Tomatoes
Tomatoes (təˈmɑːtoʊ)
Tomatoes, scientifically known as Solanum lycopersicum, are a fruit from the nightshade family native to western South America. The term "tomato" is derived from the Spanish word tomate, which in turn comes from the Nahuatl word tomatl.
Etymology
The word "tomato" comes from the Spanish tomate, which was borrowed from the Nahuatl (Aztec language) word tomatl. The original Nahuatl word means "the swelling fruit", referring to the fruit's round shape and its tendency to grow in clusters.
Description
Tomatoes are a major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
Cultivation
Tomatoes are grown worldwide for their edible fruits, with thousands of cultivars. They are annual plants, meaning they complete their life cycle from germination to seed production within one year and then die. The plants typically grow to 1–3 meters (3–10 ft) in height and have a weak stem that often sprawls over the ground or climbs if provided with support.
Culinary Uses
Tomatoes are used extensively in Mediterranean cuisine, especially Italian and Middle Eastern cuisines. They are a key ingredient in pizza and pasta sauces. They can be consumed raw in salads, cooked in sauces, or used in pickles and chutneys. They are also canned for winter use.
Related Terms
- Lycopene: A bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables.
- Solanum lycopersicum: The scientific name for the tomato plant.
- Mediterranean cuisine: A type of cuisine that includes the traditional cooking styles of countries bordering the Mediterranean Sea.
External links
- Medical encyclopedia article on Tomatoes
- Wikipedia's article - Tomatoes
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