Tomato paste is a concentrated mass obtained by heat treatment of fresh tomatoes. When making paste, ripe tomatoes are peeled and seeded, pureed and boiled. During cooking, as a result of the evaporation of moisture contained in tomatoes, the concentration of dry substances gradually increases to 30-45 percent. The higher the concentration of dry ingredients in the paste, the more tomatoes were used to prepare it and the better quality it is. During heat treatment, tomatoes retain most of their beneficial properties. Therefore, natural tomato paste made from ripe fresh tomatoes is considered a very healthy product.
The prototype of tomato paste was first made back in the 19th century. At that time, Italian chefs tried to prepare tomato sauce with the addition of olive oil, garlic and pepper. Nowadays, tomato paste is produced in two forms - as a salted paste, sold in tins or glass jars, or as an unsalted paste. Unsalted pasta is most often sold in barrels.
The following grades of tomato paste are distinguished: extra, premium and first grade. Extra and premium grade pasta has a rich orange-red color. First grade paste is most often brownish in color. The most valuable and high-quality paste is considered to be one made from tomatoes collected and processed on the same day.
Composition and calorie content of tomato paste
The mass fraction of dry matter is considered a qualitative indicator of paste. Normally, tomato paste should not add any additional components (flavors, dyes, starch), since it contains everything necessary, including a small amount of salts and sugars.
The composition of this product includes starch, mono- and disaccharides, organic acids and dietary fiber. The paste contains a significant amount of vitamin A (300 mcg). It also contains vitamins PP, E, C, vitamin B1 and B2. Many of the beneficial properties of tomato paste are explained by the significant content of potassium (875 mg), phosphorus (68 mg) and magnesium (50 mg). In addition, the paste contains iron, sodium and calcium.
The calorie content of tomato paste is 100 kcal per hundred grams of product. One hundred grams of product contains 4.8 g of proteins and 19 g of carbohydrates.
Useful properties of tomato paste
The low calorie content of tomato paste allows it to be considered a dietary product. A tomato diet is also recommended for venous diseases and a tendency to blood clots. The paste is also recommended for rheumatism and gout.
According to scientists, the highest concentration of the beneficial natural antioxidant lycopene is observed not in fresh tomatoes, but in boiled or baked vegetables. There is about ten times more of this valuable natural component in pasta than in fresh tomatoes. It has been proven that the antioxidant lycopene, which protects body cells from the negative influence of the environment and from premature aging, is much better absorbed after heat treatment. Therefore, tomato paste has much more beneficial properties than fresh tomatoes.
The high potassium content in this product ensures the full functioning of the cardiovascular system and also helps lower blood pressure.
American doctors recommend eating tomato paste as often as possible. In their opinion, if you consume at least a small amount of tomato paste or sauces made from it every day, the risk of developing cancer is reduced by half. Tomato paste, like tomatoes themselves, contains the hormone of joy - serotonin. Therefore, its use helps cope with stress and improves mood. It is advisable to consume at least three dessert spoons of tomato paste daily. It is best to combine fresh tomatoes and sauces based on them. It is important that lycopene is absorbed only in the presence of fat.
Tomato paste improves digestion. When consuming the product, an increased secretion of gastric juice is observed. That is why it is useful to eat pasta with heavy foods, for example, pasta.
In spring, this healthy food product can perfectly replace carrots. After all, it contains vitamin A, which is good for vision and slows down the aging process. Phosphorus in the paste helps strengthen teeth, bone tissue and nails.
Harm of tomato paste
When talking about the dangers of tomato paste, it is worth considering that a natural, high-quality product is practically incapable of negatively affecting the human body. The harm from tomato paste can be noticeable if cheap raw materials with the addition of water, starch, stabilizers and preservatives were used in its production.
The paste should be used with caution in case of increased acidity of gastric juice, gastritis or gastric ulcer, or cholelithiasis. Excessive consumption of pasta can lead to increased acidity and discomfort in the stomach.
