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Interesting Facts About the Tomato Plant
Interesting Facts About the Tomato Plant. Tomatoes are one of the most popular fruits in the world. Over 60 million tons are grown every year to satisfy the massive demand for this small fruit. Tomatoes are classified as fruits because they are the ripened ovary of a seed plant; however, they are often mistakenly thought of as a vegetable by many.
Tomatoes are one of the most popular fruits in the world. Over 60 million tons are grown every year to satisfy the massive demand for this small fruit. Tomatoes are classified as fruits because they are the ripened ovary of a seed plant; however, they are often mistakenly thought of as a vegetable by many.
Consumption
Americans consume 80 tons of tomatoes on average each year and obtain more of their vitamins from this source than any other fruit or vegetable. There is a considerable difference in vitamin content and taste between gassed and vine-ripened tomatoes---with the latter normally containing far more vitamins and a better taste.
Size
The first tomatoes grown were similar in size to modern day cherry tomatoes. The larger, slice-able varieties were grown and produced by farmers much later. The largest tomato ever recorded weighed 7 pounds and was grown in Oklahoma.
Love Apple
In the French language, tomato is called "pomme d'amour", or "love apple," because the heart-shaped fruit was originally thought of as an aphrodisiac.
Poison Myth
Tomatoes were once thought to be poisonous, and it was only in the 16th century when the popularity of tomatoes rose---mostly in Italy and surrounding European countries.
According to the California Tomato Growers Association (CTGA), tomatoes were considered poisonous by the colonists until 1820, when Robert Gibbon Johnson proved they were edible by standing on the courthouse steps in New Jersey and eating one in front of the villagers.
Lycopene
Tomatoes are not only a good source of vitamins A, C and K, but they also contain lycopene, a carotenoid with very good antioxidant and cancer-fighting capabilities. The synergy between phytonutrients and lycopene in tomatoes---and not the isolated nutrient---is responsible for these advantages.
Cooking
Another interesting fact about tomatoes is that cooked tomatoes contain a more concentrated source of lycopene compared to raw ones. An ounce of cooked tomato contains double the amount of vitamin C, as well as almost 20 percent higher beta-carotene, as compared to the equivalent sample of fresh tomato.
Ketchup
Ketchup---a condiment made from tomatoes---is also a good source of lycopene, especially if it's organic, as organic ketchup has about three times more lycopene than non-organic brands.
