Chemical Tomato Composition:
94% water
3% carbohydrates (1% fiber)
1% proteins
Lipids 0, 3%
Potassium 258 mg/100 g
Sodium 3 mg/100 g
Calcium 10 mg/100 g
Iron 0, 6 mg/100 g
Phosphorus 24 mg/100 g
Vitamin C 26 mg/100 g
Vitamin A (retinol) 207 mg/100 g
Thiamine (vit b1) 0, 06 mg/100 g
Riboflavina (vit. B2) 0, 04 mg/100 g
Niacina (vit. B3) 28 micrograms/100 g
Tomato is a source of antioxidants (related to the prevention of degenerative and cardiovascular diseases such as cancer, cataracts and heart disease), especially vitamin E and to a lesser extent of vitamin C.
It also contains beta -carotenes and flavonoids, such as quercitin and lycopine (this is the one that confers the typical red color), also with preventive potential, especially in terms of prostate problems.
Another interesting element is potassium, although this mineral loses its effect if the tomato is taken in prepared juice, due to its high salt content.
Conclusions:
The tomato for its low carbohydrate content;Low glycemic index;Varieties of preparations and dishes to include in our diet: "It is a highly recommended food to include diabetics."
Approximately has:
23 kcalories per 100 gs.
0.8 gs/100 gs of proteins.
0.2 gs/100 gs of fats.
3.5 gs gs/100 carbohydrates
Glycemic index: 30
: -H
