Salted tomatoes - the benefits and harm to the body

Salting and souring is an obligatory dish on the daily and festive table for each hostess. It is difficult to meet a person who is not familiar with this culinary delight. A special place among the vegetables that are exposed to home-made methods of preservation is occupied by tomatoes, although in fact they are berries. Thanks to skillful wizards, tastes may differ, but in general it is the tastiest of existing snacks. This knowledge of consumers of this bright fruit is exhausted. Few people know that this product has a large list of useful properties and some contraindications.

The homeland of the berry, which is fallen in love all over the world, is South America. It came to Europe in the 16th century as an ornamental plant, a little later the tomato reached Russia, where fertile soils accepted it well and made it popular and loved by everyone.

Preservation Options

There are two types of tomato preservation - pickling and pickling. They differ in the composition of solutions for casting and technicians.

1. When marinating using a sterile jar, put the tomatoes and pour a solution of water, salt and seasonings, as a preservative, most often used acetic acid.
2. When fermentation, berries are laid in the treated container, poured with a solution of salt and water, and natural fermentation processes are expected.

Composition

In terms of calories (13 kcal), a tomato can be called a dietary product, and in chemical composition it is a storehouse of vitamins and minerals.

Salted tomatoes contain:

Vitamin complex: retinol, beta-carotene, PP (NE), ascorbic, nicotinic acids, vitamins of group B (B1, B2, B5).

• Trace elements: iron, copper, sodium, fluorine, iodine, zinc.
• Macronutrients: calcium, potassium, magnesium, phosphorus.
• Organic acids.
• Lycopene.
• Alpha Tomatoin.
• Serotonin.

The main value of salted tomatoes in nutrition is a stimulating function. It can improve the quality of digestion, activates the digestive tract. Before taking difficult to digest food, an eaten tomato is able to prevent the appearance of heaviness in the stomach and intestinal swelling.

What is the benefit of eating salted tomatoes?

Ripe tomatoes are exposed to the Salk, and berries in the “dairy ripeness” stage are also popular and in demand. Taste shade can be given garlic, pepper, herbs, branches of fruit trees. Thus prepared, they have proven to be an effective anti-inflammatory agent. This contributes to the natural antibiotic quercetin, which is part, and to which there are no contraindications.

Useful qualities of salted tomatoes:

1. Possess antioxidant properties. Thanks to lycopene, they have a beneficial effect on the work of the pancreas, prostate glands, and the cervix. Do not allow the activity of free radicals. When interacting with other antioxidants, the product makes the body resistant to cancer.
2. They regenerate tissues, strengthen and renew them. By means of alpha-tomatin and quercetin, protein and carbohydrate exchanges are established in the tissues.
3. Restore vision. Thanks to carotene, though in smaller quantities than in fresh tomatoes, vitamin A supports eye health.
4. Improve the tone, positively affect the nervous system. Present in the composition of natural hormones, improve memory, attention, clarity of thought and emotional state.
5. Strengthen the immune system.Vitamin PP is an important component of strong immunity, improves circulation in micro vessels, reduces high pressure values.
6. Adjust the water-salt balance, remove excess water, relieve swelling. High potassium content helps to strengthen blood vessels.
7. Prevent the formation of blood clots, thin the blood.
8. Prevent the deposition of cholesterol, fats, toxins, moreover, break them down.
9. Improve the work of the heart due to iron, magnesium and potassium in the composition.
10. Normalize the metabolism, which contributes to the rich vitamin composition.
11. Replenish the body with nutrients in the winter. With proper salting composition is preserved.
12. Adjust the chair. Fiber in the composition of the tomato has an effective effect in constipation.

In small quantities, salting is allowed for diabetics, people with impaired liver and gall bladder.

Is it possible to harm tomatoes?

Despite the obvious benefits, you can always find even a small number of people who for some reason do not like tasty pickles.

To rare cases include:

1. Individual is not perception.
2. Diseases of organs responsible for urogenital function, inflammatory diseases (pyelonephritis, cholecystitis, urolithiasis). Salt and oxalic acid can make changes in the water-salt balance, as well as slow down the excretion of fluids from the body, thereby aggravating the course of existing diseases.
3. Hypertension. A large amount of salt in the composition contributes to an increase in pressure.
4. Ulcers and gastritis. Contraindicated recipe with vinegar.
5. Children are sensitive to various products. Salty tomatoes are best given in small portions with careful control over the response of the body. At the use of a large amount of this preservation rashes, an itch, an allergy, diathesis are possible. There may be a slight increase in temperature.

Cooking Application

Salted tomatoes - a self-contained snack that goes well with side dishes and meat dishes. Also, this product is part of many recipes: salines, stews, vegetable salads.

A simple and quick recipe for salting tomatoes "From Grandma Emma"

This is a method for emergency cases, with the result that tomatoes are ready to eat in 4 days.

At the bottom of the container lay greens (parsley, celery dill, cherry leaves), hot pepper, 5 cloves of garlic. Each berry is cut and placed in a container on a green pillow. From above cover greens and add garlic. Prepare a brine: Water (5 l) is boiled with salt (5 tbsp. L. With a slide) and sugar (10 tbsp. Spoons). Tomatoes are poured into the prepared solution, covered with a lid. Set aside for a day in the usual conditions, then placed in a refrigerator for three days until fully cooked.

Video: the benefits and harm of tomatoes