One of Italy’s favourite vegetables also offers nutritional benefits, thanks in part to its lycopene content, a naturally occurring antioxidant. From soups to salads, there are many ways to enjoy tomatoes.

In Italy, tomatoes are an essential part of everyday cooking. Classic tomato pasta and Caprese salad are two much-loved dishes of Mediterranean cuisine.

Tomatoes are in season from June to September, with August often considered the best month. They contain lycopene, the antioxidant pigment responsible for their bright red colour. The original article refers to a review of 21 studies by researchers at Northumbria University, published in Atherosclerosis, examining potential links between lycopene and cardiovascular health, including blood pressure.

Dietitian Anna Cossovich of Pesoforma also highlights tomatoes as a source of vitamin C. The original article states that one tomato can provide 40% of a reference daily intake of 80 mg of this vitamin.

Tomatoes also contain beta-carotene and B vitamins. They are versatile and well suited to summer dishes, with varieties ranging from plum and beefsteak tomatoes to salad and cherry tomatoes.

Source: vanityfair.it