The flavor and nutrition, as well as the health benefits of tomatoes, have been highly valued. Enjoyed around the world, they are essential ingredients in the diets of many cultures. However, the plant has a checkered past, including myths, misconceptions, and controversy, and the challenges of modern tomato mass production continue to spark debate. However, there is no debate about the intrinsic health benefits of tomato. The tomato is appreciated both for its nutritional value and its delicious flavor.

Tomato History

Peru is generally credited with the first cultivation of the fruit now known as the tomato. The tomatoes of that time were tiny compared to modern tomatoes, but they were already a valuable food, bred for their flavor. From Peru, the tomato spread throughout South and Central America. The Aztecs of Mexico prized them and used them extensively in their cooking, including salsa. When the Spanish invaded Mexico in the early 1500s, the Aztecs developed a gruesome new recipe using tomatoes. The fruit was served with the meat of the Spanish invaders.

Some believe that it was the Spanish conquistador Hernando Cortés who brought the tomato to Europe after conquering the Aztec capital Tenochtitlan, now Mexico City. Others believe that Christopher Columbus brought plants to Europe with him as early as 1493. An Italian herbal document from 1544 mentions the tomato as pomo d’oro, or golden apple. In 1597, the English surgeon John Gerard published a herbarium declaring the tomato poisonous and not to be eaten, prompting a century or two of the fruit’s exclusion from British and colonial diets.

There are several theories as to why so many believed that the tomato was poison. One theory blames the pewter plates, which had a high lead content. Acidic foods like tomatoes caused some of the lead to leach into the food, leading to lead poisoning. However, lead poisoning occurs so gradually, over such a long period of time, that many consider it unlikely that the tomato was identified as the cause. A more likely theory is that the tomato is considered a member of the nightshade family of plants. In fact, the tomato leaf is not safe to eat. Eating tomato leaves can cause vomiting, diarrhea, and dizziness, and in severe cases, can lead to death.

There was also controversy for a while over whether the tomato is a fruit or a vegetable. Botanically, the tomato is a berry, a subset of the fruit, but its contents are more like a vegetable. Perhaps the best way to describe the tomato is as “the fruit that behaves like a vegetable”.

Mass Produced Tomatoes

Today, tomatoes are grown all over the world, adapted to a variety of growing conditions with thousands of cultivars. Tomatoes range in size, color, and flavor, from the four-inch-diameter steakhouse beauties to the oblong plum tomatoes prized in sauces. Tomatoes rightfully take their place among nutritional superfoods, however, in some areas of the world, efforts to mass-produce the fruit are causing concern among health experts.

In Florida, much of the land used for agriculture was taken from the Everglades. Sandy soil and humid air don’t suit the temperament of tomatoes, so farmers add amounts of chemical fertilizers to stimulate growth. The fruit is shipped to market while still green, before the sun has ripened its flavor and color: the tomatoes are gas-treated to make them look red. Compared to organic tomatoes, they are higher in sodium and lower in vitamins and minerals. Many of these tomatoes end up in fast food restaurants and supermarket chains. It is recommended that consumers buy locally grown tomatoes whenever possible. When that’s not possible, canned tomatoes are healthier: the tomatoes found in canned tomatoes are usually allowed to ripen before processing.

Health benefits of tomatoes

Naturally grown tomatoes contain many valuable nutrients, including lycopene, which has been linked to cancer prevention. Lycopene is a powerful antioxidant. Antioxidants are nutrients that can slow or repair the damage that can be caused when cells in the body metabolize oxygen. As cells take in oxygen, molecular bonds can be broken, creating products called free radicals. Free radicals immediately try to stabilize themselves by grabbing onto the nearest molecule. This process can damage healthy cells. Too many free radicals, or not enough antioxidants, can predispose the body to cancer. Antioxidants can also help support the body’s immune system, reducing the occurrence of conditions and diseases associated with a weakened immune system. It should be noted that tomato skin also contains powerful antioxidants.

Tomatoes contain other beneficial nutrients, such as beta-carotene and lutein, as well as vitamin A, vitamin C, and vitamin E. Tomatoes are also high in potassium. Also, the nutrients in tomatoes become more powerful or efficient when combined with other foods. A study from Ohio State University found that eating tomatoes with healthy fats, such as olive oil or avocado, boosts your body’s ability to absorb antioxidants by 2-15 times. A study published in Cancer Research observed more positive effects in the treatment of prostate tumors in rats when tomatoes were combined with broccoli. No allergies or adverse effects have been definitively associated with tomatoes.

enjoying the tomatoes

The healthiest way to enjoy tomatoes is to grow them in a home garden or buy locally grown and organic tomatoes at a farmer’s market or health food store. When this is not possible, canned tomatoes are an acceptable alternative. One medium tomato, one cup of tomato juice, or one soup is one serving of the recommended daily intake of vegetables. For the added benefits of combining tomatoes with other nutrient-dense foods, try adding some broccoli florets to your tomato soup. Add both tomatoes and broccoli florets to a salad. Reduce the amount of cheese on a pizza and drizzle olive oil over it for rich flavor. Chop avocado in your favorite salsa or chop tomato in your favorite guacamole. Regardless of how you enjoy the health benefits of tomatoes, you’ll be kicking your system up a notch and having a taste of one of life’s culinary delights.