Tomato paste. Calorie content of tomato juice and tomato paste

Tomato paste is a concentrated puree of tomatoes obtained by boiling them. The share of dry substances in the product is 20-40%. Interestingly, the tomato is a biological relative and belongs to the nightshade family. Peru is considered the birthplace of tomatoes, where the plant was cultivated long before the arrival of Europeans.

Tomato paste is used to produce tomato-based products: ketchup, juice, sauce and has broad meaning in cooking. According to GOST, its composition can only include water and tomatoes, without adding preservatives, dyes or flavor enhancers. The product is packaged in glass and tin jars.

The darker the color tomato paste and the thinner the consistency, the lower its grade. The highest quality product has an orange-red hue and a thick structure, while the lowest quality product is brown and liquid.

Beneficial features

The main advantages of tomato paste are improvement taste qualities And appearance dishes by adding sourness and coloring them red. As a result, food becomes more appetizing and emits a pleasant aroma, which promotes the production of digestive juices that improve its absorption.

Tomato paste contains the same vitamins as tomatoes. It contains the highest concentration of ascorbic acid (45 ml per 100 g, which covers 50% daily requirement body in vitamin). It's powerful and stimulating immune system, helps to cope with pathogenic foreign microorganisms that penetrate tissues and organs from environment, with food. Ascorbic acid prevents a wide range of diseases, ranging from influenza, ARVI, colds and ending with oncology.

The effectiveness of vitamin C increases in the presence of beta-carotene and tocopherol, which are concentrated in tomato paste and increase its antioxidant properties.

Thiamine accelerates metabolism, improves carbohydrate metabolism, and promotes weight loss. Niacin promotes the production of hormones and normalizes the level of bad blood. In addition, tomato paste contains lycopene (160 mg per 100 g), which exhibits antioxidant activity. Carotenoid pigment reduces the level of oxidative stress, protects DNA, slows down the development of atherosclerosis, prevents tumorigenesis, improves the functioning of the heart muscle, and normalizes blood pressure. Lycopene reduces the risk of developing tumors of the stomach, lungs and prostate, ischemic and eye diseases, and peroxide processes in tissues (lens).

Chemical composition

The nutritional value of tomato paste is 102 kcal per 100 g. The energy ratio is 19%: 0%: 75%. This is a dietary product.

To thicken the texture, unscrupulous manufacturers introduce an additional ingredient into its composition - starch, which increases the nutritional value of the paste. Therefore, before purchasing a product, you should carefully read its labeling. If the composition contains other components besides water, tomatoes and salt, refuse to purchase such products. Most likely it was prepared with violations of production technology.

Safe daily dose natural product– 50 g.

It is recommended to purchase tomato paste in a transparent glass jar, which allows for an initial visual inspection of the product. It should be of uniform consistency, reddish-red in color, and thick. The shelf life of a sealed product in a glass container is 2 years from the date of manufacture (at a temperature of 0-25 degrees), metal – 1 year, aluminum – 6 months. An open jar is stored in the refrigerator for no more than 2 weeks, then its top becomes covered with mold.

If tomato paste smells like fresh tomatoes, it means it contains flavorings that hide errors in preparation. You should not eat such a product. In addition, to give the product a “bouquet” of taste and smell and the desired consistency, unscrupulous manufacturers add dyes, flavor enhancers, starch, exotic carrageenan, and fruit puree that are not related to tomatoes. The result is a marketable output product that attracts the attention of the consumer, but does not provide value for the human body.

Potential Harm

Tomato paste contains organic acids (,), which have an irritating effect on the mucous membrane of the digestive organs. If the product is abused, the acidity of the stomach increases and the person experiences heartburn.

In addition, if chemical ingredients are added to tomato paste (thickeners, flavor enhancers, preservatives, stabilizers, flavors, dyes), it cannot be beneficial to humans.

Contraindications for use: stomach ulcer, individual intolerance, cholelithiasis.

Remember, tomatoes, like citrus fruits, are strong allergens that can cause anaphylactic shock and adverse reactions (rash, itching, redness of the skin, watery eyes, runny nose, cough). If these reactions occur, immediately eliminate the vegetable from your diet and consult a doctor.

How to cook it yourself

Only ripe tomatoes are used to create tomato paste. good quality. Brown, green, broken and rotten fruits are not suitable.

Tomato paste recipes

"Classic diet"

Ingredients: cream tomatoes – 5 kg.

