Tomato paste is a concentrated mass obtained as a result heat treatment 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 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 back in the 19th century. While Italian chefs tried to make tomato sauce with the addition olive oil with 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 varieties are distinguished tomato paste: 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
A quality indicator of pasta is considered mass fraction dry matter. 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.
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 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 dietary product. Tomato diet 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. The antioxidant lycopene, which protects body cells from negative influence 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 provides full functioning cordially- vascular system, and also helps lower blood pressure.
American doctors recommend eating tomato paste as often as possible. In their opinion, if you consume even a small amount of tomato paste or sauces made from it every day, the risk of developing oncological diseases 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 daily dessert spoons tomato paste. 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.
This is useful in the spring food product Can be a great substitute for 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
Speaking about the dangers of tomato paste, it is worth considering that natural quality product practically incapable of negatively influencing 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.
You should use the paste with caution if you have high acidity of gastric juice, gastritis or peptic ulcer stomach, with cholelithiasis. Excessive use paste can lead to increased acidity and discomfort in the stomach.
Tomato paste is a concentrated puree of tomatoes obtained by boiling them. The share of dry substances in the product is 20-40%. Interestingly, the tomato is a biological relative and belongs to the nightshade family. Peru is considered the birthplace of tomatoes, where the plant was cultivated long before the arrival of Europeans.
Tomato paste is used to obtain products for tomato based: ketchup, juice, sauce and has a wide meaning in cooking. According to GOST, its composition can only include water and tomatoes, without adding preservatives, dyes or flavor enhancers. The product is packaged in glass, cans.
The darker the color of the tomato paste and the thinner the consistency, the lower its grade. Product highest quality has an orange-red hue, a thick structure, and the lower one is brown and liquid.
Beneficial features
The main advantages of tomato paste are improved taste and appearance dishes by adding sourness and coloring them red. As a result, food becomes more appetizing, publishes pleasant aroma, which promotes the production of digestive juices that improve its absorption.
Tomato paste contains the same vitamins as tomatoes. It contains the highest concentration of ascorbic acid (45 ml per 100 g, which covers 50% daily requirement body in vitamin). It's powerful and stimulating immune system, helps to cope with pathogenic foreign microorganisms that penetrate tissues and organs from the environment and food. Ascorbic acid prevents wide range diseases ranging from influenza, ARVI, colds and ending with oncology.
The effectiveness of vitamin C increases in the presence of beta-carotene and tocopherol, which are concentrated in tomato paste and increase its antioxidant properties.
Thiamine accelerates metabolism, improves carbohydrate metabolism, and promotes weight loss. Niacin promotes the production of hormones and normalizes the level of bad blood. In addition, tomato paste contains lycopene (160 mg per 100 g), which exhibits antioxidant activity. Carotenoid pigment reduces the level of oxidative stress, protects DNA, slows down the development of atherosclerosis, prevents tumorigenesis, improves the functioning of the heart muscle, and normalizes blood pressure. Lycopene reduces the risk of developing tumors of the stomach, lungs and prostate, ischemic and eye diseases, and peroxide processes in tissues (lens).
Chemical composition
The nutritional value of tomato paste is 102 kcal per 100 g. The energy ratio is 19%: 0%: 75%. This is a dietary product.
To thicken the texture, unscrupulous manufacturers introduce an additional ingredient into its composition - starch, which increases nutritional value pasta. Therefore, before purchasing a product, you should carefully read its labeling. If the composition contains other components besides water, tomatoes and salt, refuse to purchase such products. Most likely it was prepared with violations of production technology.
Safe daily dose natural product– 50 g.
| Name | Nutrient content per 100 grams of product, milligrams |
|---|---|
| Vitamins | |
| 45,0 | |
| 1,9 | |
| 1,8 | |
| 1,0 | |
| 0,85 | |
| 0,63 | |
| 0,17 | |
| 0,15 | |
| 0,025 | |
| 0,0045 | |
| 875 | |
| 232 | |
| 68 | |
| 51 | |
| 50 | |
| 20 | |
| 15 | |
| 2,3 | |
| 1,1 | |
| 0,46 | |
| 0,2 | |
| 0,03 | |
| 0,025 | |
| 0,009 | |
It is recommended to purchase tomato paste in transparent glass jar, which allows for an initial visual inspection of the product. It should be of uniform consistency, reddish-red in color, and thick. The shelf life of a sealed product in a glass container is 2 years from the date of manufacture (at a temperature of 0-25 degrees), metal – 1 year, aluminum – 6 months. An open jar is stored in the refrigerator for no more than 2 weeks, then its top becomes covered with mold.
