Tomatoes are the fruit of the Solanum lycopersicum plant, though United States customs regulations classify them as vegetables. There are numerous cultivars of tomatoes that range in colours, shapes, and sizes. The most common commercial tomatoes are spherical and red.
Tomatoes are a source of vitamins C, K, A, and various B vitamins as well as minerals including potassium and manganese. Tomatoes are rich in the antioxidant lycopene, beta-carotene, and flavonoids. Intake of tomato lycopene is associated with reduced cancer and cardiovascular disease risk. See: Lycopene
Micronutrient content varies depending on growing conditions. Use of oil in tomato product processing can improve availability of lycopene. Tomatoes will begin to lose flavor when refrigerated beyond three days.
Tomato sauce, tomato paste, prepared dishes, sun-dried tomatoes, sauces, spreads