The tomato (Solanum lycopersicum) is a plant whose fruit is an edible berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originated from western South America and may have been domesticated there or in Mexico (Central America). It was introduced to the Old World by the Spanish in the Columbian exchange in the 16th century.

Tomato plants are vines and flowers are able to self-fertilise. Modern varieties have been bred to ripen uniformly red, in a process that has impaired the fruit's sweetness and flavour. There are thousands of cultivars, varying in size, colour, shape, and flavour.

The tomato has a strong savoury umami flavour and is an important ingredient in cuisines around the world. Tomatoes are widely used in sauces for pasta and pizza, in soups such as gazpacho and tomato soup, in salads and condiments like salsa and ketchup, and in various curries. Tomatoes are also consumed as juice and used in beverages such as the Bloody Mary cocktail.

History and Origin

Tomatoes originated in the Andes region of South America but were domesticated in Mexico, where the Aztecs called them "tomatl". The Spanish brought the fruit to Europe in the 16th century, but it was initially viewed with suspicion and grown as an ornamental plant because it was a relative of poisonous nightshades. It wasn't until the 18th century that tomatoes were widely adopted into European diets, particularly in the Mediterranean, and their consumption and cultivation spread globally from the 19th century onward.

Nutrient Database – USDA (United States Department of Agriculture)

Reference Values for Nutrition – FDA U.S. Food and Drug Administration

Heart health - Tomatoes support heart health due to their high levels of the antioxidant lycopene, which can lower LDL (bad) cholesterol and blood pressure. They also provide potassium and vitamin C, further aiding cardiovascular function. A diet rich in tomatoes is associated with a reduced risk of heart disease, heart attacks, and stroke.

Immune support - Tomatoes support the immune system due to their high levels of vitamins, antioxidants, and other beneficial compounds like lycopene, vitamin C, and folate. These nutrients help fight free radicals, support immune cell function, and reduce inflammation, which contributes to overall health.

Skin health - Tomatoes benefit skin health primarily due to their high antioxidant content, especially lycopene, which protects against sun damage and aging. Consuming tomatoes can improve skin resilience, reduce the risk of sunburn, and help maintain moisture. Key nutrients like vitamin C, beta-carotene, and B vitamins also support collagen production and cellular repair. 

Eye health - Tomatoes support eye health due to their high levels of antioxidants like lycopene, lutein, and zeaxanthin. These compounds help protect the eyes from sun-induced damage and may reduce the risk of developing age-related macular degeneration and cataracts.

Digestive health - Tomatoes can benefit digestive health due to their fiber and water content, which help regulate bowel movements and prevent constipation. They may also support a healthy gut microbiome by promoting good bacteria and contain lycopene, an antioxidant that can reduce inflammation. However, for some individuals, the acidity in tomatoes can trigger or worsen heartburn and acid reflux.

Reduced cancer risk - Tomatoes may help reduce cancer risk, particularly prostate, lung, and stomach cancers, due to compounds like lycopene and other antioxidants. Evidence suggests that cooked tomatoes are more effective because processing increases the bioavailability of lycopene, the main antioxidant in tomatoes. Other beneficial compounds in tomatoes include vitamins, carotenoids, and polyphenols.

Reduced inflammation - Tomatoes can help reduce inflammation due to their high content of antioxidants like lycopene and vitamin C. These compounds combat oxidative stress and may lower inflammatory markers, potentially reducing the risk of inflammatory diseases like cardiovascular disease and diabetes. To enhance absorption, cook tomatoes with olive oil, as this makes the lycopene more available to the body.

Nutritional highlights - Excellent source of vitamin A, C, K, and some B vitamins. Good source of potassium, copper, and manganese and rich in antioxidants, especially lycopene, which is associated with many of the health benefits.

Tomato – From Wikipedia, the free encyclopedia

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