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Tomatoes are rich in vitamins and low in calories. One medium ripe tomato 80g contains about 14mg of vitamin C, and about 19mcg of foliate, is a good source of vitamins C and E as well as beta-carotene and potassium. Additionally tomatos contain a substance called Lycopene which is an antioxidant and is especially concentrated in the tomato skin.

Lycopene is a powerful antioxidant, and a recent Harvard University study found that men, who frequently ate tomato-based foods, suffered less prostate cancer. Lycopene also helps protect against other cancers and heart disease. Lycopene is most concentrated in processed tomatoes especially tomato sauce, tomato paste, tomato relish and tomato juice.

Red tomatoes contain more Lycopene, (perhaps up to 50% more), than paler tomatoes. Therefore allowing a tomato to ripen as much as possible before eating is a sensible move. Incidentally one of the best tasting tomatoes is a variety called ‘Ailsa Craig’; however it does not actually look as well as some of the red tomatoes you would see in a supermarket, as Ailsa Craig tomatoes appear blotchy with freckles of green around the top near the vine stem.

Tomatoes are an important addition to a cancer prevention diet where the idea is to eat plenty of fruit and vegetables, especially tomatoes that are rich in antioxidants. Antioxidants help prevent cancer causing cell damage that occurs when the body naturally uses oxygen.

However there are some drawbacks to tomatoes. Tomatoes belong to the nightshade family, and all members of the nightshade family contain toxic substances called Solanines. The small amounts of solanines in tomatoes can trigger headaches. Additionally there is an unknown substance in tomatoes which can cause heart burn and indigestion, so people who suffer from digestive upsets may be advised to avoid tomatoes.