Probably, there is no hostess who would not know what tomato paste and what it consists of. It is used not only for cooking first courses, but also second ones. With the help of pasta dishes are given a special color and taste. This article is about the benefits and harms of tomato paste.
One name "tomato paste" speaks for itself, a paste made from tomatoes, that is, tomatoes. For the preparation of tomato paste are selected ripe tomatoes, from which the peel is removed and all seeds are removed. The resulting pulp is boiled over moderate heat until all excess liquid has evaporated, and the consistency of the paste does not resemble thick sour cream. It is worth noting that the thicker the paste, the higher its quality.
The history of the preparation of tomato paste originates many centuries ago in the lands of Italy. Pasta was used as a semi-finished product from which various sauces and ketchup. Taste qualities were emphasized by various spices and oils.
What is in tomato paste?
The production of tomato paste takes place in compliance with special standards (GOSTs). These are standard, do not allow the addition of various preservatives, flavors and vinegar to the paste. According to them, it should consist only of ripe tomatoes and a certain amount of salt. So high-quality tomato paste can be determined even visually. If she has dark red or Brown color, this may indicate a poor quality product. In the case when it is not naturally red, you should pay attention to the label if there are any dyes. It is also very important that the composition of dry components of tomato origin is not less than 25%. In the case when the composition of dry components in the amount of 8 - 24% is indicated on the container, this means tomato puree, but if the composition is less than 8% - ordinary tomato juice.
Properly made tomato paste has the same properties as fresh tomatoes. It is rich in vitamins B, A and E, as well as ascorbic acid. In addition, tomato paste contains useful elements such as:
- potassium;
- magnesium;
- iron;
- phosphorus;
- iodine;
- zinc.
Useful qualities of tomato paste
Tomato paste makes the dish appetizing and beautiful. As is known from the sight appetizing dish a person begins the process of abundant production of gastric juices. Juices are simply necessary for proper digestion and digestibility of food.
The composition of tomato paste includes the well-known vitamin C. It is no secret that it is a kind of antioxidant and promotes energy production and strengthening immune system. This vitamin is simply indispensable in the fight against pathogenic bacteria and viruses that are constantly trying to penetrate the human body. He can prevent the development of viral and even cancerous diseases.
It has already been mentioned that in addition to vitamin C, the paste contains vitamins A and E. Together, these components have an antioxidant effect. And this, in turn, allows you to maintain youthfulness and freshness of the skin.
The main task of B vitamins is to improve the metabolic process, which allows you to achieve high level efficiency in the fight against overweight. In addition, tomato paste has a very low calorie content. There are about 125 kilocalories per hundred grams of the product. Of course, this figure depends on the dry matter content.
Eating natural tomato paste is recommended for people who have problems with the digestive process, as well as with cardio work - vascular system. Regular replenishment of the body necessary quantity vitamin B is considered a very effective prevention of such common diseases as heart attack and stroke.
Another useful components contained in the paste - nicotinic acid. Thanks to this acid, the level of negative cholesterol is within acceptable limits. She also provides positive influence on the functioning of the genital organs and on the content of hormones in other parts of the body.
Probably the biggest plus is lycopene. Lycopene is a pigment natural origin. It's a carotenoid. It is thanks to him that tomato paste has its characteristic color.
It should be noted that fresh tomatoes do not have a large amount of lycopene. Much more of it in the finished tomato paste.
Lycopene is actively used for the treatment and prevention oncological diseases. All medications Based on it, they are able to stop the growth and spread of cancer cells.
Regular consumption of tomato paste allows you to adjust the work of the cardiovascular system. In addition, the heart muscle is strengthened and stabilized arterial pressure. This is supported by statistics that show that Italians, who regularly eat pasta and tomato sauces, have a much lower percentage of deaths from heart disease compared to Europeans.
To maintain youthful and fresh skin, it is necessary to replenish lycopene reserves. This is possible with daily use in food 50 grams of tomato paste. This dosage is useful not only for the skin, but also for the prevention of cardiovascular and oncological diseases.
Harmful properties of tomato paste
Overuse tomato paste can cause irritation of the intestinal mucosa. This is due to the fact that the composition of the paste includes organic acids. Do not abuse this product for people who suffer from chronic stomach diseases with high acidity, as well as ulcers.
Tomato paste prepared by proper heat treatment does not pose any threat to human health. But in the pursuit of profit, many dishonest manufacturers make this product with a large addition of dyes and preservatives. This reduces the cost of the final product, but it can no longer be considered useful. Such tomato paste can be harmful to health, since the ingestion of chemical components contributes to the development of various diseases.
