Vitamin in the tomato fruits

The tomato fruit is one of the richest sources of nutrients. The tomato fruits contain vitamins, minerals, proteins, carbohydrates and some other bio-substances. Among the vitamins, vitamin A (retinol) and vitamin C (ascorbic acid) are high in the tomato fruit. Tomato fruits also contain a class of vitamin A: lycopene which causes the tomato fruits red. Tomato fruit also contain vitamin B complex such as thiamine (vitamin B1), riboflavine (vitamin B2), niacin (vitamin B3), pyridoxine (vitamin B6), folic acid, pantothenic acid (vitamin B5). The tomato fruits also contain vitamin E, vitamin K and dietary fibers. In addition to the facts, one medium sized tomato fruit of 100 grams has the energy of about 18 calories. Besides the above nutrients, tomato fruits also contain tryptophane and protein.

The vitamin B1 and vitamin B2 are available in tomato fruits. Vitamin B1 works in the support of the nerve function and energy metabolism whereas vitamin B2 works in the support of vision and skin health.

B3, vitamin B6 and folic acid are also available in tomato fruits. Vitamin B3 support in energy metabolism, skin health, nervous and digestive systems, whereas vitamin B6 works in the support of amino acid and fatty acid metabolism, in production of the red blood cells. Folic acid is also available in the tomato fruits. Folic acid works in the work of DNA synthesis, formation of new cells. Many women who want to conceive baby are advised to take folic acid.

Many women who have recently conceived babies are also recommended to take the folic acid tablets. Vitamins A and vitamin C both are available in the tomato fruits. Among the vitamins, vitamin A (retinol) functions in vision, in the growth of skin, in the growth of bone and tooth, in defense mechanism and reproduction in human being. Vitamin C works in the synthesis of collagen and amino acid metabolism. Vitamin C also helps in the absorption of iron. Vitamin C is also an antioxidant. It works in the defense mechanism of the body. Lycopene is an antioxidant and therefore works in the defense mechanism in the human body.

Researches have showed that the human’s small intestine can easily absorb the tomato fruit in the form of minerals and vitamins including lycopene from the consumed tomato recipes if the tomato products are made cooking with edible oil. Processed forms like tomato ketchup, tomato paste or other products are also excellent for the absorption in the human intestine. The processed tomato forms are tomato juice, tomato paste, and tomato ketchup, tomato puree and some other. Cooking tomato fruits in every kitchen increases the availability of lycopene, minerals and vitamins for the human intestine (Stahl and Sies, 1996; Gerster, 1997).

Tomato fruit has pH lower than 7. The value of the pH of the tomato fruit means the fruit is acidic. It can also be interpreted in other words that fresh juice of tomato fruits, processed tomato juice as well as the other processed tomato products are all acidic. The products of the tomato fruits are acidic because of the presence of considerable amounts of the organic acids and vitamin C in the tomato flesh. Tomato fruits contain organic acids such as citric acid, malic acid, amino acids, and glutamic acid. Vitamin C and organic acids present in the tomato fruits make the minerals, vitamin B complex and electrolytes soluble in the tomato fruits as well as tomato products. These vitamins, minerals, and electrolytes are easily absorbable to our body system through the digestive tract.

Some people believe that cooking or boiling tomato fruits and vegetables without cooking oil are better than cooking them with cooking oils. But this is not so. Cooking vegetables and tomato fruits with suitable cooking oils make the vitamin A, lycopene, vitamin E and vitamin K available to the digestive tract. They are absorbed through the digestive tract and are easily transported to all the organs in our body. It is because vitamin A, lycopene, vitamin E and vitamin K are soluble in fat, lipid or plant oils..

Stahl, W. and Sies, 1996. H. lycopene: a biologically important carotenoid for human? Arch. Biochem. Biophys. 336:1-9. Gerster, H. 1997. The potential role of lycopene for human health. J. Amer. Coll. Nutr. 16: 109-126.

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