Tomato

What gives it its taste and how to recognise it

• potassium-rich soil
• appropriate choice of variety to suit the soil and climate
• tolerance and resistance to the main plant diseases
• sugar content between 3.5 e 5.5° Brix inclusive
• pH of between 4 and 4.5 inclusive
• sugar/acidity balance
• harvested at the right degree of colouring and ripeness
• post-harvest temperature of at least 12°C.

Nutritional and nutraceutical value

• energy content: 17 Kcal/100g;
• rich in: selenium, phosphorus, calcium, potassium, B group vitamins, vitamin D, vitamin E, lycopene and carotenoids (antioxidant substances);
• benefits: helps reduce the risk of cancer, lower blood pressure and prevent cellular ageing and degenerative diseases, such as stroke.