Will eating tomatoes make you fat?

No, tomatoes have the functions of strengthening stomach, promoting digestion and treating anorexia, which are related to malic acid and citric acid. These two ingredients can stimulate appetite, promote gastric acid secretion, help digestion and enhance gastrointestinal absorption.

People who have poor digestive function or eat more meat and greasy food should eat tomatoes after meals.

Obese people and hypercholesterolemia people develop the habit of eating tomatoes regularly, which is beneficial to lose weight and fat, which is also the credit of fruit acid contained in tomatoes.

Extended data:

Tomatoes are also called tomatoes. Tomato has developed root system, wide and deep distribution, strong rooting ability, easy to grow adventitious roots in the stem, easy to transplant and feasible cutting propagation. It first grew in South America. Because of its delicate color, people are very wary of it. It is regarded as "the fruit of the fox", also known as the wolf peach, which is only for viewing and dare not taste. Later, when a painter painted tomatoes, he was so hungry that he couldn't help eating one. Since then, tomatoes have entered the table. Westerners call it tomato. After they were introduced into China, they were called "persimmons" because of their similar appearance to our country.

1, nutritional function

Tomatoes are rich in carotene and lycopene.

2. Nutritional components

Nutritional components of tomatoes per100g:

Energy 1 1 calories, vitamin B0.06 mg, protein 0.9 g, fat 0.2 g, carbohydrate 3.3g.

Folic acid 5.6 micrograms, dietary fiber 1.9 grams, vitamin A63 micrograms, carotene 375 micrograms, thiamine 0.02 milligrams.

Riboflavin 0.0 1 mg, nicotinic acid 0.49 mg, vitamin C 14 mg, vitamin E0.42 mg, calcium 4 mg and phosphorus 24 mg.

Potassium 179 mg, sodium 9.7 mg, iodine 2.5 mg, magnesium 12 mg, iron 0.2 mg, zinc 0. 12 mg and copper 0.04 mg.

Manganese 0.06 mg.

The edible part of tomatoes is juicy berries. There are many varieties of it, which can be divided into round, oblate, rectangular and pointed round according to the shape of the fruit; According to the color of peel, there are red, pink, orange and yellow. Because of the protection of organic acids and vitamin P, there is no need to worry that tomatoes will lose their nutrition because of cooking and heating.

References:

Tomato-Baidu Encyclopedia