Calorie content of tomato: fresh, salted, stewed, pickled

The calorie content of salted and pickled tomatoes is of interest to many people, because delicious homemade pickles are a good tradition in our country. In more than one housewife's cellar there is a jar or two of salted tomatoes, lovingly pickled for the winter. In addition, vegetables in this form are sold in stores; in this case, the composition and calorie content of pickled tomatoes is indicated on the label. However, the store-bought version is not to everyone's taste - sometimes there is a lot of vinegar, sometimes there is not enough salt, sometimes there is not enough garlic. A homemade recipe for preparing tomatoes will allow you to take into account all the nuances and preferences of your household.

It will not be superfluous to know how to reduce the calorie content of pickled and salted tomatoes and choose a recipe so that the product does not contain anything unnecessary or harmful. This is what we will talk about today.

Calorie content and composition of pickled tomatoes

Under the influence of vinegar, some of the beneficial substances contained in tomatoes are destroyed, but they still remain a nutritious product.

The calorie content of pickled tomatoes is 20 kcal per 100 grams of product, of which:

• Proteins - 1.1 g;
• Fats - 0.1 g;
• Carbohydrates - 3.5 g;
• Organic acids - 0.3;
• Dietary fiber - 1.3 g;
• Water - 92.1 g;
• Ash - 1.6 g.

Vitamins per 100 g:

• Vitamin A, RE - 110 mcg;
• Beta Carotene - 0.66 mg;
• Vitamin B1, thiamine - 0.01 mg;
• Vitamin B2, riboflavin - 0.02 mg;
• Vitamin C, ascorbic acid - 15 mg;
• Vitamin E, alpha tocopherol, TE - 0.7 mg;
• Vitamin RR, NE - 0.6 mg;
• Niacin - 0.4 mg.

Macroelements per 100 g:

• Potassium, K - 260 mg;
• Calcium, Ca - 10 mg;
• Magnesium, Mg - 15 mg;
• Sodium, Na - 480 mg;
• Phosphorus, Ph - 35 mg.

Digestible carbohydrates per 100 g:

• Starch and dextrins - 0.2 g;
• Mono- and disaccharides (sugars) - 3.3 g.

Microelements in pickled tomatoes per 100 grams of product are represented by iron in the amount of 0.8 mg.
Pickled tomatoes contain several times more natural antioxidants (lycopene) than raw ones.
Lycopene, in addition to its beneficial effects on the body, is responsible for the red color of tomatoes along with carotene.

Top 10 vegetables for weight loss

Vegetables for weight loss are not only food with a low amount of calories, but also a source of vitamins, valuable substances necessary for promoting health.

Along with tomatoes, it is useful to involve in the fight against excess weight:

• Eggplants – 4 kcal/100 g,
• Cucumbers – 14 kcal,
• Zucchini – 23 kcal,
• White cabbage – 27 kcal,
• Sweet pepper – 27 kcal,
• Carrots – 34 kcal,
• Greens – 30-50 kcal,
• Onions – 41 kcal,
• Young potatoes – 30 kcal.

The vegetables listed above provide unlimited scope for culinary creativity and will allow you to lose weight tastefully without harming your health. However, it doesn’t hurt to take into account some of the comments of nutritionists.

Useful properties of pickled tomatoes

The range of beneficial properties of pickled tomatoes is very wide, which, due to its low calorie content, allows this product to be classified as dietary and nutritious.
Benefits of pickled tomatoes and dishes containing them:

• Strengthen immunity
  . Lycopene and vitamin C in pickled tomatoes help fight colds.
• Reduce the risk of cardiovascular diseases
  . Vitamin B strengthens blood vessels, improves the condition of the nervous system and prevents heart disease.
• Improves vision
  . Beta-carotene reduces eye fatigue and helps cure various diseases of the retina.
• Strengthens bones
  . The calcium in pickled tomatoes also helps reduce the fragility of hair and nails.
• Improve metabolism
  . Vitamin A is actively involved in many processes of intercellular metabolism, and also slows down the aging process due to the growth of new cells.
• Helps with anorexia
  . Sodium regulates the pressure of fluids in the body and has a direct effect on protein metabolism.
• Reduce fatigue
  . Potassium provides more nutrition to all muscles, relaxes blood vessels, allowing substances to flow through them in full.
• Improves men's health
  . Substances contained in pickled tomatoes reduce the risk of prostate cancer and also prevent early baldness.
• Helps with hangover syndrome
  . Not only cucumber pickle has this property, but also tomato pickle. In addition, it has a pleasant taste and smell.

Note! If there are no contraindications from a doctor, then pickled tomatoes help cope with deterioration in health during a course of chemotherapy, increasing appetite and reducing nausea.

