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樱桃西红柿Cherry Tomato是转基因品种吗？
移动用户编辑短信CD到，即可免费订阅30天中国日报双语手机报。
　　很多朋友从互联网上得到了海量的信息，而讨论生物基因改造技术的话题在互联网上是热点之一，随处可得，争论得热火朝天。在新西兰的超市中，冬季经常会有Cherry Tomato，也就是樱桃西红柿在销售，一盒一盒的包装得非常精美，小西红柿如樱桃一样在透明的塑料盒里娇艳欲滴、吹弹欲破，让人无法抵抗它带来的诱惑。
image souce: google images
　　那么问题来了，平常“西红柿炒鸡蛋”里的番茄，都至少有小孩子拳头那么大，而且红得不是那么的均匀，形状也没有那么规整。而小西红柿，外形十分对称、个头较小、颜色非常均匀，且口感酸甜适中，如同水果一般。而且，新西兰销售的小西红柿各个都是“外貌协会”的，上面没有一丝的瑕疵，这让很多朋友不禁心中嘀咕，这个东西是不是转基因的西红柿？
　　答案是否定的，樱桃西红柿Cherry Tomato是天然的、通过育种技术挑选并培育出来的西红柿的品种之一，绝非转基因产物。
　　实际上，真正的野生西红柿就如同樱桃西红柿那么大，酸涩难以下咽；在很长很长的人类历史中，番茄都是作为观赏植物而非食物来食用的（要知道青色的番茄、未熟透的番茄如果大量生吃是有毒的）；而正相反，我们在市面上常见的大西红柿，反而是在野生西红柿的基础之上经过育种、栽培、选育等等过程后得到的优质品种。
　　新西兰市面上销售的樱桃番茄，都是经过育种技术得到的优选品种，个头与其祖先相仿，但是口味要好很多。中国大陆的菜市场也很容易买到这种樱桃西红柿，其种子是90年代从台湾引进一个选育品种，品名叫做“圣女”，所以很多大陆的菜市场把樱桃西红柿标明为“圣女果”进行销售，其实就是一个东西。
　　看到这里您可以放心大胆的购买超市和菜市场的Cherry Tomato了吧？樱桃番茄的营养物质含量稍高于普通番茄，经常食用樱桃番茄，能够帮助人体排除毒素，增强抵抗力，延缓衰老；另外，番茄中含有的番茄素还能够保护人体免受香烟和汽车废气中的致癌物的侵袭；西红柿还有提高防晒能力的作用，爱白爱美的女士们千万不要错过这个机会；而男士们，西红柿一样是你们的福音，因为番茄素对男性的前列腺益处颇多。樱桃西红柿的食用方法非常简单，洗一洗当水果生吃即可，也可以中间劈开，拌入生菜沙拉之中食用。
视听节目许可证0108263京公网安备号京网文[7号ICP：31Cherry Tomato Full Episodes | Asian Dramas OnlineCustom Search
Tomato nutrition facts
Tomato is a juicy, nutritious fruit commonly eaten as a vegetable, is another wonderful gift of the Mayans to the world. This humble vegetable of Central America has seized the attention of millions of health seekers for its incredible nutritional properties. Interestingly, it has more health-benefiting compounds than that of some popular fruits like
Botanically, tomato belongs to Solanaceae or nightshade family of common vegetables, which also includes ,
, , etc. Its scientific
name is Lycopersicon esculentum.
Tomatoes- Red skin variety.
Fresh produce in a market.
This exotic vegetable of all seasons is native to the Central America and
was cultivated by the Aztecs centuries before the Spanish explorers
introduced it to rest of the world.
Many hundreds of cultivar varieties with different
type and size, either organic, hybrid or genetically modified are being
in use. Most cultivar however, some
cultivars with yellow, orange, pink, purple, green, or white colors are
also a common scene.
Tomatoes- Raw, green.
Heirloom tomatoes tend to produce more natural and
flavorful fruits. Heirloom cultivars are becoming increasingly popular,
particularly among organic vegetable consumers.
They are now grown worldwide at a larger scale as one of frontline
vegetable, in line with ,
Cherry tomatoes (Solanum lycopersicum var. cerasiforme) are
small, round, cherry-sized fruits of the same Solanaceae family. They
are quite popular in the Mediterranean regions featuring commonly in Italian
and Greek cuisine.
Health benefits of Tomato
Tomatoes are one of the low- hold just
18 calories per 100 g. They are also very low in fat contents and have zero cholesterol levels. Nonetheless, they are
excellent sources of antioxidants, dietary fiber, minerals, and
vitamins. On account of their all-round qualities, dieticians and
nutritionists alike often recommend them in cholesterol
controlling and weight reduction diet programs.
