I was reading some articles today from the American Dietetic Association and came across an article about tomatoes. Tomatoes are one of my favorite vegetables, aside from the potato which really doesn't count since it's starch. But it turns out that they are more than just a delicious and low-cal snack. They are the largest source of dietary lycopene, which is a powerhouse antioxidant, and isn't as easily destroyed when cooked like others. Now I'm sure that everyone has heard of antioxidants, and if it weren't for taking nutrition and health I wouldn't know what exactly they were. They are molecules that are capable of inhibiting oxidation. Without getting too chemically descriptive, which is something I'm really not fond of, oxidation reactions can produce free radicals, and free radicals cause damage to cells. AKA, it aids in aging, which is something that I don't think anyone really embraces. Additionally it helps in lowering certain cancer risks and cardiovascular disease. So enough terminology. Tomatoes are one of the most consumed vegetables, in pasta, ketchup, salad, and other things. Some of my personal favorite tomato snacks:
- tomato and mozerella salad with vinaigrette
- tomatoes and cucumbers with light ranch
- tomato and bacon (without the fat!) pasta with parmesan cheese
- fried green tomatoes, of course! Although, not one of the healthier options
Now playing: Measuring Cups by Andrew Bird. Hear it.