Tomato
GREEK TOMATOES: In dried form from 4G
The history of tomatoes begins around 700 AD. , when the Aztecs and Inca cultivated it in the Andean Cordillera, which ranges from Peru and Ecuador to Bolivia. They called it “tomatl” or “xtomatl” from a Mexican dialect (Nahuatl).
In 1520, Spanish Cortez Cortez saw the tomatoes on a flea market and transported seeds to Spain. From there, they came to Napoli, southern Italy, and they got the name “golden apple”, meaning “pomo d’ oro”. The first botanists were initially suspicious of the tomato, and this is due to its similarity to the Atropa Belladonna (Bellantone) plant of the same Solanaceae family.
Belladonna or otherwise, Atropos was known from Ancient Greece and was associated with healing, poisonous and psychotropic properties due to the atropine it contains. The cooking utensils of the season contained a large amount of lead, and because the tomato is acidic, as soon as it entered the saucepan, it eroded the utensil, leading to the release of lead in the food, and there was a risk of poisoning.
HEALTH
The antioxidant of the tomato that stands out is lycopene, a carotenoid, responsible for the characteristic red color of the tomato. Tomato is also rich in substances with antioxidant properties that protect the body from the harmful effects of free radicals. It protects against an ever-increasing list of various cancers such as prostate, rectal cancer, breast, endometrium, lung, and pancreas.
Vitamins: A (RAE), B1: Thiamine, B2: Riboflavin, B3: Niacin, B6, B9: Folic acid, Vitamin C, E. Tomato covers 28% of the daily human body’s vitamin C, B9 complex B, folic acid or folic acid or folicin, B6
A moderate tomato (about 120 grams) yields 22 calories and contains 5 grams. carbohydrate, 1 g protein and no fat, while supplying us with 1.5 g fiber, especially insoluble, that act beneficial to the digestive system.
Also contains calcium, iron, magnesium, phosphorus, potassium, zinc.
DRYING
4G is a pioneer and with production standards fully compliant with the International Standard ISO22000, ensures the excellent quality of the raw materials. Regular laboratory tests of finished products ensure the production of a range of perfectly healthy products. We faithfully serve the Mediterranean Diet standards while maintaining their absolute naturalness without the addition of chemicals or preservatives.
ADVANTAGES
Now you have all the Greek nature available 12 months a year in your kitchen By keeping 100% of nutrients and vitamins. Healthy, Cleverly, Practically. Ideal for the consumer and the professional. 0% Coloring, Preservatives & Additional Sugars.
NUTRITIONAL VALUE OF SUN-DRIED TOMATOES:
Sun-dried tomatoes have the same nutritional value as fresh, that is, they are rich in antioxidants, mainly lycopene, and vitamin K (strong bones, skin elasticity, arthritis, wrinkles) and vitamin C redox system, involved in proper cell function). It is one of the richest sources of iron, as a cup of dried tomatoes will give you 4.9 mg of iron (27% of the recommended daily dose), while one piece only contains 0.2 mg, that is 1% of the recommended daily dose.
Lycopene, in addition to its anti-cancer activity, has been found to lower cholesterol levels in the blood and has been associated with a reduced risk of stroke and other cardiovascular disease. New studies also show a positive effect on the immune system.
The absorption and concentration of lycopene appears to be higher when the tomato is cooked, so eating tomato sauce or tomato sauce is advisable.
INSTRUCTIONS FOR USE
Dried tomatoes in the form of a half, cube, slice chips and powder are a good alternative to use in our food. We can create our own sun-dried tomato jar in the oil and flavor of our choice, moisturizing the half tomato or even the chips. It finds application in simmer foods, sauces and even have your own tomato pasta in your kitchen’s closet. It has rich flavor, color and aroma.
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RECIPES
Read delicious recipes with dried products
CONTACT
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