The antioxidants present in tomatoes are
scientifically found to be protective against cancers, including colon,
prostate, breast, endometrial, lung, and pancreatic tumors. Total -ORAC
(Oxygen Radical Absorbance Capacity) in this vegetable is 367 umol TE/100 g.
Lycopene, a flavonoid antioxidant, is a unique phytochemical compound found in the
tomatoes. Red variety fruits tend to possess more of this
antioxidant. Together with carotenoids, lycopene may help protect cells
and other structures in the human body from harmful oxygen-free radicals. Studies show that lycopene
protects the skin from ultra-violet (UV) rays and thus offers some defense against skin cancer.
Zea-xanthin is another flavonoid compound present abundantly in this vegetable.
Zeaxanthin helps protect eyes from "age-related macular related
macular disease" (ARMD) in the older adults by filtering harmful
ultra-violet rays.
It contains very good levels of vitamin-A, and flavonoid antioxidants such as a and ss-carotenes,
xanthins and lutein. Altogether, these pigment compounds are found to have antioxidant properties and take part in night-vision, maintenance of healthy
mucosa and skin, and bones. Consumption of natural vegetables and fruits rich in flavonoids is known to help protect from
lung and oral cavity cancers.
Additionally, they are also a good source of
antioxidant vitamin-C (provide 21% of recommended daily levels per 100 g); consumption of
foods rich in vitamin-C helps the body develop resistance against
infectious agents and scavenge harmful free radicals.
Fresh tomato is very rich in potassium.
100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is
an important component of cell and body fluids that helps
controlling heart rate and blood pressure caused by sodium.
Further, they carry average levels of vital
B-complex vitamins such as folates, thiamin, niacin, riboflavin as well
some essential minerals like iron, calcium, manganese and other trace elements.
Selection and storage
Fresh ripe tomatoes feature beautiful bright-red color and have a rich fruity
flavor. In the markets, buy fresh, firm, uniform sized fruits. Avoid
those with wrinkled surface, discolored spots, cuts and too soft and
Firm, yellow fruits can be placed in cool, dark place at room
temperature for 2-3 days. However, ripe tomatoes are one of the easily
perishable vegetables and should be stored in the refrigerator. Use
them while they are fresh to gain full benefits of vitamins and antioxidants.
Preparation and serving methods
Pests are common in tomato. Hybrid varieties usually subjected to
insecticide sprays. Therefore, wash them thoroughly in the cold running
water in order to remove dirt, soil and any insecticide/fungicide
To prepare, discard stem and top calyx end. Cut
into desired halves, cubes, slices, etc. Peel the skin and puree its
juicy pulp. Some prefer to discard seeds before adding in cooking.
Tomato-onion cheese tart topped with basil.
Photo courtesy:
Cheeseburger with lettuce, tomato, and onion.
Photo courtesy:
Here are some serving tips:
Tomatoes employed generously in the cooking
especially in Mediterranean, Greek, Italian, Southeast Asian, and East
European cuisines.
Raw ones have extra acidic taste, but when
mixed with other ingredients while cooking, they impart a wonderful flavor and
rich taste.
All kinds of tomatoes, including cherry, are one of the commonly featured ingredients in salad
preparations worldwide.
Fresh tomato juice and soup are popular healthy dishes served as an appetizer. Organic varieties hold three times more lycopene than non-organic fruits.
Delicious Spanish cold tomato
soup, gazpacho, is a popular Andalusian preparation.
Unripe, green tomatoes can be used in similar ways like other raw vegetables to prepare in curries, stews and to make
"chutney" in some of the Indian states.
Safety profile
In general, allergic reactions to tomatoes are relatively rare. However, it may sometimes occur
in sensitive individuals with symptoms like itching skin
and eyes, runny nose, and gastrointestinal disturbances like
stomach pain, vomiting, and diarrhea. ().
nutrition facts.
&&-Back to
. Please visit
here for an impressive list of vegetables with complete illustrations of their nutrition facts and
health benefits.
&&-Back to .
Visit here for very informative pages on:-
on nutrition.
Further resources:
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the table below for in depth analysis
of nutrients:
Tomato (Lycopersicon esculentum), red, ripe, raw,
Nutrition value per 100 g.
(Source: USDA National
Nutrient database)
Percentage
Carbohydrates
Cholesterol
Pyridoxine
Electrolytes
Phosphorus
Phyto-nutrients
Carotene-ss
Carotene-a
Lutein-zeaxanthin[][][][][][][][][][][][]
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