Cooking principle:

1. Wash the tomatoes and cut into 4-6 pieces. Place in a non-stick container.
2. Place the pan over medium heat and cook for half an hour until the vegetables soften.
3. Remove from stove. When the skin comes away from the pulp, grind the boiled tomatoes through a sieve to remove seeds and skins.
4. Put the resulting tomato juice back on the fire and simmer until thickened. To prevent the product from burning, stir it periodically. Simmer for 4.5 hours until a thick paste is obtained.
5. Sterilize the jars and boil the lids. Divide the paste into containers, seal tightly, wrap, and leave for a day.

To improve the taste, add salt (40 g), ground red pepper (5 g), grated (1 head) to the tomatoes.

"Spicy for the winter"

Ingredients:

• tomatoes – 2 kg;
• salt – 20 g;
• garlic – 1 head;
• onion – 3 pcs;
• ground red pepper – 2.5 g;
• vegetable oil– 100 ml.

Cooking sequence:

1. Scald the tomatoes with boiling water, peel them.
2. Peel the onion and garlic, chop the first, pass the second through a press.
3. Grind the tomatoes, boil with onions for 20 minutes, rub through a sieve.
4. Add vegetable oil, garlic, spices, and salt to the resulting mass. Boil the pasta for another 15 minutes.
5. Steam the jars and sterilize the lids.
6. Place the tomato paste in glass containers, screw in, and cover for a day. To avoid the proliferation of pathogenic microorganisms, store preserved food in a warm place (at above-zero temperatures) for no more than 2 years.

Tomato paste is a universal product in cooking, which is used to prepare sauce for vegetables and meat products, adjika, ketchup, gravy and dressing for pasta, borscht, pizza, cabbage rolls, kharcho, ratatouille, solyanka, homemade preparations ( stuffed peppers, eggplant caviar, lecho).

Interestingly, the tomato was previously considered an ornamental plant with poisonous fruits, it was grown in pots or gardens solely to decorate the local area. In 1822, the myth about the toxicity of tomatoes was dispelled and the product began to rapidly gain popularity.

Conclusion

Tomato paste is a canned mass obtained from pureed boiled tomatoes. The higher the concentration of dry matter in the product (30-45%), the better its quality. This indicator indicates the number of tomatoes used to prepare the paste. The prototype of tomato puree first appeared in the 19th century in Italy, when local cooks mixed the concentrate with garlic, pepper and olive oil.

Currently, tomato paste is produced in the following grades: first, highest and extra. The latter is distinguished by its rich orange-red color, thick consistency and provides the greatest value for the human body.

A high-quality natural product contains only 3 components: tomatoes, water, salt.

Tomato paste is a storehouse of dietary fiber, organic acids, lycopene, vitamins A, E, C, macro- and microelements. According to scientists, the product has a strong antioxidant effect, protects body cells from premature aging and harmful influence environment, helps overcome stress, reduces the risk of developing cancer and heart diseases. For the best effect, it is recommended to combine fresh tomatoes and sauces based on them.

Remember, the antioxidant lycopene can only be absorbed in the presence of fat.

Paste improves digestion, stimulates the production of gastric juice, and improves metabolism. Contraindicated for people with ulcers, cholelithiasis, gastritis and high stomach acidity.

Tomato paste is obtained by thermally treating fresh tomatoes. Ripe tomatoes are peeled and seeded, wiped and boiled. During the cooking process, moisture evaporates and the concentration of dry substances gradually increases to an average of 45%. The more dry ingredients in tomato paste, the better quality it is. After heat treatment, tomatoes retain most of their beneficial substances, so high-quality tomato paste is considered a fairly healthy product.

Composition of tomato paste

A decent quality tomato paste should not have any additional ingredients added, such as dyes, flavors or starch. Natural tomato paste already includes salt, sugar, starch, disaccharides, monosaccharides, dietary fiber and organic acids. Tomato paste contains , E, C, PP, B2 and B1. It contains potassium, phosphorus, magnesium, sodium, iron and calcium.

Calorie content of tomato paste

Since tomato paste is often used to prepare various dishes, many people wonder how many calories are in tomato paste. 100 grams of ready-made tomato paste contains only 100 kcal. Therefore, dishes using it can even be included in the diet menu.

The benefits of tomato paste

A diet using tomato paste is recommended for those with a tendency to form blood clots, venous diseases, gout and rheumatism. Scientists have found that the highest concentration of lycopene is not found in fresh tomatoes, and baked or boiled. This antioxidant protects cells from early aging and adverse environmental influences. After temperature treatment Lycopene is absorbed better. Therefore, tomato paste is even more beneficial than fresh tomatoes. Rich potassium content promotes proper functioning of cardio-vascular system and reduction blood pressure. Regular use of this high quality product reduces the risk of developing oncological diseases.

