Tomatoes
Tomatoes
And if modern science has been able to put matters, not long ago, in their correct positions with respect to tomatoes, then some (contradictions) still exist around them until now.
For example, in the eyes of people, tomatoes are considered a type of vegetable, but in the eyes of science, it is considered a type of fruit, because it can be eaten fresh (without cooking) and dry, and because its juice is similar to fruit juice. You may be surprised to know that it is classified as a "tobacco" family because it is related to this harmful plant.
Perhaps these contradictions are what triggered the take-and-response about tomatoes, its importance, impact, benefit and harm ... Therefore, history keeps for them in its records with pages longer than the pages of other plants.
Historians say that the country of "Peru" is the first home of tomatoes and that the discoverer is Spain
Hernacortez was the one who transported it to Europe, and from there it moved to other countries. And it seems to us that this statement is correct in that the French coastal city of "Marseille" knew tomatoes before the capital, Paris, and people in Marseille used to call tomatoes "love apples" and mastered their cooking and eating, but in the northern regions of France, they were looking at Tomatoes are their perception of the fennel poison - perhaps because of its proximity to tobacco - and although Europe has known tomatoes since the fifteenth century, it did not spread in France except with the outbreak of the great fire of the known revolution, until it was said that tomatoes and the Marseille song spread together.
No sooner had people been convinced of the safety of tomatoes than the accusations against them until they came to them to demand it urgently. Many Paris restaurants and hotels had to recruit expert chefs from Marseille, and among the most famous of these two friends from Marseille opened a restaurant they called "The Rural Brothers Restaurant". And this restaurant remained in existence until the period between the two world wars.
Tomatoes contain 94.22% by weight of water, in addition to primal, fatty substances, salts, coal water, and vitamins (A, C, B1, B2).
And up to twenty years ago, the prevailing belief, even among doctors, was that tomatoes contain acid "oxalic acid" that causes sand and stones, but it has been proven that this acid is very small in tomatoes and does not exceed 3-30 mg per thousand, and here the doctors gave up their previous fear They prescribe it for people with rheumatism and gout, urinary sand (uric acid), kidney and bladder stones, arthritis, gastric hyperacidity attacks (heartburn), vomiting, intestinal infections, and indigestion.
The tomato’s containment of compound vegetable acids with alkalis makes it in the form of rapidly dissolving salts that modulate the acidity of the stomach and blood, this acidity to which many urban diseases belong.
The wide uses of tomato make it necessary for us to have a clear idea of the nature of each aspect of these uses because there are tomatoes that are eaten raw, there are tomatoes that are eaten cooked, and there are tomatoes that are taken as a juice, which are dried by mechanical or manual methods.
The first thing that we must know is that the colour and size of tomatoes are important in determining the quality of their use.
Although the red colour is the thousandth colour of tomatoes, it does not mean that it is the richest fruit in vitamins, in fact, that the type of orange, or close to the colour of carrots, is the richest types of tomatoes with vitamins because this colour indicates that they have ripened by sunlight, and it has been proven. Recent American studies show that young, yellow tomatoes are a rich source of vitamins.
The sources of tomato peel have an effective role in the roles, and add vitality to the body. In this, Professor Rankol wrote:
Tomatoes must be eaten whole: with their peel, seeds and juice, because the peel facilitates the work of the intestines and their circular movements, which helps to excrete waste and combat constipation. Crusts into the large intestine and breaks down the stool accumulated in it. Either the emulsion or the sticky substance that covers the tomato seeds is useful because it helps to secure the intestinal slip process, moistening the cavity and facilitating the passage of faecal masses. Tomatoes contain more than ninety per cent of their volume, juice that is blood, and this is easy to absorb. It enters the blood circulation, carrying with it the elements necessary for restoration such as phosphorous and iron, and it carries with it alkaline salts that adjust the acidity of the blood and capture the acid auric and sand.
It is known that tomatoes are the main material in "salad" and this is useful because juice helps digest starchy foods, meats, and some vegetables with fibre. If we want to eat a salad rich in tomatoes, we should not add lemon or vinegar to it. Rather, we are satisfied with oil without salt. It's the same - get salt and citrus in the necessary quantities, and it's okay to add garlic, onions, or parsley to that salad.
