Tomato

Tomato (scientific name: Solanum lycopersicum) is a large annual/perennial plant in the family Solanaceae, native to Peru in South America. It is a green vegetable that is grown and eaten around the world. It originated in the Andes Mountains, where it was cultivated in Mexico and later spread around the world. It was brought to Japan around the end of the 17th century. Japanese tomatoes are round, moist and pinkish for eating raw, while Western (Italian) tomatoes are long and slender with little moisture and are boiled, canned or bottled for use in tomato ketchup and tomato puree. Tomatoes come in regular-sized and bite-sized mini-tomatoes. Popular varieties include the mini-tomato 'Aiko' (Mini Tomato 'Aiko'). They are also popular in pots for ornamental purposes because of their pretty grass appearance. Tomatoes contain lycopene and beta-carotene, which remove active oxygen that causes lifestyle-related diseases such as cancer, cerebrovascular disease, and heart disease; vitamin C, which makes the skin beautiful; vitamin E, which suppresses aging and arterial sclerosis; minerals such as potassium, which is effective in discharging salt; intestinal minerals such as It contains "dietary fiber". Lycopene is a carotenoid and tomatoes are red because they contain lycopene. Tomato ketchup is a condiment made from tomatoes.

Common name: tomato, scientific name: Solanum lycopersicum, also known as Solanum lycopersicum,origin: originated in Peru in South America, was cultivated in Mexico and later spread to the world. Brought to Japan in the 17th century. Production area: China and other Mediterranean countries, consumption area: Italy and other countries, height: 15 cm (mini-tomato), 100-150 cm, stem color: dark green, leaf color: dark green, leaf shape: pinnate compound leaf, inflorescence: alternate, leaf margin: serrated, inflorescence: common inflorescence, flower color: yellow, corolla: star-shaped with a jointed base, fruit type: berry, fruit diameter: 3-10 cm Fruit colors: peach, red, white, yellow, orange, green and black; uses: eaten raw, tomato juice and whole tomatoes, tomato ketchup (tomato ketchup), tomato juice, tomato sauce, pizza sauce and other processed products, potted and ornamental; tomato recipes: spaghetti napolitans, meat sauce and Minestrone, pork chaps, curry, hashish curry, beef stew, hamburgers, and shrimp chili sauce.

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