Useful properties of tomatoes
Tomatoes are a perennial plant of the Solanaceae family. The fruit of tomato is considered a berry, but in cooking tomatoes are classified as vegetables.
In tomatoes there are a lot of organic acids (apple and lemon), which have a positive effect on the processes of hematopoiesis and metabolism. These vegetables are rich in vitamins in fresh form. But greenhouse tomatoes are not so useful and can even cause allergies due to processing with chemical fertilizers. Most vitamins in these vegetables are destroyed by the influence of temperature.
Lycopene in tomato is an antioxidant that reduces the risk of cardiovascular diseases. This is helped by the high content of potassium in tomatoes.
By the way, lycopene will be better absorbed in the intestine when interacting with fats. That's why salads with tomatoes, seasoned with sunflower or olive oil, will be more useful.
Tomatoes in fresh form or juice from them are useful for gastritis with low acidity. They increase the overall tone of the body with weakness and depression, improve memory, prevent constipation.
Tomato juice has the ability to lower blood pressure. They regulate the metabolism and normalize the activity of the gastrointestinal tract. In addition, tomatoes improve the performance of our kidneys and sex glands. In canned tomatoes, there is lactic acid, which has a beneficial effect on the intestinal microflora.
Tomatoes also help with varicose veins. To this end, tomato pulp is applied to the swollen veins. This must be done at night.
Damage to tomatoes
With caution, these vegetables should be used for people who have gallstone disease, because organic acids can exacerbate pain. If tomato juice is consumed for a long time, it can cause the formation of kidney stones. In the presence of diseases of the kidneys and the cardiovascular system, it is generally necessary to exclude canned tomatoes from the menu, as well as pickled and pickled tomatoes. This is also required by hypertensive disease.
The use of tomatoes in pregnancy
The fresh tomatoes contain vitamins A, B1, B2, B6, B9, E, PP, C. By the way, the leaders in the saturation of tomatoes are vitamins A (1 , 2 mg per 100 grams) and C (25 mg per 100 grams). In terms of microelements, potassium (290 mg per 100 grams), sodium (40 mg per 100 grams), magnesium (20 mg per 100 grams), phosphorus (26 mg per 100 grams), calcium (14 mg per 100 grams gram). There are sulfur and iron in tomatoes.
Caloric content of vegetables is only 20 kilocalories per 100 grams, which allows women not to worry about weight gain when using just a few tomatoes.
The presence of iron and potassium in the composition of tomatoes is evidence of their usefulness for the hematopoietic system of a pregnant woman, the heart. Phosphorus and calcium are an aid to the development of the healthy bone system of the child. Vitamin C, as an antioxidant, protects the expectant mother from colds and infections, B vitamins support the healthy work of the gastrointestinal tract, the nervous system. Vitamin B9 (folic acid) is recommended for use by a woman (and her partner) before conception and during pregnancy in order to prevent the developmental defects of the future baby.
Salted tomatoes during pregnancy
Pregnant women are harmful to eat salty foods, including tomatoes. After all, for normal mothers, normal kidney work is the key to a healthy state of health. This means that an excessive burden on the kidneys can turn into trouble for her. It is reasonable to generally reduce the use of salt in the second and third trimester of pregnancy in order to avoid edema. Nutritionists recommend future mothers to use sea salt, which is a pantry of microelements and contains iodine.
So, fresh tomatoes for pregnant women can and should be consumed, but with salted it should be spicy.