Tomato paste - the benefits and harm to the health of the body

It is probably difficult to find a hostess who did not know about the existence of tomato paste. It is used to improve the quality of cooked dishes by adding it to them. This applies to both the first and second courses. The same is done if there is a need to improve the color of the finished dish.

Pasta is a semi-finished product, not the final product. Therefore, it is unlikely that anyone will eat it without first processing it. This is her difference, say, with ketchup.

What is this product?

It is obtained by heat treatment of tomatoes. For production use only ripe brown or red tomatoes. First, seeds are taken from the fruit. After that, they are boiled until the consistency of the desired density is obtained. Naturally, the product at the same time loses a significant portion of moisture.At the same time, the concentration of solids becomes much higher. Almost in fact carry out the preparation of a concentrate of tomatoes.

The quality of tomato paste is determined by the degree of its thickness. The higher it is, the better product in nature. Tomato paste is the highest and first grade. But the highest quality is considered to be an “extra” variety. Some mistakenly assumed that the production of tomato paste is an achievement of modern times. This is actually not the case. She began to prepare the Italians two centuries ago. Tomato paste is successfully used by Italian chefs. Initially, it was received, and then brought to the mind. Various sauces were prepared, olive oil and spices were added to the paste.

Composition

The proportion of dry matter in the product varies from 25 to 40%. The rest is water content.Some manufacturers of its quantity indicated on the label. Fat fraction in tomato paste is absent altogether, and the share of protein components accounts for the smallest amount. It usually does not exceed 5%.

The product is a derivative of tomatoes. Therefore, its composition is marked by the content of various minerals. There is a lot of vitamin substances present. Significant values ​​reaches the content of ascorbic acid. Its there 45 mg per 100 g of the product. Many in the composition of tocopherols and vitamins of group A.

Benefit

Useful qualities of the product in question can be reduced to the following points:

1. The main advantage of tomato paste is to make the appetizing appearance of the dishes with a characteristic taste. After all, it is no secret to anyone that the process of digestion is triggered by the type and smell of food, table setting and everything else that is connected with it. The type of dishes prepared with the use of tomato paste, stimulates the appetite, contributes to the intensive release of digestive juices. All this, in turn, leads to good digestibility. Tomato paste actually contains all the benefits that tomatoes themselves have,used to make it.
2. The usefulness of the product due to the high content of vitamin substances. Vitamin C has powerful antioxidant properties. It is the leading component involved in the complex of measures to improve immunity, which protects the body from the action of representatives of pathogenic microflora and other negative influences.
3. The sufficient content of beta-carotene in conjunction with ascorbic acid helps to increase resistance to stress and deal with the effects of stressful situations. He also plays a definite role in mitigating the influence of the radiation factor.
4. Thiamine, which belongs to the B vitamins, accelerates all those processes that are associated with metabolism. In addition, it prevents the collection of extra pounds. Thiamine is required for the digestive system and the apparatus of the heart and its vessels to work properly.
5. Nicotinic acid (vitamin PP) does not allow to “dissolve” low molecular cholesterol. In addition, it is necessary for the production of certain hormonal substances. This includes sex hormones.
6. The list of useful properties will be far from complete, if nothing is said about such important substances,like lycopene. By the amount of these substances, the paste obtained from tomatoes occupies the highest place on the podium. A kilogram of the product (it's hard to even imagine) contains 1600 mg of lycopins! They are natural pigments, due to which the tomato acquires such a characteristic color. These substances are used in the complex medical correction of many diseases. Malignant neoplasms are no exception.

A proven scientific fact is that lycopins inhibit the formation of cancer cells. Their action has a positive effect on the work of the heart. Such substances contribute to the reduction of low molecular cholesterol. A characteristic fact is that the active use of tomato paste by Italians has led to the fact that they have the lowest incidence rates of heart and vascular disease. Lycopins have a positive effect on the skin. To prolong the youth of the skin, cosmetologists recommended daily consumption of tomato paste in the amount of 50 g.

Currently, going to almost any supermarket, you can purchase a fairly large number of types of tomato paste.All of them are represented by different manufacturers. However, not all of them have the characteristics that are set in the standards of quality and food safety. If we talk about responsible manufacturers who care about the quality of their products, then we can mark such a brand as “Tomato”. This brand is absolutely natural products. This paste has good environmental performance and does not contain GMOs. There are no dyes and flavors. It does not add thickeners and other synthetic components. Pasteurization is carried out carefully, which contributes to the preservation of all nutrients. All products of this brand have a huge kaleidoscope of tastes.

Harm Tomato Paste

The content of the product is characterized by a large number of representatives of the organic acid series. This causes an irritating effect on the mucous membrane of the stomach and intestines. Persons with problems in this regard, after they eat a dish with tomato paste, may have heartburn.

By itself, tomato paste can not harm the body.But on the part of some manufacturers in order to reduce the cost of obtaining products, various additives are introduced into the composition. Exactly they can harm the body. The list of additives is very extensive and is represented by substances for aroma, imparting a thicker consistency, preservatives for long-term storage. The production of such products is much cheaper. Despite the fact that this does not affect the taste, the benefits of such products are much less.

Signs of natural product

Choosing tomato paste, you should be guided by certain criteria:

1. Absence in the composition of thickeners.
2. The introduction of components to impart flavor and smell.
3. The product should not contain coloring pigments. Naturalness is characterized by a brown color with a reddish tinge. The presence of bright red color indicates the introduction of dyes.
4. Tomato paste should not contain monosodium glutamate. Some manufacturers make it to enhance the taste.

When purchasing a product, you need to examine the label to determine the composition. Natural tomato paste should contain only tomatoes and salt.The presence of additional components puts naturalness in great doubt.