Tomatoes have come a long way since the 16th century, when some Europeans called them “poison apples” because they were mistakenly believed to be toxic. Now, they’re the second-most consumed vegetable in the United States (behind only potatoes) and recognized for a range of health benefits.
Here’s what nutrition experts say about tomatoes, along with some simple summer recipes from New York Times Cooking.
They’re hydrating.
Tomatoes are 95 percent water. One cup of chopped raw tomatoes has nearly 6 ounces of water, making them even more hydrating than watermelon.
Fresh, raw tomatoes have the highest water content, said John Erdman, a professor emeritus of nutrition and food science at the University of Illinois Urbana-Champaign. When they’re cooked, they tend to lose a bit.
Their lycopene may help protect against cancer.
Tomatoes pack a hefty dose of the antioxidant lycopene, whether they’re raw, cooked or sun-dried. Tomatoes and tomato products (ketchup, spaghetti sauce, tomato juice) provide more than 80 percent of the lycopene in the U.S. diet, Dr. Erdman said.