The health benefits of our humble tomato are endless. Rich in vitamin C and K, biotin and molybdenum among many, they are probably best known for their variety of phytonutrients and antioxidant properties.
This combination of nutrients provides excellent cardiovascular support. Research indicates that the benefits include cholesterol and triglyceride lowering effects and a reduced risk of atherosclerosis and unwanted blood clotting.
Surprisingly, tomatoes are also linked to bone health due to their antioxidant protection. However, many of the phytonutrients, including lycopene, are well known for their anti-cancer activity. Studies into prostate and breast cancer, among others, have indicated a risk reduction in relation to tomato consumption.
The absorption of lycopene is thought to increase when tomatoes are cooked, breaking down their cell walls. To further enhance this benefit, drizzle a little olive oil over your tomato feast.
To enjoy your tomatoes, combine with onions and chilli for a quick salsa dip, add to stews and soups or blitz in to a cooling gazpacho. Of course tomatoes are wonderful in salads but can be relished in almost any savoury combination.
My ‘Nutritional Nugget’ written for Field to Fork Organics weekly newsletter