Tomato paste can even save you from depression and lift you up thanks to the hormone of joy - serotonin. This product improves digestive system. When you eat tomato paste, gastric juice is released. Therefore, it should be added to heavy foods, for example, pasta.

Whether tomato paste will bring benefit or harm depends on the quality of its manufacture and the integrity of the manufacturer.

When losing weight it is significantly different from usual. First of all, preference is given to light dishes made from vegetables and fruits. Of course, juicy tomatoes and dishes made from them are not in last place among the general variety of fresh fruits. To know in what volume they can and should be consumed, let’s get acquainted with the energy value of the products. This article will be of interest to those who want to know the calorie content of tomato juice, tomato paste and various sauces.

Useful properties of the vegetable

• they contain, in addition to carotene, a large number of pectin, lycopene, fiber, vitamins;
• are an ideal dietary product containing a minimum of calories;
• improve the condition of the nervous and endocrine systems;
• useful for diabetes;
• strengthens the heart and blood vessels;
• regulate the water-salt balance in the body;
• can be used in cosmetology for any skin type;
• help remove toxins from the body (especially important for smokers).

Let's see how it changes the nutritional value tomatoes during their processing. For example, what is the calorie content of tomato juice, pasta and sauces?

Various processing methods

Eating dietary dishes, you need to at least somehow diversify their taste. What is traditionally present in a regular weight loss menu? Except vegetable salads, the main list consists of rather bland dishes: porridge, rice, potatoes, boiled chicken, fish. Therefore, I want to refresh the food with some savory additions. You can make a huge amount of tomatoes from variety of dishes. Let's look at the main options for getting some of them. Tomatoes are usually processed in two ways:

• First. Squeezing fresh ripe fruits to remove skins and seeds and obtain tomato juice. The result is a liquid, which is then boiled for a short time and sealed in jars, usually without adding any additional components. The calorie content of tomato juice will be almost equal to that of fresh tomatoes.
• Second. Pre-boiling the cut fruits and then pureeing them to obtain a puree. This semi-finished product is the basis for making other tomato dishes - pasta and sauces.

Tomato juice: calorie content and home preparation methods

This is the first product in line that is prepared from fresh tomatoes. Due to the fact that the fruits undergo minimal processing (squeezing and boiling), their nutritional value remains almost unchanged. The calorie content of tomato juice is 35 Kcal (100 g). Therefore it is ideal for regular use those who want to lose weight. This refreshing, juicy drink is most beneficial if it is prepared at home. In addition, you can easily adjust taste characteristics depending on the wishes of the household. After all, some people love the natural taste of tomatoes, without embellishment, while others prefer to experience a somewhat piquant sensation when drinking. For example, you can add salt, sugar, aromatic spices, aromatic herbs, bay leaves and hot peppers to the juice when boiling. Since the composition does not contain any additional ingredients, the calorie content of homemade tomato juice does not exceed 33 Kcal.

Benefits and energy value of tomato paste

To get this healthy thick mass, you need to slowly evaporate the juice from the tomatoes for a long time. With a change in consistency, the concentration and content of all valuable substances also increases. For example, the antioxidant lycopene, which has a beneficial effect on rejuvenating the body and protecting cells from environmental influences, is approximately 8-10 times greater in tomato paste than in fresh fruits. But you can’t always be sure that a store-bought product does not contain impurities such as thickeners and preservatives. They are added to guarantee an increase in shelf life. Therefore, many housewives prefer to make a natural thick mass themselves. In addition, tomato paste is very easy to prepare at home. Its calorie content will somewhat upset lovers of “light” diets. 100 g of product contains 100 kcal. To shorten the cooking time somewhat, let the squeezed tomato juice sit for a while, and then drain the top liquid transparent layer. With this technology, the pasta is cooked for a maximum of 2-2.5 hours.

calorie content of the product

This dish largely depends on its composition. First, let’s find out what tomato sauce is and what its main features are. Basically it is tomato paste. But hardly anyone wants to eat regular thick tomato puree, for example, with buckwheat or pasta. Therefore, to improve the taste, many other ingredients are first added to the paste, including vegetables and fruits (garlic, bell and capsicum peppers, onions, carrots, apples, etc.), spices and herbs. The second additional component is starch. In industrial production it is replaced by thickeners and emulsifiers. The result is processed and seasoned vegetable puree It turns out a little richer than tomato paste. Calorie content is approximately 42 Kcal per 100 g of product. Very often this dish, consisting mainly of pasta, is mistakenly called ketchup. Let's look into this issue.

