Tomato ( vegetables) is a food native to tropical and subtropical regions of America, was imported to Europe after the discovery of the Americas in the sixteenth century.
is easy to grow a vegetable in Italy is produced mainly in Emilia Romagna and in the countryside.
Most of the production of tomato is destinatati industries canning.
- Nutritional Quality: The tomato is a food low in calories (only 17 kcal/100g) is rich in antioxidants are important for health, such as lycopene, beta-carotene (vitamin A) and vitamin C. The only mineral present in moderate quantities is potassium.
- Variety: In Italy we cultivate many varieties of tomatoes. The most common are San Marzano, used for the production of tomatoes, the icing (very sweet when in season), tomato, green salad, pizzutello (a small oval-shaped tomatoes), the Perino.
- Availability: The tomato is grown throughout the year and so it is always available, but unfortunately those grown in the greenhouse they taste much less sweet and intense than those grown in the fields, so it is good to take advantage of the summer, when the product reaches the maximum of the organoleptic characteristics.
obtained from processed tomato products: whole peeled tomatoes, the flesh, the past, concentrate, juice, ketchup, tomato powder.
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