English Tomatoes.
There is much evidence that fresh fruit, vegetables and fibre are in woefully short supply in most Western diets.
(Professor J Gordon McVie The Cancer Research Campaign)
English Vine Tomatoes
Facts about (and benefits of eating) english tomatoes:
Lycopene, the red pigment in tomatoes, is a carotenoid. It is a particularly effective anti-oxidant and has been found to be a potent inhibitor of human cell cancer. Tomatoes also contain high levels of flavonoids which are found to have antioxidant and free radical scavenging. Other beneficial food groups in tomatoes include potassium, which is important for healthy blood, together with calcium and other mineral salts. They are an extremely good source of dietary fibre especially when the skin and seeds are eaten.
British tomatoes are harvested at a mature ripe stage when lycopene levels are at their peak as the travelling time is much reduced. Foreign tomatoes are harvested before this point to allow for extended travelling times.
A classic variety (Elegance) of British tomato contains 51.4mg/kg lycopene while an imported Spanish (Calibra) contains17.7mg/kg lycopene (no contest)!!
Tomatoes contain virtually no fat and no cholestrol. They are very low in calories.
Tomatoes originate from the Andes in South America where they grow wild, and first arrived in Europe in the 16th Century.
Tomatoes are members of the nightshade family (Solanaceae) that includes henbane, mandrake and deadly nightshade, which are all poisonous. Potatoes, peppers and aubergines are also part of this family.
Recipe:
Slice tomatoes thinly and place in a shallow dish, pour over white wine vinegar, sea salt and oil and leave to marinade before eating. Spoon tomatoes and dressing over other salad ingredients to serve and use bread to soak up the remainder.
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