To avoid purchasing low-quality tomato paste, you need to pay attention to the label where the composition is indicated. Also important point is the shelf life. It is better to give up tomato paste having long term storage. This means that preservatives were added to it during the production process, thanks to which the product does not deteriorate for a long time. You should not buy tomato paste containing the following components:
- starch and other thickeners;
- flavors;
- growers;
- flavor enhancers;
- preservatives.
If the package is found long list of these components must be discarded this product. If the purchased tomato paste has a pronounced bitter taste, it is better to throw it away and not use it for cooking in order to avoid negative consequences. It is also better not to use pasta, which is subject to fermentation processes. This is easy to see, since there are clearly defined bubbles in such a product.
In order not to doubt the composition and method of preparing pasta, it is better to cook it yourself.
What is tomato paste? And how to choose the right tomato paste to use it without harm to health. The invention of the tomato paste prototype is credited Italian chefs who, back in the 19th century, tried to make tomato sauces with pepper, olive oil and garlic.
Tomato paste GOST. How to choose the right tomato paste
Tomato paste is a product of thermal processing of tomatoes. During its production (manufacturing), ripe tomatoes (tomatoes) are cleaned of seeds and skins and boiled. During the cooking process, the moisture contained in the tomatoes evaporates and the concentration of solids increases. Logically, the higher the proportion of solids in tomato paste, the more tomatoes were used in its production and the better it is. Normally, no additives are added to the paste. additional ingredients, because everything you need is already contained in the fruits of tomatoes, including a certain amount of sugars and salts.
According to the technical requirements, concentrated tomato products are produced in the following types: Tomato paste; Tomato puree; Concentrated tomato juice
Tomato paste GOST
In order to protect consumers from a low-quality product, GOST 3343-89 was adopted, according to which a product in which the solids content is at least 25% (from 25% to 40%) can be called tomato paste. With such a concentration, the paste has a pleasant density - in it, what is called a spoon stands.
Tomato paste composition
The composition of tomato paste produced in accordance with GOST does not allow the addition of any other ingredients except water, salt and tomato paste.
According to quality indicators, tomato products are divided into varieties: tomato puree (in which the dry matter content is up to 25%) and tomato paste, which, in turn, comes in three varieties: extra, highest and first. Salt can also be added to the paste (salted tomato paste contains up to 10% of its total mass) and spices, while such tomato paste is produced only of the first grade.
For pasta premium and extra is characterized by a reddish-red or burgundy color; in the first grade paste, shades from brownish to brown are allowed. A dark brown shade indicates a violation of the technology during preparation, or that vegetable or fruit purees are added to it. The light red or red-orange color of tomato paste indicates the addition of starch, tinted with a dye, to the product. Such tomato paste does not meet the requirements of GOST. Ready tomato paste should be of a thick consistency without extraneous white or dark brown blotches.
However, unscrupulous manufacturers use thickeners to create the illusion of density. Most often, starch or exotic carrageenan is used for this. They can also add to the paste for density - vegetable or fruit puree which has nothing to do with tomatoes. This whole “bouquet” has neither the desired taste nor color, which means that when using it, the taste and color of tomato paste becomes less saturated. To hide this trick, you have to add dyes, flavors and flavor enhancers.
If tomato paste smells like fresh tomatoes, it means that flavors have been added to it, which are used to hide errors in its preparation. By organoleptic indicators choose a tomato paste that is not burnt or bitter.
Permissible content of carbohydrates, vitamins and energy value (kcal) in tomato paste according to GOST.
Tomato puree, % content from 12-20: carbohydrates (in gr.) - 7.1-11.8, vitamins (mg.) (only for 20%) - B-carotene - 1.8. Vitamin B1 - 0.05, vitamin PP - 0.6, vitamin C - 26.0. Energy value, (kcal) from 37 to 65.
Tomato paste, % content from 25 to 40: carbohydrates (in gr.) - 15.8 - 25.3. Vitamins (mg.) (only for 30%) - B-carotene - 2.0. Vitamin B1 - 0.15, vitamin PP - 1.9, vitamin C - 45.0. Energy value, (kcal) from 79 to 127.
Salted tomato paste, % content from 27 to 37: carbohydrates (in gr.) - 17.1 - 23.4. Energy value, (kcal) from 88 to 117.
