Salted tomatoes - benefits and harm to the body

Pickles and fermentation is an obligatory dish on every housewife's festive table. It is difficult to meet a person who is not familiar with this culinary delight. Tomatoes occupy a special place among vegetables exposed to home preservation methods, although in essence they are berries. Thanks to skillful wizards, tastes may vary, but overall it is the tastiest of existing snacks. On this, the 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 beloved 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 the fertile soils received it well and made it popular and loved by everyone.

Preservation Options

There are two types of conservation of tomatoes - this is pickling and pickling. They differ in the composition of the mortar and the techniques.

1. When pickling, they use a sterile jar, put tomatoes and pour in a solution of water, salt and seasoning, acetic acid is most often used as a preservative.
2. When pickling, berries are placed in the treated container, poured with a solution of salt and water, and the onset of natural fermentation processes is expected.

Structure

By its calorie content (13 kcal), a tomato can be called a dietary product, and by its chemical composition it is a storehouse of vitamins and minerals.

Salted tomatoes contain:

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

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

The main value of salted tomato in nutrition is its stimulating function. It is able to improve the quality of digestion, activates the digestive tract. Before eating difficult to digest food, an eaten tomato can prevent the appearance of heaviness in the abdomen and bloating.

What are the benefits of eating salted tomatoes

Ripe tomatoes are exposed to salt, and berries in the "milky maturity" stage are also popular and in demand. Taste can be given to garlic, pepper, herbs, branches of fruit trees. Prepared in this way, they have established themselves as an effective anti-inflammatory agent. The natural antibiotic quercetin, which is part of the composition, and to which there are no contraindications, contributes to this.

Useful qualities of salted tomatoes:

1. They have antioxidant properties. Thanks to lycopene, they have a beneficial effect on the functioning of the pancreas, prostate glands, and also the cervix. Do not allow the activity of free radicals. When interacting with other antioxidants, the product makes the body resistant to cancer.
2. 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, albeit in a smaller amount than in fresh tomatoes, vitamin A supports eye health.
4. They improve 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 - an important component of strong immunity, improves circulation in micro vessels, reduces high blood pressure.
6. Establish a water-salt balance, remove excess water, relieve swelling. High potassium content strengthens blood vessels.
7. They prevent the formation of blood clots, thin the blood.
8. Prevent the deposition of cholesterol, fats, toxins, moreover, break them down.
9. They improve heart function thanks to iron, magnesium and potassium in the composition.
10. Normalize metabolism, which is facilitated by a rich vitamin composition.
11. Replenish the body with nutrients in the winter. With proper salting, the composition is preserved.
12. Establish a chair. Fiber in a tomato has an effective effect on constipation.

Small amounts of salting are allowed for diabetics, people with impaired liver and gall bladder.

Is it possible to harm from eating tomatoes

Despite the obvious benefits, you can always find even a small number of people who, for some reason, delicious pickles are not suitable.

Rare cases include:

1. Individual is not perception.
2. Diseases of the organs responsible for genitourinary function, inflammatory diseases (pyelonephritis, cholecystitis, urolithiasis). Salt and oxalic acid are able to make changes in the water-salt balance, as well as slow down the elimination of fluid from the body, thereby exacerbating the course of existing diseases.
3. Hypertension. A large amount of salt in the composition increases pressure.
4. Ulcers and gastritis. Vinegar formulation is contraindicated.
5. Children are sensitive to various products. Salted tomatoes are best given in small portions with careful monitoring of the body's reaction. When using a large amount of this preservation, rashes, itching, allergies, diathesis are possible. A slight increase in temperature may occur.

Cooking Application

Salted tomatoes are a self-sufficient appetizer that goes well with side dishes and meat dishes. Also, this product is part of many recipes: hodgepodge, stew, vegetable salads.

A simple and quick recipe for tomato salting "From Emma's Grandmother"

This is a method for emergency cases, as a result of which the tomatoes are ready for use after 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 laid in a bowl on a green pillow. Cover with greens from above and add garlic. Prepare the brine: Water (5 l) is boiled with salt (5 tbsp. L.) And sugar (10 tbsp.). Tomatoes are poured with a ready-made solution, covered with a lid. Set aside for a day in the usual conditions, and then placed in the refrigerator for three days until fully prepared.

Video: the benefits and harms of tomatoes