Tomato: botanics, production, nutritional composition, and health benefits

Abstract

The present study aimed to highlight and contextualize the botanical, productive, nutritional, and functional characteristics of tomato, in view of the valorization and the encouragement for the cultivation and ingestion of the fruit by the population. Tomato is an herbaceous vegetable from the western region of South America. Tomato plant shows stem, roots, flowers, and fruit with specific characteristics. For the tomato proper development and high productivity, some climatic conditions and soil types are main factors. In Brazil, tomato has become a food of great economic importance. In the last 21 years, over three million tonnes of tomatoes per year have been produced in Brazil. Tomato shows essential nutrients and non-nutritive substances that makes it a functional food able to promote and maintain health and prevent disease. Thus, it is recommended that tomato and fruit-based products form part of a varied and healthy diet. It is hoped that this study will encourage the cultivation and consumption of tomatoes.