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Tomatoes are one of the low calorie fruits. One hundred grams of tomatoes contain only eighteen calories. They also have no cholesterol and are very low in fat.
 
They are also rich in lycopene which contains antioxidants. These help protect our body from harmful free radicals. Both raw, and canned tomatoes are both good for you. The best way to cook tomatoes is with canola or olive oil. This helps the body absorb the lycopene more efficiently.
 
Tomatoes are also a rich source of vitamins, minerals and fibers. The calories in tomatoes are also easily absorbable. The low calorie content of tomato makes it a good choice for obese people who still want a healthy diet, that doesn’t make them feel hungry.
 
Eating tomatoes is often suggested in weight loss programs as it provides a variety of essential minerals and vitamins, makes you feel full, and does not add an excessive amount of calories to your body
 
As a result of these qualities nutritionists and dietitians regularly suggest their usage in controlling cholesterol and for those interested in weight reduction.
 
This fruit has very good levels of vitamin A. With this and the antioxidants they contribute to good vision, maintain healthy skin and mucus membranes, not to mention keeping bones in good health.
 
The nutritional value of tomatoes makes them beneficial for indigestion, weight loss, obesity, eye problems, night blindness, urinary tract infections, liver disorders, jaundice, constipation, diarrhea, disorders of the intestines, and diabetes. It also helps in detoxifying the body of harmful elements.
 
Tomatoes are good source of vitamin C, which, like lycopene, is linked to decreasing the risk of heart disease. Most of the vitamin C is concentrated in the soft substance that surrounds the seeds. Tomatoes are also high in salicylates, which helps reduce blood clotting, and may contribute to the fact that they are beneficial to protect the heart against disease.
 
The tomato peels have a high concentration of the carotenoids found in tomatoes. According to a s study from Marseille, France the amount of carotenoids absorbed by the body was much greater with tomato paste enriched with tomato peels compared to tomato paste without the peels.
 
The tomato skin also holds most of the flavonols (which are a part of the family of phytochemicals that also includes quercetin and kaempferol). So to maximize the health impact of tomatoes, don’t peel them if you can help it!
 
In summary, tomatoes are versatile when it comes to cooking. They can be eaten raw, cooked or out of a can. Not only are they tasty, but they are full of nutrients, which is great for your health.