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Tomato
Tomato - the description of
vegetable, its
kinds, conjugation. The components and the
nutritious values of vitamin, the minerals
and calories.
 Tomato
comes similarly like potato, from South
America and it is with him closely related.
In XVI age he reached to south Europe first,
but he in present times with even success be
bred in cooler zones also. However their
tillage the best is successful in warm
seasons and sunny with moderated quantity of
falls.
With point of sight of botany the tomato is
the fruit practically. We distribute
tomatoes' change on kar³owe early as well as
high - early, average early and late.
Raw it checks as snack perfectly, the
addition to bread and the salads, however
the cooked tomato this the faultless basis
of soups and the eintopfów.
It it one should was was not very mature,
yet lightly hard, but not damaged arts. If
we are going him to boillet's - choose large
arts. If we want to consume freshlet'slet's
- remember, that we should not him keep
longer than 4 days in refrigerator.
Green tomatoes ripen in peaceful temperature
well What is and it in what quantities in
tomato?
Tomato's nutritious values.
The most important
alimentary components (/ 100 tomatoes'
gram):
Calories (Kcal): 29. Joules (KJ): 121.
Carbohydrates (g): 5,2.
Vitamin (/ 100 tomatoes' gram):
A1: 1265 j.m. B1: 0,064 mg. B2: 0,042 mg.
C: 29,0 mg. E: 0,40 mg.
Minerals (mg / 100 tomatoes' gram):
Calcium 25. Phosphorus: 21. Iron: 1,4.
Magnesium: 8.
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