spicy tomato chutney recipe

2 Comments

1. 

   grannygrunt28391 June 6, 2014

   Department of Public Health and Environment – Health Benefits of Tomatoes
   Tomatoes are a rich source of antioxidants like vitamin A, vitamin C and lycopene, which help prevent cancer and other diseases. In fact, tomatoes are one of the richest sources of lycopene, a powerful antioxidant similar to beta carotene, in our diets. Lycopene is a pigment that gives vegetables and fruits, such as tomatoes, pink grapefruit and watermelon, their red color.
   http://www.co.weld.co.us/departments/health/happenings/happening_tomatoes.html

   Tomatoes are extremely healthful as you can see in the above link
   Tomatoes contain
   These include lycopene, vitamins C, A and K, potassium, and fiber. One medium-sized tomato may provide almost half of a person’s recommended daily amount of vitamin C. Various tomato components are believed to work together to produce health benefits. These include aiding in the development of healthy teeth, bones, skin and hair; lowering blood pressure and cholesterol levels and possibly reducing the risk of cardiovascular disease and some cancers.
   http://yourtotalhealth.ivillage.com/tomatoes.html

   Other side of the debate
   Benefits of eating tomatoes remain bountiful
   Lycopene may not reduce cancer risk, but it’s still part of a healthy diet
   http://www.msnbc.msn.com/id/19979174

2. 

   Beccy June 6, 2014

   Tomato is a good source of potassium, B- carotene (vitamin A) and vitamin C. It is very low in calories. Hundred grams of edible portion of tomato contains only 20 kcal. It is very important food for weight reducing diets. Some research done by British scientists have shown that tomatoes contain lycopene, the carotenoid pigment that turns tomatoes to red may help to prevent some forms of cancer by lessening the damage caused by free radicals.

   Role of tomato in stone formations is controversial. There is a general belief that tomato consumption may result in the formation of bladder stones and that tomato may not be suitable for those who suffer from a tendency to gout or uric acid diseases. Oxalic acid and purine are the substances generally known to be associated with bladder stone formation. Biochemical analysis of tomato has shown that it contains around 4mg of oxalic acid per 100 gms of fruit. Oxalic acid and purine content of tomato is less or comparable to many of the other vegetables. Tomato contains less purines than do carrots, potatoes, cabbages and other vegetables and less oxalic acid than do beets potatoes, cucumber and lettuce.

   Recent research has shown that tomato contains a component P3, which by preventing platelet clots helps to cut down deaths from heart diseases and strokes. This element is also found in strawberries and grapefruit and melon but is most effective in tomatoes.

   Tomato is a vegetable of good nutritive value and its easily availability and relatively low cost it should be included in the daily diet.

   Points to note

   Ripe tomato contains very good amount of vitamin A.
   Both ripe and unripe have large amount of vitamin C but more in unripe one.
   It is low in calories, advisable to weight reducing diet preferably raw as salad.
   Tomato may help to prevent some forms of cancer by lessening the damage caused by free radicals.
   Tomato by preventing platelet clots helps to cut down deaths from heart diseases and strokes.
   Role of tomato in stone formations is controversial.

   Nutritive Value of 100 gms of Tomato

   Ripe Tomato /Green Tomato
   Protein 0.9 gms /Protein 1.9 gms
   Fat 0.2 gms /Fat 0.1 gms
   Minerals 0.5 gms /Minerals 0.6 gms
   Fiber 0.8 gms /Fiber 0.7 gms
   Carbohydrates 3.6 gms Carbohydrate 3.6 gms
   Energy 20 kcal/ Energy 23 kcal
   Beta carotene 590 ugm /Carotene 192 ugm
   Vitamin C 27 mgs /Vitamin C 31 mgs
   Potassium 146 mgs /Potassium 114 mgs

   Nutritive Value of 100 gms of Tomato

   Ripe Tomato / Green Tomato
   Protein 0.9 gms/ Protein 1.9 gms
   Fat 0.2 gms / Fat 0.1 gms
   Minerals 0.5 gms/ Minerals 0.6 gms
   Fiber 0.8 gms/ Fiber 0.7 gms
   Carbohydrates 3.6 gms/ Carbohydrate 3.6 gms
   Energy 20 kcal / Energy 23 kcal
   Beta carotene 590 ugm/ Carotene 192 ugm
   Vitamin C 27 mgs/ Vitamin C 31 mgs
   Potassium 146 mgs/ Potassium 114 mgs

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