The health value of the best tomato paste

The health value of the best tomato paste goes beyond taste—it plays a key role in a nutritious diet. Industrial pastes with preservatives mold quickly; therefore, store the paste in a closed glass jar, add a layer of oil on top to block oxygen, and keep it in the freezer to prevent mold.

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?

The health value of the best tomato paste depends heavily on the quality of the tomatoes used. Not every red paste is natural. There are many types of tomatoes, but producers divide those used for making 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. If round tomatoes are available during paste season, the producer can make an exceptional product. But paste made from pear-shaped tomatoes usually has a bright color and an unpleasant taste. This shows the tomatoes are either low-quality or unripe. In industrial pastes, manufacturers control the amount of this harmful substance. Also know that some non-committed producers use synthetic dyes to make the paste taste good, and the product is more tasteless despite its red color—this 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.