The benefits of tomatoes

Ripe tomatoes are a pharmacy containing vitamins, microelements, antioxidants, which we often lack. Such as:

• Tomatoes contain the most carotene - 400-500 grams of red fruits cover the daily requirement of a substance that is beneficial for the eyes.
• Ascorbic acid and B vitamins promote normal metabolism, increase immunity, and improve skin condition.
• Pink varieties are richest in vitamin C; they also contain selenium, which increases immunity and mental activity.
• Tomatoes contain a lot of potassium and magnesium, which makes them a valuable product for heart patients; potassium helps remove excess fluid and reduces swelling.
• Tomatoes are useful to eat to prevent anemia, because they contain iron and copper, without which hemoglobin synthesis is impossible.
• The seeds of ripe vegetables with the flavonoids surrounding them reduce blood viscosity and prevent the formation of blood clots.
• “Golden apples” contain an abundance of a valuable dye - lycopene - the strongest natural antioxidant. It not only has a beneficial effect on the functioning of the heart, but also prevents the formation of cancer cells. The yellow varieties contain especially a lot of lycopene.
• Tomatoes are the berries of joy - their consumption increases the level of serotonin in the blood, which improves mood and helps overcome depression.

Tomatoes are a real balm for the digestive tract. The watery structure of the vegetable facilitates its digestion in the stomach; the skin promotes peristalsis of the intestinal walls, keeping it “toned.” Tomato diets are popular among those losing weight, because due to their chromium content, these vegetables reduce appetite and cause a long-term feeling of fullness.

Harm and contraindications to eating pickled tomatoes

Due to the vinegar content in pickled tomatoes, they are a rather aggressive product that cannot be consumed for every disease.
Pickled tomatoes should be consumed with caution in the following cases:

1. Abuse. Too frequent consumption of this delicacy can, under certain circumstances and non-compliance with dietary culture, cause the occurrence of kidney stones.
2. Binge eating. Everything should be in moderation, but with this product, violating this rule can lead to stomach upset.
3. Allergy. In case of severe allergic reactions to citrus fruits and other foods, you need to introduce the product into the diet in small portions at large intervals. If rash, redness, or difficulty breathing occurs, stop use immediately.

Absolute contraindications to the consumption of pickled tomatoes:

• Pregnancy. Canned tomatoes contain a lot of salt, which puts additional stress on the kidneys, which can affect not only your health, but also the condition of the child.
• Lactation. Vinegar and seasonings can adversely affect the composition of milk. This can lead to the baby giving up breastfeeding prematurely.
• Any gastrointestinal diseases. In the acute stage, this product will cause a deterioration in health, and during remission it can provoke a return to exacerbation.
• Kidney and liver diseases. With this diagnosis, you should avoid any pickled or overly salty foods.

Possible harm

Salted tomatoes are practically incapable of harming a person, except in situations where their consumption is impossible due to individual intolerance. Rare contraindications also include:

• Inflammatory processes in the organs of the genitourinary system, cholecystitis, urolithiasis, pyelonephritis. The fact is that oxalic acid and salt present in tomatoes worsen the water-salt balance, having an aggravating effect on the course of these ailments.
• Those suffering from hypertension should eat tomatoes carefully - salt provokes pressure surges.
• If tomatoes have been preserved using vinegar, it is not advisable to give them to patients with gastritis or peptic ulcers.
• It is better to give pickles to small children in small portions, observing how the body reacts to the product. Harm from excessive consumption is usually expressed by itching, skin rashes, and a slight increase in temperature.

Tomatoes in jars

How to cook pickled tomatoes

Tomatoes for pickling must be selected according to certain criteria:

1. Size
   . The larger the tomato, the longer it will take to infuse. Try to select vegetables of the same size for even marinating.
2. Structure
   . The tomato should be firm and contain more pulp than seeds. For convenience, you can use varieties such as Humbert or San Marzano.
3. Skin
   . To prevent the tomato from bursting when pouring boiling water, the skin must be thick, without damage, and the walls must be dense.
4. Quality
   . You should not take overripe tomatoes; also carefully inspect for the absence of soft areas, frostbitten areas or diseases.

You can use cherry tomatoes; they look nice when pickled, and they can be served without any special preparation.
Below we will look at several healthy and tasty recipes for pickled tomatoes:

