As the weather gets warmer, many beauty-conscious girls start to diet. A cucumber and a tomato make for a simple, delicious, and effective lunch. Starting from this season, many people begin eating tomatoes raw.
However, when selecting tomatoes to eat raw, be careful not to buy those with uneven coloring or a "blotchy" face. This is likely because the fruit is infected with tomato virus disease, making it tasteless and poor in nutrition.
There are two main types of tomatoes in the vegetable market:
One is the bright red tomato, which is high in both sugar and acid content and has a rich flavor. The other is the pink tomato, which is low in both sugar and acid content and has a mild flavor.
When buying tomatoes at the market, first decide whether you plan to eat them raw or cooked. If eating raw, you should buy the pink ones. Because this type of tomato has a mild acidity and is better for eating raw. If eating cooked, it's best to buy the bright red tomatoes. These have a rich flavor and are great for soups and stir-fries. The shape of the tomato is also closely related to its flesh: flat-round tomatoes have thinner flesh, while perfectly round tomatoes have thicker flesh. It should be specially noted that you should not buy green tomatoes or those with a "green shoulder" (the stem end is green).
Because this type of tomato not only has poor nutrition, but the tomatine it contains may also be toxic. Supplementary Reading:
Those with a deep red color are rich in lycopene and are very beneficial for preventing cancer.
Orange tomatoes have less lycopene but a higher content of carotene.
Pink tomatoes contain a small amount of lycopene but very little carotene.
Light yellow tomatoes contain a small amount of carotene but no lycopene.