Technically a fruit, which makes it perfect as a summer treat, fresh garden tomatoes are considered a vegetable. Highly versatile, you can toss them into a salad, slice them onto a sandwich or burger, or turn them into an incredible sauce for pasta or tortillas. The ways to use tomatoes are only second in abundance to the varieties of tomatoes that are available around the globe. They are usually red when they mature, but interestingly, tomatoes are also yellow, orange, green and PURPLE!
Nutritionally, tomatoes are nearly 95% water. Low in calories, these little super foods are packed with fiber, vitamins and minerals. Vitamin C is an essential nutrient that is also a powerful antioxidant. Potassium helps to control blood pressure and prevent cardiovascular disease. Vitamin K1 (or phylloquinone) helps blood coagulation and bone health. Tomatoes also contain one of the B-vitamins, Folate (B9), which is essential for pregnant women.
Another great thing to know about tomatoes is that the vitamins and benefits can vary widely between the different types of tomatoes and can also vary according to when the tomatoes are grown and picked. Lycopene, Beta-Carotene, and Naringenin are fantastic nutrients that help with inflammation and great skin. As the tomatoes begin to ripen, the green compound (chlorophyll) begins to degrade and the compounds begin to change.
Eating tomatoes regularly has been linked to a reduction of cancer, heart disease, and shows incredible benefits of skin health.
To help you get to know the benefits of eating tomatoes (especially straight from your summer garden!), here is one of our favorite family recipes here at Pinto Chiropractic & Rehabilitation, your favorite Chiropractor in Williamsburg, Virginia.
Fresh Tomato & Mozzarella Salad
3 cups cherry tomatoes
½ pound fresh mozzarella (Ciliegine mozzarella is already cherry sized and makes a great display)
½ cup torn basil leaves
3 tablespoons extra virgin olive oil
4 teaspoons balsamic vinegar
Himalayan Pink Salt and Fresh Ground Black Pepper to taste
Mix all ingredients together and enjoy. You can let this salad rest in the fridge for about 30 minutes to allow the flavors to blend…if you can wait that long!
Drs. Anne & Bob
Robert and Anne Pinto started their journey on July 17th, 1989 when they first opened their practice.