Sources of tomato colors and their nutritional properties

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Dr. Mariyat Mukhina explained the sources of different tomato colors and their benefits. Yellow tomatoes are indispensable for those who suffer from an allergy to red tomatoes.

The doctor points out that tomatoes of different colors are currently sold in the market: red, yellow, orange, green, purple and even black, each of which has its own benefits.

According to her, the carotenoid pigment lutein is responsible for the unusual yellow color in tomatoes. This substance not only gives color, but is able to protect the body's cells from the harmful effects of free radicals.

She says: “Yellow tomatoes contain a greater amount of carotene than tomatoes of other colors. It is a powerful antioxidant that reduces the risk of cardiovascular disease and cancer. It also contains a high percentage of vitamin C, potassium, and vitamin B6, which has a beneficial effect on Nervous system".

According to her, this does not mean that other colored tomatoes are less beneficial. Because the matter especially includes people who suffer from allergies to red products. So yellow colored products are a godsend for them.

The expert points out that red tomatoes are rich in the powerful antioxidant lycopene, which protects the body from free radicals. It also contains anti-inflammatory anthocyanins.

Orange tomatoes contain carotenoids, as well as beta-carotene found in carrots, which help strengthen the immune system.

The expert points out that black tomatoes contain a high percentage of anthocyanins, which gives them this strange color. This type of tomato helps improve vision and cognitive functions, and because it contains a higher percentage of antioxidants than regular tomatoes, it provides additional health benefits. In addition, it contains a high percentage of phenols, which makes it an excellent means of preventing many chronic diseases, including arthritis and diabetes. It is also rich in vitamin C, iron and copper. There are immature green tomatoes that cannot be used fresh in nutrition. But it can be canned, fermented, and becomes edible.