As mentioned, tomato paste is produced using heat treatment, which means that when right technology and proper hygiene at work, finished product turns out to be sterile, i.e. does not contain bacteria and mold spores, which can lead to deterioration of the pasta in the package. However, once opened, such a natural, "live" tomato paste deteriorates quickly enough, because it does not contain preservatives that prevent the development of microorganisms in the open air. The best way storage of tomato paste - in the refrigerator in glassware. If the tomato paste you bought does not deteriorate for a long time, it means that preservatives have been added to it. Such a product can only be trusted if it is produced according to specifications.
Tomato paste is packaged according to GOST 5717.2 in glass jars, according to GOST 5981 (shelf life 3 years), in metal cans(lacquered) (shelf life - 1 year) and in aluminum tubes (shelf life 6 months). Tomato paste, in which the proportion of soluble solids is at least 30%, is packed in containers made of polystyrene or other thermoplastic materials that are approved by the Ministry of Health for food contact (shelf life is 10 days).
Marking on cans or labels with tomato paste in accordance with GOST 13799 must be printed by lithography and contain the following information:
1. name of the canned product.
2. Net weight (in grams).
3. Name of the manufacturer.
4. Date of manufacture.
5. Shelf life from the date of production.
6. Information about nutritional value and energy calories.
7. Storage conditions - at a temperature not lower than 10 * C and relative humidity not higher than 80%.
Tomato paste - a concentrated mass obtained as a result of heat treatment fresh tomatoes. In the manufacture of pasta, ripe tomatoes are peeled and seeds are peeled, rubbed and boiled. During cooking, as a result of the evaporation of moisture contained in tomatoes, there is a gradual increase in the concentration of solids up to 30-45 percent. The higher the concentration of dry ingredients in the paste, the more tomatoes were used for its preparation and the better it is. During the heat treatment process, tomatoes retain most of their useful properties. Therefore, natural tomato paste made from ripe fresh tomatoes is considered a very healthy product.
The prototype of tomato paste was first made in the 19th century. While Italian chefs tried to cook tomato sauce with the addition of olive oil with garlic and pepper. Now tomato paste is produced in two forms - in the form of salty paste, which is sold in tin or glass jars, or in the form of unsalted pasta. Unsalted pasta is most often sold in barrels.
There are the following varieties of tomato paste: extra, premium and first grade. Pasta grade extra and premium has a rich orange-red color. Pasta of the first grade is most often brownish in color. The most valuable and high-quality pasta is considered to be made from tomatoes, harvested and processed in one day.
Composition and calorie content of tomato paste
The quality indicator of the paste is considered mass fraction dry matter. Normally, no additional components (flavors, dyes, starch) should be added to tomato paste, since it contains everything you need, including a small amount of salts and sugars.
This product contains starch, mono- and disaccharides, organic acids and alimentary 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 due to the significant content of potassium (875 mg), phosphorus (68 mg) and magnesium (50 mg). In addition, the paste contains iron, sodium and calcium.
Calorie content of tomato paste - 100 kcal per hundred grams of product. One hundred grams of the 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 you to consider it dietary product. tomato diet also recommended for venous diseases and a tendency to thrombosis. Pasta is also recommended for rheumatism, gout.
According to scientists, the highest concentration of the useful natural antioxidant lycopene is observed not in fresh tomatoes, but in boiled or baked vegetables. This valuable natural component in the paste is about ten times more than in fresh tomatoes. It has been proven that the antioxidant lycopene, which protects body cells from negative impact environment and from premature aging, it is much better absorbed after heat treatment. Therefore, there are much more useful properties in tomato paste than in fresh tomatoes.
The high potassium content in this product provides full functioning cardiovascular system, and also helps lower blood pressure.
American doctors recommend eating tomato paste as often as possible. According to them, if you consume at least a small amount of tomato paste or sauces 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 to cope with stress and improves mood. It is advisable to consume at least three daily dessert spoons tomato paste. It is best to combine fresh tomatoes and sauces based on them. It is important that lycopene is absorbed only in the presence of fats.
Tomato paste improves digestion. When using the product, an increased secretion of gastric juice is observed. That is why pasta is useful to eat with heavy food, for example, with pasta.
In the spring this useful food product Can be a great substitute for carrots. After all, it contains vitamin A, useful for vision and slowing down the aging process. Phosphorus in the paste helps to strengthen teeth, bone tissue and nails.
Harm of tomato paste
Speaking about the dangers of tomato paste, it is worth considering that natural quality product practically incapable of negatively affecting the human body. The harm from tomato paste can be noticeable if cheap raw materials were used in its manufacture with the addition of water, starch, stabilizers and preservatives.
