Tomatoes are more effective in the contribution of vitamins, antioxidants, minerals, etc … if cooked in sauces or other similar, subtracting their effectiveness in a natural way.
Most of its weight is water and the second most important constituent are carbohydrates. It contains simple sugars that give it a slight sweet taste and some organic acids that give it the characteristic acid taste. Tomato is an important source of certain minerals (such as potassium and magnesium). Of its content in vitamins they emphasize the B1, B2, B5 and the C.
The tomato (like watermelon) is red because of a pigment, lycopene, which belongs to vitamin A and has a great antioxidant power.
In summer is the season that collects the fruits of the solanaceous family: among which we find the tomatoes. Although these vegetables are found throughout the year in the market, this is the season of their collection, when they are more tasty.