A Simple Table: Tomato Nutrition at a Glance
Nutrient Benefit Best Source
Lycopene Powerful Antioxidant, Heart & Skin Health Cooked Tomatoes (paste, sauce)
Vitamin C Boosts Immunity, Skin Health Raw Tomatoes
Potassium Regulates Blood Pressure, Heart Function Both Raw & Cooked
Vitamin K Essential for Blood Clotting & Bone Health Both Raw & Cooked
Fiber Aids Digestion, Gut Health Both Raw & Cooked (with skin)
Frequently Asked Questions (FAQ)
Q: Are tomatoes a fruit or a vegetable?
A: Botanically, they are a fruit because they develop from the ovary of a flower and contain seeds. Nutritionally and culinarily, they are treated as a vegetable.
Q: Can people with acid reflux eat tomatoes?
A: Tomatoes are naturally acidic and can be a trigger for some individuals with GERD or acid reflux. If you are sensitive, it’s best to consume them in moderation and monitor your symptoms.
Q: What’s the healthiest way to eat tomatoes?
A: There is no single “healthiest” way. Incorporate a variety of both raw and cooked tomatoes into your diet to get the full spectrum of benefits. A simple caprese salad or a homemade tomato sauce are both excellent choices.
Q: Do different colors of tomatoes have different benefits?
A: Yes! Orange and yellow tomatoes have less lycopene but more folate and niacin. Green tomatoes (unripe) have less sugar and a different antioxidant profile. Purple/black tomatoes contain anthocyanins (the antioxidant in blueberries).