With caution, you should use the paste with increased acidity of gastric juice, with gastritis or peptic ulcer stomach, at cholelithiasis. Excessive consumption of pasta can lead to an increase in acidity and discomfort in the stomach.
The benefits and harms of tomato paste for human body determined by the presence in its composition of important biologically active substances. It is in demand in cooking, it is used as one of the additional ingredients in the cooking process. various dishes owing to which the latter acquire a characteristic rich taste.
What is this product
Tomato paste is a product obtained by processing tomatoes, followed by heat treatment received mass. Only ripe and juicy tomatoes, predominantly red, tk. lycopene is an antioxidant and, at the same time, a coloring pigment, determines the intensity of the red color of the original vegetables. The fruits are pre-peeled and the seeds are removed, and the remaining pulp is crushed and boiled to a thick consistency.
After heat treatment, the water content in the composition of tomato paste is significantly reduced, but, naturally, the amount of solids increases. The result is finished semi-finished product: the thicker it is, the higher its quality.
The history of the origin of tomato paste is rooted in history Italian cuisine. In the country of the sea and the sun, cooks prepared various sauces, soups, and added it to pastries on its basis. Taste characteristics it was possible to vary due to the additional inclusion of various seasonings and oils.
Chemical composition and calorie content of tomato paste
Natural tomato paste contains only fresh vegetables and salt. The presence of flavor enhancers and preservatives is unacceptable. The presence of spices translates the product into the category of ketchups.
The dry matter content per 100 g of the product varies from 20 to 45%, the rest is water. Average calorie content of tomato paste ranges from 80-130 kcal per 100 g, the energy value is: fats - 0.4 g, proteins - 4.5 g, carbohydrates - up to 20 g.
The biochemical composition of tomato paste is almost the same as that of fresh fruits:
- vitamins: groups B, PP, A, E;
- iron, potassium, phosphorus, magnesium;
- carotene;
- lycopene;
- thiamine and serotonin.
Health benefits of tomato paste due to increased concentration useful substances high.
Useful properties of tomato paste
First of all, tomato paste gives dishes a specific flavor. pleasant taste and color, which has a positive effect on appetite, digestion.
Properties of the tomato product:
- stimulates the production of gastric juice and promotes better absorption of food;
- increases immunity and protective functions of the body, serves as a barrier against viruses and bacteria;
- normalizes brain activity and nervous system generally;
- prevents early aging of the body, which is directly related to the presence of vitamins: A, E and C;
- soothes, relieves nervous tension and relieves stress;
- neutralizes the consequences of radioactive and chemical damage;
- stabilizes carbohydrate balance, normalizes metabolism;
- beneficial effect on cardiovascular system: prevents the development of heart attacks and strokes;
- lowers the level of "bad" cholesterol in the blood and blood pressure;
- normalizes the hormonal background.
Of particular value in tomato paste is lycopene, a pigment of natural origin with powerful antioxidant properties that gives a rich red color to vegetables. The substance destroys cancer cells and helps in the fight against oncology. Thanks to him, the benefits of tomato paste for men and women increase many times over in the prevention of cervical and prostate cancer.
Important! Lycopene has a positive effect on the skin. To preserve youth and beauty of the skin for many years, it is enough to consume 50-60 grams of paste daily.
Is tomato paste good for pregnancy?
For pregnant women, the benefits of tomato paste are rich in vitamins and mineral composition, which contributes to the full development of the fetus and prevents beriberi in the mother's body. Tomato paste is indicated for better work digestive system and prevent constipation.
It is allowed to use the product of a young mother in moderation 3-4 months after childbirth. It is advisable to cook it yourself, from environmentally friendly products.
Important! Tomato concentrate can cause allergic reaction in a baby, so mom should use the paste with extreme caution.
At what age can you give tomato paste to children
Tomato paste is considered an allergenic product, and it is contraindicated for children under the age of three. In the future, it is permissible to include it in moderation in different dishes: soups, meat, fish, stewed cabbage etc., gradually accustoming the child to new food and taste sensations.
Tomato paste for diabetes and pancreatitis
Do not use tomato paste acute form pancreatitis. This is especially true of the product, with the addition of preservatives. If you can't refuse tomato concentrate, use it in large quantities.
Diabetes mellitus is not a contraindication to the use of both fresh tomatoes and processed into a paste. The concentrate is nutritious, low-calorie and does not contribute to the accumulation of body fat. Due to slow absorption, it does not cause sharp jumps in blood glucose, subject to moderate consumption.
