Tomatoes, The Rainbow Fruit
Tomatoes (Solanum lycopersicum) are a prominent member of the nightshade family. These vibrantly colored fruits are best when eaten ripe, but a small amount of green tomatoes can also be well-tolerated. The fruit can be red, yellow, orange, pink, burgundy, and black. With this rainbow of colors, the flavor of the tomato changes slightly with each shade.
Tomatoes contain nutrients like potassium, iron, folate, and vitamin C. They are also a good source of antioxidants like beta-carotene and lycopene. Research has shown lycopene may help prevent cancer. Additionally, lycopene has also been linked with reducing the risk of heart disease and cognitive diseases such as Alzheimer's disease. Tomatoes also support liver health, seemingly helping the body detox more efficiently.
Tomatoes can be eaten at any point during the growing season whether ripe or unripe. Compounds such as solanine, atropine, and tomatine help prevent unripened tomatoes from being eaten before they are ready. Thus, these compounds can be irritating to sensitive people and they should avoid green tomatoes. As long as an adult eats less than one pound of unripe tomatoes at a time, there's usually no cause for concern.
Fried green tomatoes or salsa verde use cooked green tomatoes, often making them safer and more palatable for some folks. Ripe tomatoes can be eaten raw or added to a variety of dishes. Avoid tomatoes if you are sensitive to nightshades. As always, consult your dietitian or health provider before making any health-related changes, especially when you want to modify your diet.
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