Table of contents:
Video: Canned Tomato
Canned tomato
Calories, kcal: 20 Proteins, g: 1.1 Fats, g: 0.1 Carbohydrates, g: 3.5
Tomatoes are vegetables that we eat both fresh and canned. They can be completely different in taste: salty, sour, sweet. Everyone knows how many dishes can be prepared with these vegetables. Various sauces, purees, juices and even jams. Many people have named pickled tomatoes (calorizer) as their favorite species. They are distinguished from other preserves by the unique taste of sourness and pleasant, barely perceptible sweetness. They are great for a snack.
In general, no matter what type of tomato you choose, you should always remember that tomatoes cooked as a whole will better preserve the vitamins our body needs.
Calorie content of canned tomato
The calorie content of canned tomatoes is 20 kcal per 100 grams of product.
Canned tomato composition
Canned tomatoes in their chemical composition contain vitamins: B1, B2, C, A, as well as minerals such as phosphorus, magnesium, potassium.
Useful properties of canned tomatoes
The benefits of canned tomatoes are due to the rich composition of fresh tomatoes. For example, tomatoes contain valuable lycopene, which is quite a powerful antioxidant, so it helps in the treatment of many diseases. Eating both fresh and canned tomatoes reduces the risk of developing cardiovascular disease.
Also, the benefits of canned tomatoes have been proven due to their antibacterial and anti-inflammatory effects. However, it should be borne in mind that the most valuable in this regard are vegetables that are prepared without the use of vinegar, since this substance does not have a particularly beneficial effect on the digestive tract.
Canned tomato in cooking
For better preservation of tomatoes, you need to know some features in their preparation (calorizator). The choice of fruits plays an important role. For cooking tomatoes in a marinade, not only mature, but also young tomatoes are suitable. And, for example, minced meat is prepared from all kinds of vegetables and herbs: onions (onions or green), celery root, parsley, dill, garlic, carrots.
Stuffed tomatoes are poured with their own juice, and then they are sterilized.
For the preparation of tomato puree, it is better to use overripe fruits, and for jam, on the contrary, young tomatoes, they differ in density.
All are pickled and salted in different ways, but it is better to preserve them separately, without combining all types of tomatoes into one jar. Choosing tomatoes, before preserving, you need to pay attention to damage and stains on vegetables, dishes from such vegetables will be poorly stored.
When canning tomatoes entirely, it is advised to pierce the tops so that they do not burst during heat treatment.
