The history of tomato goes back to Native Americans around 700 AD. The fruit was first discovered by early European explorers around the 16th century to explore new lands. Tomatoes were quickly used throughout southern Europe, but in northern Europe, for example, the British admired tomatoes for their beauty, but believed that tomatoes were poisonous. Because the rich people got sick and died after eating them, but the truth was that rich Europeans used plates with a combination of tin and lead that had a lot of lead. Because tomatoes are high in acidity, when placed in these plates, the fruit absorbs plate lead, it led to many deaths from lead poisoning.
Food Lord dried tomatoes are high quality and unique taste, without use of harmful additives, which can use in a variety of stews and soups.
Different types of tomato
Numerous types of tomatoes are widely grown in temperate climates around the world, and greenhouses also allow the plant to be produced in all seasons. Tomato plants typically reach a height of 1 to 3 meters (3 to 10 feet).
Heirloomtomatoes have a wonderful taste and texture and come in a variety of colors, including orange and purple. This species has a shorter shelf life and much less resistance to disease than other species.
Beefsteak is one of the largest tomatoes available, usually found in red or pink, but certain varieties are available in purple, black, or yellow. It is suitable for sandwiches due to its thick body.
Plum tomatoes, also known as paste tomatoes, are almost cylindrical in shape and have few seeds, and commonly use in ready-made sauces and tomato paste or canned.
This product has less acidity than its red counterpart and has different nutritional value. For example, yellow tomatoes are high in folate, but have less vitamin C than red tomatoes.
They may not be very large, but they are usually red and have a sweet taste, which can find in yellow, green or even black color as well.
History of tomato in Iran
Tomatoes entered the Middle East in the early 19th century and entered Iran through countries bordering, Turkey and Armenia. Of course, during the Qajar period, due to numerous trips to Europe, especially France, this product entered Iran and was quickly used in a variety of foods. The original name of tomato in Iran was “Armenian eggplant”. Early cherry tomatoes were grown in Iran, and after the arrival of larger tomatoes, they became known as “Goje Farangi” because of their difference in size from cherry tomatoes.
Iran is one of the top 10 tomato producing countries, which is ranked seventh in the world with a production of nearly 6 million and 400 thousand tons of tomatoes per year.
Top tomato producing countries in the world
- China 56,423,811 tons
- India 18,399,000 tons
- United States 13,038,410 tons
- Turkey 12,600,000 tons
- Egypt 7,943,285 tons
- Italy 6,437,572 tons
- Iran 6,372,633 tons
- Spain 4,671,807 tons
- Brazil 4,167,629 tons
- Mexico 4,047,171 tons
Nutrition facts of tomato in 100g
- Calories 16
- Total fat 0.2 g
- Sodium 42 mg
- Total carbohydrates 3.2 grams
- Fiber 0.9 g
- Protein 1.2 g
- Calcium 5.00 mg
- Iron 0.47 mg
- Potassium 212 mg
Health benefits of tomato
The benefits of consuming different types of fruits and vegetables are significant, and tomatoes are no different. Health benefits can vary with different types of tomatoes. For example, cherry tomatoes have a higher beta-carotene content than regular tomatoes.
Tomatoes contain a substance called lycopene, which is a type of antioxidant. Because of this, foods high in lycopene reduce your risk of lung, stomach or prostate cancer. Lycopene also helps lower levels of LDL or “bad cholesterol”, as well as lowering your blood pressure, thereby reducing your chances of heart disease. Other nutrients in tomatoes, such as vitamins B, E and antioxidants called flavonoids, also strengthen your heart health.
Food Lord dried tomatoes are a suitable and practical alternative to fresh tomatoes in a variety of pizzas and salads. The properties of dried tomatoes are still preserved as fresh, only the amount of moisture is reduced, which makes them more durable even without using the refrigerator.