Tomatoes are a rich source of health benefits. They are high in vitamins C and A and contain fiber and cancer-fighting compounds, such as the carotenoids and lycopene.
Carotenoid pigments may reduce the risk of breast cancers and lycopene is linked to fewer cancers of the prostate, lung, and stomach. Tomatoes also contain, potassium, vitamin K1, and folate. Folate is another anti-carcinogen particularly necessary for women in their child-bearing years because it decreases the risk of having infants born with spina bifida and other birth defects.
For maximal folate and vitamin C availability, the tomatoes should be eaten raw with a healthy source of added fat.
Here’s a simple way to amp their taste and nutritional value:
- Cut 1 or 2 large raw tomatoes into wedges.
- Toss with sliced, peeled cucumber; feta cheese; halved black or Kalamata olives; thin slices of onion.
- Dress with 1-2 T of olive oil, and a sprinkle of vinegar.
- Season with salt, pepper, and herbs to taste.
Note: For best texture, remove the cucumber seeds.
Copyright © 2019 Jani Hall Leuschel