After decades of living under the thumb of cookie-cutter Hothouse Tomato Rule (or even worse, the tasteless, mealy, commercially produced varieties), America has been liberated by heirloom tomatoes—hundreds of varieties, rolling in from local growers in a multitude of shapes, colors, and taste attributes. However you slice them, tomatoes are an excellent source of vitamins C and A, folate, and potassium. And those grown in the field (versus hothouse) have almost twice as much vitamin C. The famous phytochemical lycopene is what makes tomatoes red, and it is concentrated by cooking. But all colors of tomatoes contain two other cancer-fighting phytochemicals: P-coumaric and chlorogenic acids.
Subscribe to the WEEKLY BITE
Recent Food articles:
More recent articles:
Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.