tomato

The tomato is an extremely healthy vegetable and should be eaten as much as possible, advice experts from the University of California.

The tomato pell is rich in bioflavonoids, which help to reduce allergic reactions and inflammation. This vegetable influences the hormone leptin that influences digestion, controls hunger and assists with weakening.

Likewise, the tomato is an extraordinary wellspring of potassium and nutrients: A, C, E and folic corrosive.

Specialists from the University of California found that the carotenoids the majority of which have beta carotene have more in naturally developed tomatoes than in an ordinary tomato. Beta carotene from which vitamin A is produced is an extremely powerful antioxidant and protects the skin from damage caused by the sun.

Studies have demonstrated that tomato utilization decreases the danger of ovarian tumors, cardiovascular sicknesses, asthma, and perpetual lung disease.

Lycopene or red pigment is another important ingredient of a tomato that has an anti-carcinogenic effect.

Men who eat four tomato dishes a week, according to some studies, by 40 percent reduce the risk of prostate cancer. As indicated by a few speculations this probability is decreased because of the substance of lycopene in the tomato.

Compared to the conventional cultivation of tomato, the organic tomato contains more vitamin C, and with the addition of olive oil when digesting the tomato, the absorption of lycopene increases.

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