Ketchup is one of the sauce options

For some reason, everyone traditionally believes that these two products are one and the same. But it turns out that ketchup is one of many different sauces, including even regular mayonnaise. And it doesn’t have to be tomato at all. Of course, tomatoes can be one of the ingredients, but far from the main one. This does not always result in the same calorie content tomato sauce. Most often it is slightly higher. In addition, ketchups are never runny, which means they contain a high content of starch thickeners. As you can see, store-bought products are almost always prepared with some kind of additives. Because of this, they cannot be called truly natural and healthy. Why not try making savory sauces at home? This is quite easy to do. Add pureed or chopped fresh vegetables, spices and seasonings to the tomato puree - and you will get a wonderful appetizing dish that can be successfully served as a side dish, as well as with meat and fish!

Tomato paste is a concentrated mass obtained by heat treatment of fresh tomatoes. When making paste, ripe tomatoes are peeled and seeded, pureed and boiled. During cooking, as a result of the evaporation of moisture contained in tomatoes, the concentration of dry substances gradually increases to 30-45 percent. The higher the concentration of dry ingredients in the paste, the more tomatoes were used to prepare it and the better quality it is. During heat treatment, tomatoes retain most of their beneficial properties. Therefore, natural tomato paste made from ripe fresh tomatoes is considered a very healthy product.

The prototype of tomato paste was first made back in the 19th century. At that time, Italian chefs tried to prepare tomato sauce with the addition of olive oil with garlic and pepper. Nowadays, tomato paste is produced in two forms - as a salted paste, sold in tins or glass jars, or as an unsalted paste. Unsalted pasta is most often sold in barrels.

The following grades of tomato paste are distinguished: extra, premium and first grade. Extra and premium grade pasta has a rich orange-red color. First grade paste is most often brownish in color. The most valuable and high-quality paste is considered to be one made from tomatoes collected and processed on the same day.

Composition and calorie content of tomato paste

The mass fraction of dry matter is considered a qualitative indicator of paste. Normally, tomato paste should not add any additional components (flavors, dyes, starch), since it contains everything necessary, including a small amount of salts and sugars.

The composition of this product includes starch, mono- and disaccharides, organic acids and dietary fiber. The paste contains a significant amount of vitamin A (300 mcg). It also contains vitamins PP, E, C, vitamin B1 and B2. Many of the beneficial properties of tomato paste are explained by the significant content of potassium (875 mg), phosphorus (68 mg) and magnesium (50 mg). In addition, the paste contains iron, sodium and calcium.

The calorie content of tomato paste is 100 kcal per hundred grams of product. One hundred grams of product contains 4.8 g of proteins and 19 g of carbohydrates.

Useful properties of tomato paste

The low calorie content of tomato paste allows it to be considered a dietary product. A tomato diet is also recommended for venous diseases and a tendency to blood clots. The paste is also recommended for rheumatism and gout.

According to scientists, the highest concentration of the beneficial natural antioxidant lycopene is observed not in fresh tomatoes, but in boiled or baked vegetables. There is about ten times more of this valuable natural component in pasta than in fresh tomatoes. The antioxidant lycopene, which protects body cells from negative influence environment and from premature aging, is much better absorbed after heat treatment. Therefore, tomato paste has much more beneficial properties than fresh tomatoes.

The high potassium content in this product ensures the full functioning of the cardiovascular system and also helps lower blood pressure.

American doctors recommend eating tomato paste as often as possible. In their opinion, if you consume at least a small amount of tomato paste or sauces made from it every day, the risk of developing cancer is reduced by half. Tomato paste, like tomatoes themselves, contains the hormone of joy - serotonin. Therefore, its use helps cope with stress and improves mood. It is advisable to consume at least three dessert spoons of tomato paste every day. It is best to combine fresh tomatoes and sauces based on them. It is important that lycopene is absorbed only in the presence of fat.

Tomato paste improves digestion. When consuming the product, an increased secretion of gastric juice is observed. That is why it is useful to eat pasta with heavy foods, for example, pasta.

This is useful in the spring food product Can be a great substitute for carrots. After all, it contains vitamin A, which is good for vision and slows down the aging process. Phosphorus in the paste helps strengthen teeth, bone tissue and nails.

Harm of tomato paste

When talking about the dangers of tomato paste, it is worth considering that a natural, high-quality product is practically incapable of negatively affecting the human body. The harm from tomato paste can be noticeable if cheap raw materials with the addition of water, starch, stabilizers and preservatives were used in its production.

Use the paste with caution when increased acidity gastric juice, with gastritis or gastric ulcer, with cholelithiasis. Excessive consumption of pasta can lead to increased acidity and discomfort in the stomach.