The nutritional value of red tomato paste often depends on its color intensity. Many wonder why some tomato pastes appear bright red while others look pale. Is it true that the redder the paste, the higher its nutritional value? Additionally, questions arise about the use of added colors or preservatives in tomato paste. This article explores these concerns and explains how the type and ripeness of tomatoes affect both the color and quality of the paste.
The health value of tomato paste
Industrial pastes with preservatives quickly mold; Therefore, keep the paste in a closed glass jar and apply a layer of liquid oil to its surface to stop oxygenation and prevent the formation of mold, and finally put the product in the freezer.
Vitamins tomato paste
Low in vitamins but rich in the antioxidant and anti-cancer compound Lycopene, which is responsible for the red color in tomatoes. When this pigment heats during the processing of the paste, it becomes more effective, increasing its absorption in the body. This highlights the unique nutritional value of red tomato paste, even though heat destroys many vitamins, especially vitamin C and folic acid, to a large extent.
As a result, the paste contains more lycopene and anticancer properties but fewer vitamins than fresh tomatoes. The closer the paste’s color is to fresh tomato red, the higher its antioxidant content.
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