Is there any benefit from tomato paste when losing weight and on a diet
Despite the fact that tomatoes themselves do not affect the process of burning fat, they contain a lot of valuable substances, including ascorbic acid, which accelerates metabolism and maintains normal immunity.
Tomato paste has certain benefits for the liver, cleansing it of toxins and toxins. Thus, the load on the organ is reduced, and metabolic processes are normalized, which serves as a prevention of obesity.
Canned tomato paste is often used in various diets. This is due to the presence of fiber in it, due to which the dishes become more satisfying and tastier.
The use of tomato paste in cooking
Tomato concentrate is in demand in cooking, as an auxiliary component for first and second courses, sauces, pastries. It is added to the main dish during the cooking process. And also tomato juice is restored from the concentrate.
It goes well with fish, meat, all kinds of side dishes, vegetables, serves as a dressing for soups. Pasta is convenient to use in winter period, as it is a complete alternative fresh tomatoes and by palatability nothing different from them.
How to make tomato paste at home
Tomato paste is easy to make at home. For this, juicy and fleshy fruits, dark red or brown in color, are selected. The cooking process includes:
- sorting vegetables, with the rejection of damaged and spoiled;
- thorough rinsing under running water;
- cutting and grinding;
- boiling, about 15-20 minutes;
- adding spices to the resulting mass.
classic tomato paste recipe
Initial product: tomatoes (grade "cream") - 4.5-5 kg.
Cooking process:
- The fruits are thoroughly washed and finely chopped.
- Place in a container with a non-stick coating, put on fire and bring to a boil. Stand with constant stirring over low heat for 25-30 minutes, until the vegetables become soft.
- Remove from heat, remove the skin and grind the remaining mass through a sieve. This allows seeds and other solids to be removed.
- Then, boil again, with occasional stirring, until a paste-like consistency is obtained and over low heat for 3-3.5 hours.
- The resulting hot mass is laid out in a pre-sterilized glass container, the jars are twisted, turned upside down, covered with a blanket, and left for a day.
it universal recipe, but you can change it if you want by adding: edible salt(35 g), red pepper (3-4 g), minced garlic (1 pc.).
Delicious tomato paste for the winter
Starting products:
- 2.5 kg of tomatoes;
- 3 heads of onions;
- one head of garlic;
- 25-30 g fine salt;
- red ground pepper- 2 g;
- 110 ml unrefined vegetable oil.
Cooking:
- Tomatoes are poured over with boiling water, and the peel is removed.
- Peel and chop the onion and garlic.
- Stir and simultaneously grind the tomatoes with a blender until a homogeneous consistency.
- Transfer to an enameled container, add onions and put on low heat for 20-25 minutes.
- Then, the resulting mass is rubbed through a sieve.
- Add: garlic, oil and spices. Reheat and continue to boil for another quarter of an hour, with constant stirring.
- The still hot mass is distributed over pre-prepared jars and rolled up.
- Turn the jars upside down and cover with a blanket for a day, until completely cooled.
Harm of tomato paste and contraindications
Along with the benefits, there is some harm to tomato paste for the human body. The presence of organic acids in it irritates the mucous membrane of the intestines and stomach. This promotes acidity and can cause heartburn.
In moderation natural product harmless to healthy person. Unscrupulous manufacturers are trying to reduce the cost of their goods by introducing stabilizers, flavors, starch, dyes, emulsifiers into the composition. Be careful when buying tomato concentrate, read the composition.
Tomato paste is contraindicated for people with pathologies:
- duodenal ulcer and stomach ulcer;
- gastritis, with high acidity;
- individual intolerance to individual components;
- gout;
- arthritis;
- kidney and gallbladder stones.
Exclude the product from the diet for allergies to red vegetables and fruits.
How to choose and store tomato paste
When buying tomato paste, preference is given to glass containers, which facilitates the visual diagnosis of the product. The following indicators testify to the quality of products:
- homogeneous thick consistency;
- reddish-red hue;
- absence of lumps and air bubbles.
In the closed state, the shelf life of the product, from the moment of production, depending on the packaging, is: in glass containers - 2 years, metal containers - 1 year, including aluminum containers - 6 months.
After opening tomato product store in the refrigerator for no more than two weeks. To increase the shelf life, it is recommended to pour a small layer of olive or sunflower oil on top.
How to choose the right tomato paste - the video will tell you:
Conclusion
The benefits and harms of tomato paste depend solely on the quality base ingredients included in the composition, and production technology. The correct dosage plays an important role. Even the most useful product consumed in large quantities can be harmful to health. It is best to cook the product yourself - from vegetables grown in your own backyard.
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