If tomato paste smells like fresh tomatoes, it means it contains flavorings that hide errors in preparation. You should not eat such a product. In addition, to give the product a “bouquet” of taste and smell and the desired consistency, unscrupulous manufacturers add dyes, flavor enhancers, starch, exotic carrageenan, fruit puree, not related to tomatoes. The result is a marketable output product that attracts the attention of the consumer, but does not provide value for the human body.
Potential Harm
Tomato paste contains organic acids (,), which have an irritating effect on the mucous membrane of the digestive organs. If the product is abused, the acidity of the stomach increases and the person experiences heartburn.
In addition, if chemical ingredients are added to tomato paste (thickeners, flavor enhancers, preservatives, stabilizers, flavors, dyes), it cannot be beneficial to humans.
Contraindications for use: stomach ulcer, individual intolerance, cholelithiasis.
Remember, tomatoes, like citrus fruits, are the strongest allergens that can cause anaphylactic shock, adverse reactions(rash, itching, redness of the skin, watery eyes, runny nose, cough). If these reactions occur, immediately eliminate the vegetable from your diet and consult a doctor.
How to cook it yourself
To create tomato paste we use exclusively ripe tomatoes good quality. Brown, green, broken and rotten fruits are not suitable.
Tomato paste recipes
"Classic diet"
Ingredients: cream tomatoes – 5 kg.
Cooking principle:
- Wash the tomatoes and cut into 4-6 pieces. Place in a non-stick container.
- Place the pan over medium heat and cook for half an hour until the vegetables soften.
- Remove from stove. When the skin comes away from the pulp, grind the boiled tomatoes through a sieve to remove seeds and skins.
- Received tomato juice Put it back on the fire and simmer until thickened. To prevent the product from burning, stir it periodically. Simmer for 4.5 hours until a thick paste is obtained.
- Sterilize the jars and boil the lids. Divide the paste into containers, seal tightly, wrap, and leave for a day.
To improve the taste, add salt (40 g), ground red pepper (5 g), grated (1 head) to the tomatoes.
"Spicy for the winter"
Ingredients:
- tomatoes – 2 kg;
- salt – 20 g;
- garlic – 1 head;
- onion – 3 pcs;
- red ground pepper– 2.5 g;
- vegetable oil– 100 ml.
Cooking sequence:
- Scald the tomatoes with boiling water, peel them.
- Peel the onion and garlic, chop the first, pass the second through a press.
- Grind the tomatoes, boil with onions for 20 minutes, rub through a sieve.
- Add vegetable oil, garlic, spices, and salt to the resulting mass. Boil the pasta for another 15 minutes.
- Steam the jars and sterilize the lids.
- Place the tomato paste in glass containers, screw in, and cover for a day. To avoid the proliferation of pathogenic microorganisms, store preserved food in a warm place (at above-zero temperatures) for no more than 2 years.
Tomato paste - universal product in cooking, which is used to prepare sauce for vegetables and meat products, adjika, ketchup, gravy and dressing for pasta, borscht, pizza, cabbage rolls, kharcho, ratatouille, solyanka, homemade (stuffed peppers, eggplant caviar, lecho).
Interestingly, the tomato was previously considered an ornamental plant with poisonous fruits; it was grown in pots or gardens solely to decorate the local area. In 1822, the myth about the toxicity of tomatoes was dispelled and the product began to rapidly gain popularity.
Conclusion
Tomato paste is a canned mass obtained from pureed boiled tomatoes. The higher the concentration of dry matter in the product (30-45%), the better its quality. This indicator indicates the number of tomatoes used to prepare the paste. The prototype of tomato puree first appeared in the 19th century in Italy, when local cooks mixed the concentrate with garlic, pepper and olive oil.
Currently, tomato paste is produced in the following grades: first, highest and extra. The latter is distinguished by its rich orange-red color, thick consistency and provides greatest value for the human body.
A high-quality natural product contains only 3 components: tomatoes, water, salt.
Tomato paste is a storehouse of dietary fiber, organic acids, lycopene, vitamins A, E, C, macro- and microelements. According to scientists, the product has a strong antioxidant effect, protects body cells from premature aging and harmful influence environment, helps overcome stress, reduces the risk of developing cancer and heart diseases. For better effect It is recommended to combine the intake of fresh tomatoes and sauces based on them.
Remember, the antioxidant lycopene can only be absorbed in the presence of fat.
Paste improves digestion, stimulates the production of gastric juice, and improves metabolism. Contraindicated in people with ulcers, cholelithiasis, gastritis and increased stomach acidity.
