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Tomato

番茄

Food · Vegetables · 茄果

植物学上是水果 · 几乎全是水, 低热量 · 番茄红素: 反直觉地煮过 + 一点油吸收更好 · 生的赢维 C · 健康声明别夸大

Same region

SpinachNutrient-dense · oxalate lowers iron/calcium (the Popeye myth) · nitrate→NO
BroccoliHigh vitamin C + K1 · glucoraphanin→sulforaphane · don't cook the enzyme to death
KaleVery high vitamin K1 · calcium absorbs better than milk (40% vs 32%) · keep intake stable on warfarin · raw is high-FODMAP

What is tomato · botanically a fruit

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番茄是什么 · 植物学上是水果

In the kitchen tomato is a vegetable; botanically it is a fruit — it develops from the flower's ovary and holds seeds. But it is not sweet and shows up in savory dishes, so the table treats it as a vegetable (the U.S. Supreme Court actually ruled it a vegetable by use in 1893).

Varieties differ: beefsteak is juicy and good raw; roma is dense and low-water, the workhorse for paste and cans; cherry is small and sweet, often denser in carotenoids. A deeper red usually signals more lycopene — the pigment that headlines the scenes below.

Educational content, not medical advice — consult a clinician.