Tomatoes have a subtle sweetness that is complemented by a slightly bitter and acidic taste. The name that this fruit was given in various languages reflects some of the history and mystery surrounding it. Lycopersicon means “wolf peach” in Latin and refers to the former belief that, like a wolf, this fruit was dangerous. The French call it pomme d’amour, meaning “love apple,” since they believed it to have aphrodisiacal qualities, while the Italians call it pomodoro or “golden apple,” because the first known species they were familiar with may have been yellow in color. The tomato is a widely popular and versatile food that varies in shape, size, and color. Raw, cooked, stewed, chopped, or pureed, tomatoes can be enjoyed in many ways.


Nutrition

  • Excellent source of vitamins A, C and K
  • Good source of vitamin E, thiamin, niacin, vitamin B6, folate, magnesium, phosphorous, and copper
  • Very good source of dietary fiber, potassium, and magnesium

Tips for Selection

  • Pick tomatoes that are rich in color since the deep color indicates that the tomato has a great supply of lycopene, the health-promoting phytonutrient red pigment
  • Do not select tomatoes that have wrinkles, cracks, bruises, soft spots, or puffiness
  • Ripe tomatoes will yield to slight pressure and will have a noticeably sweet fragrance

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