The maiden fruit is also called cherry tomato, which is not a genetically modified food, and can be eaten as a vegetable or as a fruit. The “Chinese Food Ingredients Table (2004 Edition)” states that the folic acid content of cherry tomatoes is 61.8 micrograms / 100 grams, while that of ordinary tomatoes is 5.6 micrograms / 100 grams. Folic acid is very good. Moreover, the antioxidant vitamin C content in cherry tomatoes is 33 micrograms / 100 grams, which is 2.36 times that of ordinary tomatoes. At the same time, the content of potassium that can promote cell metabolism is 1.46 times that of ordinary tomatoes. Niacin, vitamin E, zinc, and carbohydrates are also nearly twice the size of large tomatoes. Other nutrients are not much different.
Even if it is the same cherry tomato, the color is different, red, pink, yellow, and even purple is now available. Red contains more lycopene, and the redder the color, the more lycopene. The pink color contains some lycopene and very little carotene. The yellow ones contain more carotene and no lycopene. The purple ones contain more anthocyanins.
Lycopene is not only related to color, but also to maturity and season. The more mature and reddish the tomatoes, the higher the lycopene content. Open season tomatoes in the season have higher vitamin content and taste better than tomatoes in the winter greenhouse.
The best way to eat virgin fruit is to eat it raw, because vitamin C and lycopene can be destroyed when heated. In addition, it can also be mixed with yogurt, lettuce and other cold salads. Vitamin C in virgin fruit can promote the absorption of protein in yogurt, and the calories are not high. Recently, the weather has gradually become hot, so it’s good to have such a salad.