According to the determination, every 100g tomato contains 2.2g sugar, 0.03mg vitamin B1, 0.02mg vitamin B2, 0.6mg nicotinic acid, 0.31mg vitamin C11, 0.31mg carotene, 8mg calcium, 37mg phosphorus and 0.4mg iron. It also contains more organic acids such as malic acid and citric acid, especially vitamin PP content in fruits and vegetables. This vitamin is a coenzyme component of human dehydrogenase, which participates in the oxidation-reduction process of the body and plays an important role in promoting digestive function and maintaining skin and nerve health. It contains vitamin C, and is not easily damaged by cooking. According to the calculation, each person eats about 300 grams of tomatoes (about 3) every day, which can meet the needs of vitamins and inorganic salts.
The benefits of eating tomatoes in spring
1. Heat clearing and detoxification
It has the effect of clearing heat, promoting body fluid, nourishing yin and cooling blood. It has a good therapeutic effect on fever, thirst, dry tongue, bleeding gums, stomach heat, bitter mouth and rising of deficiency fire.
2. Reduce blood pressure and fat
Vitamin C, rutin, lycopene and fruit acid contained in diuretic sodium excretion can reduce blood cholesterol and prevent atherosclerosis and coronary heart disease. In addition, it contains a large number of potassium and alkaline minerals, which can promote the discharge of sodium salt in the blood, have the effect of reducing blood pressure, diuresis and swelling, and have a good auxiliary treatment effect on hypertension and kidney disease.
3. Invigorating stomach and eliminating food
The organic acids such as malic acid and citric acid contained in Runchang Tongbian can promote the secretion of gastric juice, increase the concentration of gastric acid, adjust the gastrointestinal function, and help the recovery of gastrointestinal diseases. It contains fruit acid and cellulose, which is helpful for digestion, moistening intestines, defecating and preventing constipation.
4. Anti blood coagulation
Foreign Studies on the prevention of cerebral thrombosis have found that a substance called P3 is isolated from the yellow jelly like juice around tomato seeds, which has the effect of anti platelet aggregation and can prevent the occurrence of cerebral thrombosis. The patients with coronary heart disease and stroke should drink tomato juice in proper amount every day.