Tomate

Tomate refers to the flowering plant Solanum lycopersicum and its edible fruit. It is a member of the nightshade family, Solanaceae. The plant is an annual or short-lived perennial in warm climates, usually grown as a sprawling or trellised shrub with green leaves, yellow flowers, and fruit that ranges from small cherry to large beefsteak. The fruit can be red, yellow, orange, green, or purple. Botanically a fruit, it is culinary treated as a vegetable.

Origin and domestication: Tomatoes originated in western South America and were domesticated in the Americas before arriving in Europe in the 16th century. Selection produced a wide range of cultivars for fresh consumption and processing.

Cultivation: Tomatoes require warm, frost-free conditions, full sun, and well-drained soil. They need steady moisture and support for indeterminate types. Common threats include pests such as aphids and whiteflies and diseases like late blight. They are grown worldwide for fresh use and for processing into sauces, canned goods, and condiments.

Uses and nutrition: Eaten raw or cooked, tomatoes provide vitamins C and K, potassium, and the carotenoid lycopene. They are relatively low in calories and versatile in many cuisines.