Native to the Andean region of South American and under cultivation in Peru in the sixteenth century, tomatoes (Lycopersicum esculentum) have been grown for thousands of years. The Spanish introduced them to the European cultures. Europeans were not open to trying tomatoes until the end of the sixteenth century, as tomatoes, being part of the nightshade family, were considered poisonous. Later, the French tried them and began to call them pommes damour, apples of love. They felt that tomatoes carried aphrodisiac qualities. It wasnt until the 1900s when the tomato gained popularity in North America.
Scientific research shows the health benefits from this tasty fruit. In recent years, researchers discovered that tomatoes were natural sources of the element lycopene. This antioxidant has been shown in tests to dramatically reduce the risk of cardiovascular disease and many cancers, including prostate and colon cancers. Tomatoes are an excellent source of phytochemicals, nutrients, fiber, and contain practically no fat or sodium. They are significant sources of vitamins A, B, and C and a source of iron and potassium. In fact, one medium-sized tomato provides 20...
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