Tomato paste is a product made from ripe tomatoes (tomatoes). During the cooking process, it is pureed and boiled, obtaining a concentrated mass in which the dry matter content is about 40%.
According to GOST, there should be nothing in tomato paste except tomatoes, water and salt. Despite the long boiling process, a lot of food remains in the paste. useful vitamins and microelements.
There are two types of tomato paste: salted and unsalted. Unsalted is usually packaged in glass and tin jars, while salted can generally be sold by weight in barrels.
A quality product can be identified by color: orange-red is a premium product, brownish is a first grade product. In general, the darker the color of the product, the lower the grade.
Properties of tomato paste
Scientists have repeatedly proven strong antioxidant properties, as well as the ability of the product to prevent the appearance of prostate cancer in men, and cervical cancer in women. like this healing feature Thanks to the pigment, tomatoes contain lycopene. It stops tumor cell division and prevents DNA mutation. The boiled mass of tomatoes has a higher concentration of lycopene, so it is healthier.
In turn, antioxidants fight free radicals that appear during the processing of oxygen by cells. Antioxidants also have a positive effect on heart function, preventing a heart attack by 50%.
The dietary properties of tomato paste make it possible for obese people to consume it. But when choosing a product, you need to be careful and look at the composition of the paste. It should not contain starch, which the manufacturer likes to add to reduce the boiling time. Starch significantly increases nutritional value product.
The benefits of tomato paste
When tomatoes are grown without harmful fertilizers and pesticides, the vegetable has many beneficial properties. And even after heat treatment, it does not lose important and nutrients. The tomato product has antioxidants, magnesium, iron, calcium, zinc, cobalt, potassium, nickel, vitamins C, A, group B. In addition to useful chemical elements and vitamins, it contains essential oils, acids of organic origin and many other biological substances, the use of which has a positive effect on human health.
Tomato paste is also useful for its drainage effect, which removes excess fluid and bad bacteria from the body, and, therefore, makes the kidneys work normally. Also reduces blood pressure, reduces inflammation of the joints, helps with rheumatism and gout.
After consuming tomato paste, the body produces tyramine, which turns into serotonin (the hormone of happiness) and helps a person cope with depression and stress, that is, tomatoes improve mood.
Regular use tomato paste will increase the elasticity of the skin and eliminate the first signs of aging - wrinkles.
Application of tomato paste
Tomato paste has proven itself in cooking, especially in Mediterranean cuisine, where it is used in various sauces. Tomato paste is served with pasta, meat, fish, added to soups, used to make pizza, stews.
In our kitchen, tomato paste is used to prepare borscht, as a dressing for cold dishes, stews, and kharcho.
Such diverse uses mean that paste is not a final cooked product like ketchup or sauce, so it can safely be classified as an additive or raw material for cooking.
Harm of tomato paste
Harm healthy person can only be applied by a paste prepared with various chemical additives: thickeners, preservatives, flavors, dyes, etc.
Even if the product is well prepared, it can be harmful to the health of people with the following diseases:
Ulcer of the stomach and duodenum.
Gastritis.
Increased acidity of gastric juice.
With such diseases, the paste can cause heartburn or be a trigger for inflammation and exacerbation of the disease.
Allergies can also be a contraindication for consuming tomato paste, since tomato is a highly allergenic product and even a slight addition to food can cause skin itching and rash.
It is not recommended to consume large quantities of tomato product for people suffering from gout and arthritis, kidney stones and gallbladder. If abused, health and general well-being may deteriorate.
There is probably no housewife who does not know what tomato paste is and what it consists of. It is used not only for preparing first courses, but also second ones. Paste gives dishes a special color and taste. This article is about the benefits and harms of tomato paste.
The name “tomato paste” speaks for itself: paste made from tomatoes, that is, tomatoes. To prepare tomato paste, ripe tomatoes are selected, peeled, and all seeds are removed. Cook the resulting pulp over moderate heat until all excess liquid has evaporated and the consistency of the paste resembles thick sour cream. It is worth noting that the thicker the paste, the higher its quality.
The history of making tomato paste dates back many centuries ago to the lands of Italy. Pasta was used as a semi-finished product from which to prepare various sauces and ketchups. Taste qualities accented with various spices and oils.
What is included in tomato paste?