We must - here - alert those with liver disease or colitis to the necessity of eating tomatoes without their peel because the cellulose peel is difficult to digest for those with the sensitive intestine.
As for tomato juice, it is a drinkable, delicious and inexpensive drink, rich in vitamins and mineral salts, and in order to get an idea about its nutritious property, it is sufficient to know that tomato juice is used to multiply germs as drops of it are added to places where germs are grown to help them grow and multiply, and so it is right A person - before the germs - can benefit from the properties of tomato juice, by consuming it either alone, or mixed with other foca juice such as orange or lemon, because the presence of citric acid preserves for tomato juice its wealth of vitamin (W) for a longer period.
One of the disadvantages of tomatoes is that they oxidize quickly if their peel is removed, and they lose a large portion of vitamin C, so adding lemon to them saves them from oxidation as well as preserves their color when exposed to air.
As for the third way to eat tomatoes, and by it we mean drying, it has its advantages and its caveats.
Modern automated methods of drying - or rather, condensing - tomatoes direct their attention to preserving their vitamin benefits. Some countries have even enacted special legislations that define the type and shape of tomatoes used in the production of "tomato paste".
The fruits used in the manufacture of tomato paste are selected while they are in their prime, and after they have been treated with cryotherapy aimed at killing the germs they contain, the Lord is sterilized in a nitrogenous atmosphere that protects him from the influence of bad air. Some factories depend on adding the industrial vitamin (D) to the preserved Lord to avoid the deficiency that occurs to him upon contact with the air, and in this case we find that one hundred grams of tomatoes preserved by automated methods contain amounts ranging between 14-18 milligrams n, while this ratio is 21-24 milligrams In fresh juice.
As for drying tomatoes in homes by traditional methods, if it is done by means of the sun, there is no objection to it, but if it is prepared by boiling, it loses its nutritious benefits, and may even turn into poison if it is boiled in a bowl made of copper, and in general thanks to not using copper vessels with tomatoes,
And the use of containers made of aluminum or font, preferably if the use is limited to containers coated with enamel.
The soup made from tomatoes is considered a very useful food for people with heart disease, kidneys, and high blood pressure, because the vitamin (B) present in it holds up to moderate heat, so tomatoes are not lost in soup except for a small part of it, as for the difference in the color and taste of tomatoes after cooking them, it is caused by physical and chemical changes in granules and cells. And if we want to avoid these changes, we have to put tomatoes in boiling water instead of cold water, and leave them for a long time on the fire.
The peel of cellulose tomatoes does not melt even if it is cooked well, it folds itself in the form of small rolls, so it is necessary to filter the soup to rid it of these residues if the stomach is not able to digest it.
If we are accustomed to cooking tomatoes in water, then cooking them with oil or butter is better because they keep them in their full form, and oil - in particular - is better than margarine in cooking tomatoes because it prevents mineral elements from dissipating quickly, and it reduces oxidation by air, which saves Vitamin C in the fruit. If you add a few drops of lemon or vinegar to tomatoes during cooking, their color is preserved, while the carbonate substance (black carbonate) does the opposite, if the tomato color turns white.
Finally, there is another benefit to tomatoes, which is the removal of the calluses in the feet. The feet are the keratinization of the skin and the accumulation of its superficial layers on top of each other due to the pressure of the shoe, and in vain we try to remove it, because its roots remain extended under the dermis, but tomatoes can say the decisive word on this topic N, by dipping the foot affected by the perforation in lukewarm water for ten minutes, then cutting a small slice of dry green tomatoes and placing it over the neck so that the perforation is attached to it, then wrapping the foot with a cloth that is removed in the morning, and if this process is repeated five nights in a row, the thrust is removed automatically It is permanently removed.
How to save the largest amount of the benefits of tomatoes.
Do not cut the tomatoes until shortly before eating, in order to preserve the vitamin (D) the cheapness.
- Cut it to the extent that it does not oxidize.
Pay attention to cooking. Do not boil it on the fire, and let the pot be open to preserve the largest possible amount of its vitamins.
Cook the tomatoes, and eat them whole.
Tomatoes are easy to digest, and it is better to add wheat, pasta or rice to them.
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