Nutrient content of tomato fruit fruit nutrient content of tomato fruit is very rich in the nutrient content of tomato fruit nutrients. In the outer layer contained lycopene, an antioxidant that can prevent various types of cancer. Can also be processed into a variety of fresh drinks and foods that could shake up the tongue.

Tomatoes, which is called by botanists as Lycopersicum esculentum Mill, is a plant of the Solanaceae family, which is flowering like the trumpet. Shape, color, flavor, and texture of tomatoes is very diverse. There is a round, flat round, curly, or like a light bulb. Mature fruit color varies from yellow, orange, to red, depending on the type of pigment is dominant. It was also varied, from sour to sweet. The fruit arranged in clusters. Whole fruit fleshy and contain lots of water.

Once sorted, the tomatoes must be cleaned and washed to remove dirt on the fruit. Manure is usually a sprinkling soil, dust, and chemical substances (drugs and fertilizer spray). Apart from giving the impression of dirty, splashing soil can also carry diseases and a number of harmful microbes. Chemicals that attach to the fruit, especially pesticides, if present in excessive amounts can cause toxicity.

Storage of tomatoes should be carried out at temperatures not too high, usually performed at room temperature. However, it would be much better if the tomatoes are stored at lower temperatures, ie in the refrigerator. High temperatures can damage the quality of stored tomatoes. Cold storage can slow the process of maturity, reduce susceptibility to microbial attack, reduce water loss, and maintain levels of vitamin C.

Utilization
Tomatoes can be used either in the form of fresh or processed form. In the form of fresh tomatoes are often used as a supplementary food (vegetable), for salads, sandwiches, chili, and so on.

In the form of processed tomatoes can be made into various kinds of canned products, such as whole tomatoes, sliced ??tomatoes, sauce, and puree. Also, it can be made of fruit juice and concentrated to produce tomato paste.

During this time the processed tomatoes that have been known by the people is fruit juice and tomato sauce. Fruit juice (fruit juice) is a liquid that does not undergo a process of fermentation, but is obtained from pressing the fruit is still fresh and ripe. Processing of tomatoes into juice, but can produce a more durable product, is also a practical drinks, delicious and refreshing, is also beneficial to health.

Tomato sauce is used as a food flavoring. Making the sauce is done by evaporating some of the water fruit juice in order to obtain the desired viscosity. Into the fruit juice concentrates were added to a variety of tasty seasonings. In order to become more viscous sauce, often also added starch and other thickeners.

Rich in vitamin C and A
Tomatoes, both fresh and processed form, has the nutrient composition of a fairly complete and well. Tomato fruit consists of 50-10 percent by weight dry without water and 1 percent of the skin and seeds. If the tomatoes are dried, about 50 percent of the dry weight consists of reducing sugars (mainly glucose and fructose), the remaining organic acids, minerals, pigments, vitamins, and lipids.

Tomatoes can be classified as a source of vitamin C which is very good (excellent) for 100 grams of tomato meets 20 percent or more of the requirement of vitamin C a day. Vitamin C maintains healthy teeth and gums, accelerate healing wounds, prevent disease scurvy (scurvy), and avoid the occurrence of bleeding blood vessels smooth.

In addition, tomatoes are also a good source of vitamins A (good) for 100 grams of tomatoes may contribute about 10-20 percent of daily vitamin A requirement. Vitamin A is necessary for the health of the organ of vision, immune system, growth, and reproduction. Vitamin A and C in tomatoes is also efficacious as an antioxidant.

Tomato juice contains vitamins and minerals are fairly complete. Of the 100 grams of tomato juice will be obtained 7 mg calcium, phosphorus 15 mg, 0.9 mg iron, 230 mg sodium, and potassium 230 mg. Vitamins contained in 100 grams of tomato juice is vitamin A (1,050 IU), vitamin B1 (0.05 mg), vitamin B2 (0.03 mg) and vitamin C (16 mg).

High content of lycopene
Tomatoes contain lycopene are high. Lycopene is the pigment that causes tomatoes red. Like beta-carotene, lycopene belongs to the class of carotenoids. There have been many studies that reveal the health benefits of lycopene.

Lycopene is known to have the ability as an antioxidant and may protect the body against various diseases, such as cancer and heart disease. Tomatoes are crushed or cooked is a better source of lycopene than raw tomatoes.

For example, the amount of lycopene in tomato juice can reach five times more than fresh tomatoes. The researchers speculate, cooked tomatoes or lycopene is destroyed may issue more so easily absorbed by the body.

Lycopene found in the cell walls of tomato. Therefore, with a little cooking oil can release these components. In addition, cooking tomatoes with olive oil (olive oil) allows the body to absorb lycopene better (Ahuja et al, 2003). Components of phenolic compounds is also an important potential in tomatoes, although in smaller amounts. This component provides a beneficial effect. Recently known that tomato puree (crushed tomatoes) contain small amounts of compounds called routine. Routine compounds can be absorbed and utilized properly by the body

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