Health Benefits of Tomatoes

If you are looking for the health benefits of tomatoes and wondering why this fruit is good for you, take a look at this list of nutrients in a 100g of red, ripe raw tomatoes. This nutritional fact is obtained from USDA National Nutrient Database website.

1. 1.2g fiber
   
   
   
2. 10mg calcium
   
   
   
3. 11mg magnesium
   
   
   
4. 24mg phosphorus
   
   
   
5. 237mg potassium
   
   
   
6. 12.7mg vitamin C
   
   
   
7. 42mcg vitamin A
   
   
   
8. 449mcg beta carotene
   
   
   
9. 2573mcg lycopene
   
   
   
10. 7.9 mcg vitamin K
    
    
    
11. 7mg of phytosterols

There are also the B vitamins, small amounts of iron, sodium, fluoride, vitamin E, gamma tocopherol, and very minimal amount of amino acids and fat. Another pigment called quercetin is also present in tomatoes.

One of the major health benefits of tomatoes is it may reduce the risk of colon or large bowel tumor or also called colorectal adenomas. This is because tomatoes contain a very high amount of pigment called lycopene which produces the bright red color. The American Journal of Clinical Nutrition supports this finding. The benefits of tomatoes also include improvement of cardiovascular health, support prostrate health and reduce the reduce vision loss due to age. Click on the link to find out more about the powerful antioxidant lycopene.

Quercetin, a flavonoid present in tomatoes, also has antioxidant properties. This nutrient may help prevent free radical from damaging healthy cells and protect premature aging. This plant pigment also fights allergies and inflammations and may support prostrate health also just like lycopene.

Some other benefits of tomatoes vision and eye health may help reduce risk of certain lung and oral problems and maintain healthy skin and hair.

To get the benefits of tomatoes, add canned tomato juice to your daily diet or eat food with tomato sauce. A 100gm of tomato sauce contains 17163mcg, so much more than red, ripe raw tomatoes or canned tomato juice. Unlike other nutrients, the nutritional value of lycopene increases when it is processed.

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