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Not only do tomatoes add juiciness and acidity to a dish, they are also packed with nutrients, like potassium and v itamin C. Tomatoes also contain a beneficial compound called lycopene, which has ...
Choosing cooking methods that use lower temperatures or prevent prolonged exposure to heat and water helps preserve these nutrients in your produce. Omega-3 Fatty Acids
The lycopene in tomatoes also may help reduce the risk of heart disease by lowering LDL cholesterol. Over time, this daily dose of heart-healthy compounds could contribute to better cardiovascular ...
The English botanist John Gerard was one of the first cultivators of the tomato plant. In his publication Grete Herball, he considered tomatoes poisonous due to their levels of what would later be called tomatine, plus high acid content. Consequently, tomatoes were generally not eaten in Britain until the mid-18th century. [7] [better source ...
Alkaline diet (also known as the alkaline ash diet, alkaline acid diet, acid ash diet, and acid alkaline diet) describes a group of loosely related diets based on the misconception that different types of food can have an effect on the pH balance of the body. It originated from the acid ash hypothesis, which primarily related to osteoporosis ...
Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio. [1] Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes).
One brilliant tip for lowering acid levels is to avoid eating too much food too quickly. JoyBauer.com writes, "Instead of eating a lot at one sitting, which can make acid reflux symptoms worse ...
Industrial tomato soup is primarily tomato puree: that is, tomato paste and water with a few other ingredients added to enhance flavor and physical properties of the food. [ citation needed ] The tomato is a high acid food therefore, "the tomato is not considered a high-risk food, as the pH of the fruit generally ranges from pH 4.2–4.9 with ...