The tomato has diuretic and appetite stimulating properties as well as being refreshing and mildly laxative, but it is poor in sugar and fats. Tomato juice
freshly squeezed and drunk in the morning fights chronic constipation and brings relief to the problems associated with kidney stones; it is an excellent tonic and is useful to fight rheumatism and gout. Furthermore, tomatoes facilitate the digestion of food containing starches and flour. The tomato is an excellent activator of gastric motility and resolves problems of slow digestion with scarce gastric acid. For the same reason it is not advisable for those who suffer from ulcers or gastritis, and is also not indicated for those who have dermatological problems. As it is rich in sulphur, the tomato has a de-toxing effect, and because of its agreeable smell manages to stimulate the appetite.
The tomato is basically made up of water (93-96%) and the rest can be broken down into sugars(2-3%), acids (malic 50%, citric 10%, minimum traces of ossalic acid), insoluble substances (pectine, cellulose,…..) amino acids and soluble proteins, salts, vitamins.
The tomato is a true concentrate of beneficent substances: vitamins C and A, but also B1, B2, B6, E, H, K, and PP. The 24% of vitamin C has an important anti infection role, it intervenes in growth processes and prevents cellular oxidation, but, given the fragile nature of the vitamin, it is lost in the cooking process. Vitamin C is one of the most valid means of preventing and curing colds and infections generally. Vitamin A, present in the tomato in the measure of 0.7% is useful in maintaining skin structure, it also helps sight, nails and hair, bone and gums preventing and even curing tooth decay. The vitamin B content is also relevant as it favours cell renewal and oxygenation.
Fresh tomato is thus an elixir of good health in Summer both for the vitamin and salt content which is easily eliminated by sweat glands in the heat.
For the same reason, the tomato is particularly indicated in middle age for its potassium content, which helps the organism to re-establish its water balance, and for the quality of the sugars (fructose, glucose and an insignificant presence of saccarose).
The nutritional value of the tomato varies, naturally, with its degree of ripeness, and, obviously, the healthiest ones are also the freshest..
Freely taken from: The tomato, history, cultivation recipes by E. Valli. Bologna, Calderini, 2001 pp. 8-12.
