Tomato Passata, also called tomato puree, is a unique product. Why? It is generally believed that processed foods are less he althy than fresh foods, but there is one exception! This is the tomato passata, which owes its unusual properties to the high content of lycopene. Thanks to it, fresh tomatoes cannot compete with passata in terms of he alth-promoting properties.
Tomato passatais a type oftomato preserve . It comes from Italian cuisine, where it is the basis of many sauces (including spaghetti), but it is also consumed more and more in our country. And that's a good thing, because it contains a lot of substances that are beneficial to he alth.
The basis of tomato passata are, of course, tomatoes, which play an important role in our diet - and that's good. Because they are rich in vitamins and minerals, they also contain lycopene - a natural antioxidant that has a beneficial effect on our he alth. All tomato preserves, including tomato passata, are even he althier in this respect.
Tomatoes - he alth properties
Tomatoes have many he alth benefits. Some of them are:
- prevent atherosclerosis,
- have anti-cancer properties,
- they are diuretics,
- lower blood pressure,
- improve the body's immunity,
- improve the functioning of the nervous system,
- moisturize the skin and have anti-wrinkle properties,
- protect against the sun.
Why is tomato passata he althy?
Tomato Passata doesn't match raw tomatoes when it comes to vitamin content, but it performs much better when it comes to the amount of lycopene. Interestingly, lycopeneis not lost in heat treatment , just like vitamin C - on the contrary. As you cook, chop or fry, it istwo or even threetimes more than in fresh tomatoes.
This is because some chemical bonds are broken during the thermal treatment, as a result of which lycopene is transformed into a compound that is muchmore easily digestiblefor our body.
That is why all tomato products such as concentrates, ketchups, juices, sauces or purees should appear on our menu for good.
Tomato passata - ingredients
Choosing a passatatomato, it is worth followingthe simplest composition- in addition to tomatoes, it can contain a pinch of s alt, garlic, basil and other Provencal herbs. However, avoid purees containing sugar or preservatives.
Tomato Passat - Properties
Lycopene is an organic chemical compound that has remarkableoxidizingproperties. Its task is to give fruits and vegetables a red color and to neutralizefree radicals , the excess of which in the body leads to the so-called oxidative stress, and further to the development of many diseases, including cancer.
It is from the strong antioxidant properties that the he alth-promoting properties of lycopene result. Additionally, lycopene has the ability to regenerate other antioxidants, e.g. lutein.
Here are somehe alth propertiesof lycopene:
- reduces the risk of a heart attack,
- reduces the risk of cancer development, including prostate and cervical cancer,
- neutralizes harmful processes caused by ultraviolet radiation,
- reduces the risk of osteoporosis,
- slows down the aging process of the skin.
The main sourceof lycopene are tomatoes - those ripened in the sun, not greenhouses or under foil. While fresh tomatoes contain an average of0.7-20 mglycopene per 100 g, tomato products, including passata, can contain as much as5.4-150 mgin 100 g.
The absorption of lycopene increasesfat . Therefore, it is recommended to add olive oil or otherhe althy fatto tomatoes, as well as dishes based on them. Interestingly, lycopene is also better absorbed when consumedwhen heated , so it is better to reach for tomato-based sauces and soups first.
Lycopene is also a natural dye that hides under the symbolE160d . It can be found in the composition of, among others candied fruit and vegetables, ice cream, sauces, spices, pickles and fruit wines.
CuriosityHeavy smokers have blood lycopene levels around 20 percent. lower than for non-smokers. This is the result of the reactive forms of nitrogen found in cigarette smoke. These harmful compounds enter the blood from the lungs, and then degrade not only lycopene molecules but also other carotenoids.
