06-16-2012 12:57 AM
I grow mostly yellow tomatos because red tomatoes are too acidic for me. But I wonder how they compare nutritionally. Are yellow tomatos just as healthy and nutritious as red tomatos?
06-16-2012 12:52 PM - edited 06-16-2012 04:28 PM
|Color||Groups Health Benefits||Examples|
Help maintain heart health, memory function and urinary tract health
Red tomatoes, red apples, pink grapefruit, beets, red peppers, red onions and radishes
Help maintain heart health, vision
health and a healthy immune system
Yellow tomatoes, yellow pears, oranges, grapefruit, sweet potatoes, yellow peppers and rutabagas
Help maintain vision health and strong bones and teeth
Green tomatoes, green pears, kiwis, avocados, green peppers, cucumbers and zucchini
Tomatoes Taste Good And Are Healthy, Too
Did you know color makes no difference in the flavor or nutritional goodness of tomatoes? You may say your tastebuds tell a different story! In fact, researchers have shown that the mind or psychology play a major role in taste and selection of tomato varieties among home gardeners. Researchers also found the primary differences in taste of tomatoes has to do with the meatiness of a tomato, the concentration of seeds and gel or juiciness of a tomato. Sweetness and acidity is also in part a result of whether a tomato variety is meaty or juicy, as well as being influenced by the number of days to maturity. The longer a tomato has to mature on the vine, the higher the sugar content can be.
Some beefsteak varieties have long been grown for their meatiness, but some beefsteaks have more seeds and gel than others do. Many pink and yellow tomato varieties are meatier and have fewer seeds and less gel, giving them a milder taste. Plum and pear tomatoes, developed more than a century ago in Italy, have firm flesh with few seeds and gel, and cook down to a thick paste or sauce.
Tomato color depends on varying amounts of carotene pigments in their flesh and skin. Most tomatoes are high in lycopene, the pigment that makes tomatoes red. Tomatoes also have varying proportions of betacarotene, the yellow-orange pigment found in carrots and other orange vegetables. Red tomatoes can range in color from deep purple, fiery red to pink. And yellow tomatoes range from orange to lemon yellow and even white. Though pigment determines color, no variety is healthier for you than another.
If a typical, medium-sized tomato carried the nutrition information required on packaged food labels, it would read as follows:
Servings per tomato: 1 Carbohydrate: 5.8 g
Calories: 27 Fat: 0.2 g
Protein: 1.4 g Sodium: 4 mg
Vitamin A: 1110 iu 20%*
Vitamin C: 28 mg 45%*
Thiamin: 0.07 mg 4% *
Riboflavin: 0.05 mg 2%*
Niacin: 0.9 mg 4%*
Calcium: 16 mg <2%*
Iron: 0.6 mg 4%*
Potassium: 300 mg
*U.S. recommended Daily Allowances (U.S. RDA)
(The Total Tomato, 1985, Fred DuBose)
Source: Mary Beth Musgrove, Extension Associate-Horticulture, Alabama Cooperative Extension System, (334) 844-5481
Just the Facts
- The tomato is the world’s most popular fruit with more than 60 million tons produced worldwide.
- There are more than 4,000 varieties of tomatoes ranging in size, shape and color.
- Botanically, the tomato is a fruit. However, in 1893, the U.S. Supreme Court declared it as a vegetable.*
- According to the USDA, Americans eat more than 22 pounds of tomatoes each year, more than half of this amount in the form of ketchup and/or tomato sauce.
- Tomatoes are grown in every state in the United States except Alaska.