Tomato paste - a concentrated mass, the resulting thermal processing of fresh tomatoes. When making
paste ripe tomatoes peeled and seeds, shall be cleaned and boiled. During cooking, as a result of evaporation of the moisture contained in tomatoes, is a gradual increase in the concentration of solids to 30-45 percent. The higher a concentration of the dry components of the paste, the more tomatoes were used for its preparation, and so it is better. During thermal processing tomatoes retain most useful properties. Therefore, natural tomato paste made of ripe fresh tomatoes, is considered a very useful product.
The prototype of the first tomato paste produced in the 19th century. While Italian chefs try to cook the tomato sauce with the addition of olive oil with garlic and pepper. Now tomato paste is produced in two forms - a salt pastes as marketed in tins or glass jars, or in the unsalted form a paste. Unsalted pasta most often sold in barrels.
There are the following varieties of tomato paste: Extra, Extra Class and Class. Pasta grades Extra and the highest grade has an intense orange-red color. Pasta first grades often brownish. The most valuable and qualitative considered paste made from tomatoes, collected and processed in one day.
The composition and caloric content of tomato paste
Qualitative indicators paste is considered a mass fraction of dry matter. Normally, in the tomato paste is not necessary to add any additional components (flavorings, colorings, starch), since it contains all necessary, including a small amount of salt and sugar.
The structure of this product include starch, mono- and disaccharides, organic acids and dietary fiber. In the paste includes a significant amount of vitamin A (300 micrograms). There therein and vitamins PP, E, C, vitamin B1 and B2. Many of the useful properties of tomato pastes explained substantial content of potassium (875 mg), phosphorous (68 mg) and magnesium (50 mg). Furthermore, the paste contains iron, sodium and calcium.
Calories of tomato paste - 100 kcal per hundred grams of product. One hundred grams of the product contains 4, 8 grams of protein and 19 grams of carbohydrates.
Useful properties of tomato paste
Low calorie tomato paste suggests its dietary product. Tomato diet is also recommended for diseases of the veins and the propensity to thrombosis. Recommend pasta and rheumatism, gout.
According to scientists, the greatest concentration of beneficial natural antioxidant lycopene is not observed in fresh tomatoes, namely boiled or baked vegetables. This valuable natural ingredients in the paste is about ten times more than in fresh tomatoes. It is proved that the antioxidant lycopene, which protects cells from adverse environmental influences and premature aging is much better absorbed after heat treatment. Therefore, the useful properties in the tomato paste is much higher than in fresh tomatoes.
potassium content in the product allows full functionality of the cardiovascular system and also helps lower blood pressure.
American doctors recommend as much as possible to use a paste of tomatoes in food. In their view, if the daily use at least a small amount of tomato paste or sauce out of it, the risk of cancer is reduced by half. The tomato paste, as well as in tomatoes themselves, contains the hormone of joy - of serotonin. Therefore, its use helps to cope with stress and improves mood. Every day, it is desirable to use at least three dessert spoons of tomato paste. It is best to combine fresh tomatoes and sauces based on them. It is important that lycopene is absorbed only in the presence of fats.
Pasta with tomatoes improves digestion. At the use of the product there is an increased secretion of gastric juice. That is why the paste is useful to use a heavy food, such as pasta.
In the spring of this healthy food can perfectly replace the carrots. After all, it contains vitamin A, useful for vision and slows the aging process. Phosphorus in the paste strengthens the teeth, bones and nails.
Harm tomato paste
Talking about the dangers of tomato paste, should take into account the fact that the natural quality product is substantially incapable of a negative impact on the human body. Damage from tomato paste can be appreciable if used in its manufacture cheap raw materials with addition of water, starch, stabilizers and preservatives.
Precautions should eat pasta at high gastric acidity, gastritis or gastric ulcer, cholelithiasis. Excessive use of the paste can lead to an increase in acidity and occurrence of unpleasant sensations in the stomach area.