Share on Facebook
Share on MySpace