Real magic 'miraculous use' of black tomatoes

Anthocyanin antioxidant compounds in black tomatoes are similar to those in mulberries, red flesh dragon fruits, purple cabbage or purple vegetables.

Learn about the use of black tomatoes

According to Dr. Phan The Dong, lecturer of the Faculty of Science and Technology, Hoa Sen University, Ho Chi Minh City, black tomatoes are creating a fever in the market today with 2 popular types. The first type when cutting the fruit, the water sticking on the knife is not red, and even taking the finger to the cutting surface is not red. This type of tomato is bred to retain the green color, after this green ripe fruit blends with the inherent red color of tomatoes, making the fruit black. So here only colors change and licopen components (a compound in vitamin A-rich carotenoids) and antioxidant levels are no different from regular red tomatoes.

The second black tomato, when cut in half, shows the water on the knife with a dark purple color. If you press your finger against the cut, purple will stick to your finger. This type is bred to have more anthocyanin purple (similar to the compound in mulberry fruit). Thus, besides the licopen, this tomato has an anthocyanin antioxidant compound.

The anthocyanin with black tomatoes added a bit of antioxidant strength. However, according to the analysis of researchers worldwide, the anthocyanin content in black tomatoes is much lower than that of blueberry or mulberry. Mulberry and blueberries contain 1-3 mg per g of fresh fruit while black tomatoes contain only 0.1-0.3 mg. Moreover, anthocyanin content depends heavily on cultivation regime and soil conditions.

Black tomatoes have antioxidant properties similar to some purple vegetables.(Photo: Favri).

Anthocyanion, as well as other antioxidants, has been shown to release free radicals in the body, limit cardiovascular disease, prevent cell aging and tumor formation. Some studies show that it is capable of preventing diabetes.

Anthocyanion is a water-soluble compound, so when you eat a lot in your body, the excess will be eliminated through your urine rather than "eating as much as you can". Until now, there has not been any scientific publication regarding the harm of anthocyanin. In contrast, carotene does not dissolve in water, so when eating a lot of excess, it will accumulate in the body, especially in fat tissue, leading to jaundice.

Dr. Dong emphasized that black tomatoes were bred and selected according to traditional methods, not grafted or genetically modified plants. This breeding only helps to increase a small amount of anthocyanin, making the color "mysterious" in order to attract attention, so that consumers believe that its effect is multiplied and should be willing to give up. money to buy. In fact, these anthocyanin "coloring" compounds have a lot of common fruits and vegetables such as mulberry, red flesh dragon fruit, purple cabbage or any kind of vegetables when cut with red color to stick to the knife.

In the same view, Mr. Nguyen Van Hoang, a researcher in agricultural engineering, said that there are many types of tomatoes on the market today, in general, the nutritional value is equivalent, only flavor Other due to seed origin and farming regime. "Black tomato sauce" appeared because some traders took advantage of the time when consumers were not provided with sufficient information about this strange fruit so inflated the product. In fact, in addition to the same factors, the content of nutrients and antioxidants in agricultural products depends very much on the cultivation regime such as fertilizer, irrigation, lighting regime and agricultural and soil conditions. .

Mr. Hoang said: "Food not only provides antioxidants but also essential nutrients such as powdered sugar, protein, fat, vitamins and minerals. Therefore food diversity in every meal days are essential and important, avoiding imbalance ".

In order not to be poisoned when eating black tomatoes, experts recommend that people should only eat ripe fruit because green or unripe tomatoes should contain two types of solanine and tomatine toxins. These toxins are present in green leaves, stems and fruits. When the fruit ripens, the toxin decreases with only a very small amount left, so there is no harm. Symptoms of green tomato poisoning are vomiting, abdominal pain, increased heart rate, difficulty breathing, even death.

Pesticides (pesticides) can also be used during tomato cultivation. In order to reduce pesticide residues and to completely ripen fruit, it is recommended that experts should not eat immediately after buying. Usually tomatoes are harvested when not fully ripe for easy transport and long storage. So when you buy it, leave the tomatoes one to two days later to fully ripen and reduce pesticides. Before eating, wash thoroughly.