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

It is probably hard to find a mistress who would not know about the existence of tomato paste. It is used to improve the quality of cooked dishes by adding them 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 someone will eat it without preliminary processing. This is its 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 a consistency of the required density is obtained. Naturally, the product loses a significant part of the moisture. At the same time, the concentration of solids becomes much higher. Almost in fact, receive a concentrate of tomatoes.

The quality of tomato paste is determined by the degree of its density. The higher it is, the product is more qualitative in nature. Tomato paste is of the highest and first grade. But the highest quality is considered to be "extra" grade. Some people mistakenly believe that the production of tomato paste is an achievement of our time. In fact, this is not so. It began to be prepared by Italians two centuries ago. Tomato paste was successfully used by Italian chefs. At first they received it, and then they brought it “to mind”. Various sauces were prepared, olive oil and spices were added to the paste.

Structure

The proportion of dry matter in the product varies from 25 to 40%. The rest is water content. Some manufacturers indicate its quantity on the label. The fat fraction in tomato paste is completely absent, and the protein components account for the smallest amount. Usually it does not exceed 5%.

The product is a tomato derivative. Therefore, its composition is marked by the content of various minerals. Quite a lot of vitamin substances are present here. Significant amounts are reached by the content of ascorbic acid. Its there is 45 mg per 100 g of product. A lot 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 give the ready-made dishes a mouth-watering appearance with a characteristic taste. After all, it is no secret to anyone that the digestion process starts with the appearance and smell of food, table setting and everything else that is connected with this. The type of dishes prepared using tomato paste stimulates appetite and promotes the intensive release of digestive juices. All this, in turn, determines good digestibility. Tomato paste actually contains all the benefits that the tomatoes themselves have used to make it.
2. The usefulness of the product is due to the high content of vitamin substances. Vitamin C has powerful antioxidant properties.It is a leading component that takes part in a set of measures to increase immunity, which protects the body from the action of representatives of pathogenic microflora and other negative effects.
3. Adequate 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 certain role in mitigating the influence of the radiation factor.
4. Thiamine, related to B vitamins, accelerates all those processes that are associated with metabolism. In addition, it prevents the collection of extra pounds. Thiamine is required in order for the digestive system and the apparatus of the heart and its vessels to function normally.
5. Nicotinic acid (vitamin PP) prevents low molecular weight cholesterol from unraveling. In addition, it is necessary for the production of certain hormonal substances. This also includes sex hormones.
6. The list of useful properties will be far from complete if you do not say anything about such important substances as lycopene. In terms of the amount of these substances, the paste obtained from tomatoes takes the highest place on the podium. A kilogram of product (it’s hard to even imagine) contains 1,600 mg of lycopene! They are natural pigments, due to which the tomato acquires such a characteristic color. These substances are used in the complex therapeutic correction of many diseases. Malignant neoplasms are no exception.

A proven scientific fact is that lycopene inhibits the formation of cancer cells. Their action has a positive effect on the work of the heart. These substances help lower low molecular weight cholesterol. It is characteristic that the active use of tomato paste by Italians led to the fact that they have the lowest incidence rates of pathology of the heart and blood vessels. The lycopene has a positive effect on the skin. To prolong the youthfulness of the skin, cosmetologists recommended daily use of tomato paste in an amount of 50 g.

Currently, going to almost any supermarket can acquire a fairly large number of types of tomato paste. All of them are represented by different manufacturers. However, not all of them possess the characteristics that are established in the standards of quality and food safety. If we talk about responsible producers, rooting for the quality of their products, then we can note such a brand as "Tomato". This brand is a completely natural product. This paste has good environmental performance and does not contain GMOs. There are no dyes or flavors. Thickeners and other synthetic components are not added to it. Pasteurization is carried out carefully, which contributes to the preservation of all nutrients. All products of this brand have a huge kaleidoscope of tastes.

The harm of 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. People who have problems in this regard, after they eat a dish with tomato paste, may experience heartburn.

Tomato paste alone can not harm the body. But on the part of some manufacturers, in order to reduce the cost of production, various additives are introduced into the composition. That's it they can harm the body. The list of additives is very extensive and is represented by substances for aroma, giving 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 becoming much less.

Signs of naturalness of the product

When choosing tomato paste, you should be guided by certain criteria:

1. Lack of thickeners.
2. The introduction of components to add flavor and smell is not allowed.
3. The product should not contain coloring pigments. Naturalness is characterized by a brown color with a reddish tint. The presence of bright red color indicates the introduction of dyes.
4. Tomato paste should not contain monosodium glutamate. It is introduced by some manufacturers to enhance the taste.

When purchasing a product, you need to study 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.