tomat

Tomat (tomato in English) refers to the fruit of the cultivated plant Solanum lycopersicum, a member of the nightshade family (Solanaceae). Botanically a berry, the fruit is widely used as a vegetable in cooking. The plant is an annual or short-lived perennial grown in warm climates worldwide.

Origin and history: The species is native to western South America and was domesticated by pre-Columbian peoples in the Americas. It was introduced to Europe in the 16th century, initially as an ornamental plant and later as a staple crop. By the 18th century it spread globally and became central to many regional cuisines.

Cultivation and varieties: Tomatoes vary in size, shape, color, and flavor. Common cultivated forms include determinate (bush) types and indeterminate (vine) types. Varieties include cherry, grape, plum (Roma), and beefsteak. They are grown in open fields or greenhouses and prefer warm, sunny conditions with well-drained soil; cultivation faces challenges from pests, diseases, and weather.

Nutrition and processing: A 100-gram raw tomato provides around 18–20 kilocalories, with modest amounts of vitamins C and K and potassium. Tomatoes are notable for lycopene, an antioxidant whose availability increases with cooking and processing. They also contribute small amounts of fiber and folate.

Uses and safety: Tomatoes are consumed fresh in salads, sandwiches, and salsas, and widely processed into sauces, soups, canned products, and paste. Green or unripe tomatoes contain higher levels of tomatine, a glycoalkaloid; ripe fruits are considered safe for most people.