Thought to have originated from South America, tomatoes were brought by Spanish explorers to Europe in the 1500’s.

Most notable for their high levels of the powerful antioxidant lycopene, the best way to unlock the the benefits of this heart-helping and cancer-fighting phytonutrient is to cook tomatoes and enjoy with healthy fat to aid absorption.

Glycemic Index=15
Glycemic Load=1
Antioxidant Score (ORAC)=546 and 406

*Tomatoes, plum (546) and tomatoes, cooked (406)

Selecting and Storing Tomatoes

Choose firm, well-shaped tomatoes that are fragrant and richly colored (for their variety). They should be free from blemishes, heavy for their size and give slightly to pressure. Ripe tomatoes should be stored at room temperature and used within a few days, as cold temperatures make the flesh pithy.

Preferences: No Molds, No Citrus, No Tubers, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Seeds, No Legumes, No Yeast, No Peanuts, No Grains, No Corn,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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