Health Benefits of Tomato Paste

The Health Benefits of Tomato Paste are numerous, including its rich antioxidant properties and nutritional value. However, industrial pastes with preservatives can quickly mold. Therefore, to preserve the quality and health benefits, keep the paste in a closed glass jar, apply a layer of liquid oil to its surface to prevent oxygenation, and finally store the product in the freezer.

Why are some tomato pastes bright red, but others pale red?

Is it true that they say that the redder the paste, the higher its nutritional value?

Do they add color or preservatives to tomato paste?

Is canned peeled tomatoes better or its paste and powder?

Not every red paste is natural. There are many types of tomatoes, but producers divide those used to make paste into two groups: round and pear-shaped. Round tomatoes, as we see in the market, are usually juicy, fleshy, red, seedless, and tasty. But pear-shaped tomatoes have a hard texture, little flesh, no color, and little ripeness. Now, if round tomatoes are available during the season of preparing the paste, the producer will prepare an unparalleled paste from it.

However, if producers prepare the paste from pear-shaped tomatoes, it takes on a bright color and a not very pleasant taste, indicating that the tomato is of low quality or unripe. The Health Benefits of Tomato Paste significantly decrease when producers use such low-quality or synthetic products. Of course, industrial paste producers control the amount of these harmful substances in their products. Also, some non-committed producers use synthetic dyes to make the paste appear redder, but this results in a tasteless product, which is one of the criteria for detecting its fakeness.

Vitamins tomato paste

Low vitamin paste, but anti-cancer Lycopene is an antioxidant and anti-cancer compound that reduces heart disease and premature aging, which is responsible for the red color in tomatoes. Usually, when this pigment is heated during the processing of the paste, it has the greatest effect and its ability to be absorbed in the body increases, because of this heat, vitamins, especially vitamin C and folic acid in the paste are destroyed to a large extent. .

As a result, the paste has more lycopene and anticancer properties, but its vitamins are less than fresh tomatoes, and the closer the color of the paste is to the red color of tomatoes, the more antioxidant properties it has.