The production of tomato paste takes place in compliance with special standards (GOSTs). These are standard and 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. The quality of tomato paste can be determined even visually. If it is dark red or Brown color, then this may indicate poor quality of the product. If it is not naturally red in color, you should pay attention to the label to see if there are any dyes there. It is also very important that the composition of dry ingredients of tomato origin is no less than 25%. In the case when the composition of dry ingredients is indicated on the container in an amount of 8 – 24%, 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 you know when you see delicious dish a person begins the process of abundant production of gastric juices. Juices are simply necessary for complete digestion and absorption of food.
Tomato paste contains the well-known vitamin C. It is no secret that it is a kind of antioxidant and promotes energy production and strengthens the immune system. This vitamin is simply indispensable in the fight against pathogenic bacteria and viruses that are constantly trying to penetrate the human body. It can prevent the development of viral and even cancer 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 youth and freshness of the skin.
The main task of B vitamins is to improve the metabolic process, which allows you to achieve high level effectiveness in the fight against overweight. In addition, tomato paste has very little calorie content. There are about 125 kilocalories per hundred grams of product. Of course, this indicator 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 the functioning of the cardiovascular system. Regular replenishment of the body required 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 is 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 is a carotenoid. It is thanks to it that tomato paste has its characteristic color.
It should be noted that fresh tomatoes do not have big amount lycopene There is much more of it in ready-made tomato paste.
Lycopene is actively used for the treatment and prevention of cancer. All medications based on it, they can stop the growth and spread of cancer cells.
Regular consumption of tomato paste allows you to improve your cardiovascular system. In addition, the heart muscle is strengthened and blood pressure is stabilized. This is confirmed by statistics that indicate that Italians who regularly eat pasta and tomato sauces, has a much lower mortality rate from heart disease compared to European residents.
To maintain youthful and fresh skin, it is necessary to replenish lycopene reserves. This is possible with daily use 50 grams of tomato paste for food. This dosage is useful not only for the skin but also for the prevention of cardiovascular and cancer diseases.
Harmful properties of tomato paste
Excessive consumption of tomato paste can cause irritation of the intestinal mucosa. This is explained by the fact that the paste contains organic acids. This product should not be abused by people who suffer from chronic stomach diseases with high acidity, as well as ulcers.
Tomato paste prepared through proper heat treatment does not pose any threat to human health. But in pursuit of profit, many unscrupulous manufacturers make this product with a large addition of dyes and preservatives. This makes it possible to reduce 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 into the body 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 refuse 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 spoil for a long time. You should not buy tomato paste containing the following components:
- starch and other thickeners;
- flavorings;
- dyes;
- flavor enhancers;
- preservatives.
If found on the packaging long list of these components must be discarded of 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 that is subject to fermentation processes. This is easy to notice because this product has clearly defined bubbles.
In order to have no doubts about the composition and method of preparing the pasta, it is better to prepare it yourself.
Tomato paste is obtained by thermally treating fresh tomatoes. Ripe tomatoes are peeled and seeded, wiped and boiled. During the cooking process, moisture evaporates and the concentration of dry substances gradually increases to an average of 45%. The more dry ingredients in tomato paste, the better quality it is. After heat treatment, tomatoes retain most useful substances, therefore, high-quality tomato paste is considered a fairly useful product.
Composition of tomato paste
Should not be added to decent quality tomato paste additional ingredients, such as dyes, flavors or starch. Natural tomato paste already includes salt, sugar, starch, disaccharides, monosaccharides, dietary fiber and organic acids. Tomato paste contains , E, C, PP, B2 and B1. It contains potassium, phosphorus, magnesium, sodium, iron and calcium.
Calorie content of tomato paste
Since tomato paste is often used to prepare various dishes, many people wonder how many calories are in tomato paste. 100 grams of ready-made tomato paste contains only 100 kcal. Therefore, dishes using it can even be included in the diet menu.
The benefits of tomato paste
A diet using tomato paste is recommended for those with a tendency to form blood clots, venous diseases, gout and rheumatism. Scientists have found that the highest concentration of lycopene is not found in fresh tomatoes, but in baked or boiled ones. This antioxidant protects cells from early aging and adverse environmental influences. After heat treatment, lycopene is absorbed better. Therefore, tomato paste is even more beneficial than fresh tomatoes. Rich potassium content promotes proper functioning of cardio-vascular system and reduction blood pressure. Regular consumption of this high quality product reduces the risk of cancer by half.
Tomato paste can even save you from depression and lift you up thanks to the hormone of joy - serotonin. This product improves the digestive system. When you eat tomato paste, gastric juice is released. Therefore, it should be added to heavy foods, for example, pasta.
Whether tomato paste will bring benefit or harm depends on the quality of its manufacture and the integrity of the manufacturer.
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