Tomato paste is a concentrated mass obtained by heat treatment of fresh tomatoes. When making paste, ripe tomatoes are peeled and seeded, pureed and boiled. During cooking, as a result of the evaporation of moisture contained in tomatoes, the concentration of dry substances gradually increases to 30-45 percent. The higher the concentration of dry ingredients in the paste, the more tomatoes were used to prepare it and the better quality it is. During heat treatment, tomatoes retain most of their beneficial properties. Therefore, natural tomato paste made from ripe fresh tomatoes is considered a very healthy product.
The prototype of tomato paste was first made back in the 19th century. At that time, Italian chefs tried to prepare tomato sauce with the addition of olive oil, garlic and pepper. Nowadays, tomato paste is produced in two forms - as a salted paste, sold in tins or glass jars, or as an unsalted paste. Unsalted pasta is most often sold in barrels.
The following grades of tomato paste are distinguished: extra, premium and first grade. Extra and premium grade pasta has a rich orange-red color. First grade paste is most often brownish in color. The most valuable and high-quality paste is considered to be one made from tomatoes collected and processed on the same day.
Composition and calorie content of tomato paste
The mass fraction of dry matter is considered a qualitative indicator of paste. Normally, tomato paste should not add any additional components (flavors, dyes, starch), since it contains everything necessary, including a small amount of salts and sugars.
The composition of this product includes starch, mono- and disaccharides, organic acids and dietary fiber. The paste contains a significant amount of vitamin A (300 mcg). It also contains vitamins PP, E, C, vitamin B1 and B2. Many of the beneficial properties of tomato paste are explained by the significant content of potassium (875 mg), phosphorus (68 mg) and magnesium (50 mg). In addition, the paste contains iron, sodium and calcium.
The calorie content of tomato paste is 100 kcal per hundred grams of product. One hundred grams of product contains 4.8 g of proteins and 19 g of carbohydrates.
Useful properties of tomato paste
The low calorie content of tomato paste allows it to be considered a dietary product. A tomato diet is also recommended for venous diseases and a tendency to blood clots. The paste is also recommended for rheumatism and gout.
According to scientists, the highest concentration of the beneficial natural antioxidant lycopene is observed not in fresh tomatoes, but in boiled or baked vegetables. There is about ten times more of this valuable natural component in pasta than in fresh tomatoes. It has been proven that the antioxidant lycopene, which protects body cells from the negative influence of the environment and from premature aging, is much better absorbed after heat treatment. Therefore, tomato paste has much more beneficial properties than fresh tomatoes.
The high potassium content in this product ensures the full functioning of the cardiovascular system and also helps lower blood pressure.
American doctors recommend eating tomato paste as often as possible. In their opinion, if you consume at least a small amount of tomato paste or sauces made from it every day, the risk of developing cancer is reduced by half. Tomato paste, like tomatoes themselves, contains the hormone of joy - serotonin. Therefore, its use helps cope with stress and improves mood. It is advisable to consume at least three dessert spoons of tomato paste daily. It is best to combine fresh tomatoes and sauces based on them. It is important that lycopene is absorbed only in the presence of fat.
Tomato paste improves digestion. When consuming the product, an increased secretion of gastric juice is observed. That is why it is useful to eat pasta with heavy foods, for example, pasta.
In spring, this healthy food product can perfectly replace carrots. After all, it contains vitamin A, which is good for vision and slows down the aging process. Phosphorus in the paste helps strengthen teeth, bone tissue and nails.
Harm of tomato paste
When talking about the dangers of tomato paste, it is worth considering that a natural, high-quality product is practically incapable of negatively affecting the human body. The harm from tomato paste can be noticeable if cheap raw materials with the addition of water, starch, stabilizers and preservatives were used in its production.
The paste should be used with caution in case of increased acidity of gastric juice, gastritis or gastric ulcer, or cholelithiasis. Excessive consumption of pasta can lead to increased acidity and discomfort in the stomach.
Tomato paste. Canned food rich in vitamins and minerals such as: vitamin A - 33.3%, beta-carotene - 36%, vitamin B5 - 17%, vitamin B6 - 31.5%, vitamin C - 50%, vitamin PP - 13%, potassium - 35%, magnesium - 12.5%, iron - 12.8%, cobalt - 250%, copper - 46%, molybdenum - 42.9%
What are the benefits of tomato paste? Canned food
- Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
- Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
- Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
- Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
- Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
You can see a complete guide to the most useful products in the appendix.
