The
Tomato
(Lycopersicon
esculentum)
Originally cultivated by
the Aztecs and Incas as early as 700 A.D., the tomato is native to the
Americas. Europeans were first made aware of the tomato when explorers brought back
seed from Mexico and Central America in the 16th century. Tomatoes quickly
became popular in the Mediterranean countries but received resistance as they
spread north. The British in particular considered the fruit to be beautiful
but poisonous. This fear was shared in the American colonies and it was years
before the tomato gained widespread acceptance. By the middle of the 19th
century, tomatoes were in use across America. Today the tomato is generally
considered to be the favorite vegetable of the American public.
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Nutritional
Information
(average-sized
tomato, 5 oz.)
Calories
|
35
|
Protein
|
1 gram
|
Carbohydrate
|
6 grams
|
Fat
|
1 gram
|
Dietary fiber
|
1 gram
|
Sodium
|
15 milligrams
|
Potassium
|
360 milligrams
|