• Marinating without sterilization
  . Wash 2 kilograms of tomatoes, cut out the stems, and insert a small clove of garlic in their place. Place them in a three-liter jar and pour boiling water over them for 10 minutes. Heat a liter of water in a saucepan, add 2 tablespoons of salt, 5-6 tablespoons of sugar, allspice, cloves, blackcurrant leaves and dill umbrellas - to taste. Boil the brine for 10-15 minutes. Drain the water from the jar, add 1 teaspoon of vinegar essence, add brine so that the tomatoes are completely covered. Sterilize the lid, roll it up with a machine or screw it on. Turn the jar upside down, wrap them in a blanket, and keep them in a warm place until they cool completely. Then store for 2 weeks in a cool and dark place (not in the refrigerator).
• Instant marinated tomatoes
  . Tomatoes (500-600 grams) cut into slices. Cut 4 cloves of garlic into slices, tear a bunch of basil and a bunch of parsley with your hands. Cut onions (150 grams) into half rings. For the marinade, mix olive oil (50 ml), soy sauce (1 tablespoon), half a teaspoon of mustard, one and a half tablespoons of sugar, a tablespoon of salt, half a teaspoon of mustard, white wine vinegar (2 tablespoons). If desired, you can add ground allspice. In a container with a lid, stir tomatoes, onions, garlic and herbs, pour over marinade. Cover with gauze, keep at room temperature for an hour, stir. Close the lid, put it in the refrigerator, stir after an hour, after another hour you can eat.

Recipes for dishes with pickled tomatoes

When choosing purchased tomatoes for your dishes, it is also worth knowing some signs of a quality product:

1. Brine
   . Cloudy brine and sediment at the bottom indicate that the product is most likely spoiled.
2. Compound
   . It should not contain any extra dyes, impurities or preservatives, only tomatoes, vinegar, water, salt and seasonings.
3. Quantity
   . The share of tomatoes in the jar should be at least 60%, otherwise you end up buying a lot of brine and additives instead of vegetables.
4. Best before date
   . It must be no more than two years old.
5. Damage
   . Visually inspect the jar to ensure the tomatoes are intact.

Recipes using pickled tomatoes:

• Pink salmon with pickled tomatoes
  . Wash 4 pieces of pink salmon, dip with paper towels, rub with salt and allspice to taste. Peel the marinated tomatoes (300 grams) and puree them in a blender. Place the fish in a baking dish on parchment greased with olive oil, sprinkle basil leaves on top and pour tomato puree over it. Cut ten pitted olives into slices, place on top, sprinkle with chopped or grated mozzarella. Bake in the oven at 220 degrees for 25-30 minutes. Before serving, sprinkle with lemon juice and sprinkle with parsley and basil.
• Salad with pickled tomatoes and avocado
  . Peel the avocado, cut into large pieces, fry in olive oil. Peel cucumbers (450 grams) and pickled tomatoes (450 grams) and cut them in the same way as avocados. Tofu (450 grams) cut into medium cubes. Cut 1 loaf or baguette into cubes and dry in the oven. Mix all ingredients, add 50 grams of ground peeled walnuts, parsley, fresh spinach, lime juice, add salt to taste, season with olive oil. If desired, baguette crackers can be replaced with store-bought ones.
• "Country casserole"
  . Heat a little vegetable oil in a frying pan, melt butter (50 grams) in the same place, fry minced beef (1 kg) until golden brown, stirring. Finely chop the onion (150 grams), fry separately for 2 minutes, grate the carrots (150 grams) on a coarse grater, add to the onion and sauté for another 4 minutes. Add minced meat to carrots and onions, add tomato sauce (150 grams) or tomato paste (70 grams), 3 tablespoons of broth. Peel pickled tomatoes (400 grams), cut into small pieces, add to the mixture, simmer until the liquid has evaporated (10-15 minutes). Add peas (100 grams), simmer for another 3 minutes. Make mashed potatoes from 350 grams of potatoes, milk and butter. Prepare a baking dish: grease with butter, lightly sprinkle with flour. Place 1/4 of the puree into the pan in an even layer, then the minced meat with vegetables, and the remaining puree on top. For convenience, you can level it with a spatula. Bake in a preheated oven at 180 degrees for 20 minutes. Before serving, you can top it with sour cream and garlic sauce.

Firm, medium-sized pickled tomatoes can be used to make many different snacks. So, if you carefully cut off the “cap” and cut out the core of the tomato, you can make a basket for any fillings. For the simplest one, you can chop the core, mix it with crushed garlic, chopped dill and mayonnaise. The most complex ones can be multi-component: from various vegetable and mushroom fries to meat fillings. These baskets can be served chilled or sprinkled with cheese and baked in the oven.

Dishes

Tomatoes are consumed not only raw, salted and pickled. They are dried, fried, baked, sauces and ketchups are prepared from them, added to soups, main courses and fillings for open pies, and tomato juice, unique in its taste and nutritional qualities, is squeezed out.

Tomato juice

This is a fairly thick drink with a bright tomato taste and aroma. Tomato juice contains the pulp of ripe fruits, so when freshly squeezed it has almost all the properties of fresh tomatoes. Its energy value is 17 kcal/100 ml, which is even slightly less than that of the fruit.

It is recommended to consume tomato juice immediately after squeezing in order to get all the beneficial substances contained in the fruit. In addition, the product is added to various dishes, canned separately as a drink, and is also widely used in the preparation of other preparations. It is especially recommended to use it for preparing tomatoes in their own juice. This method of canning allows you to preserve the original calorie content of tomatoes and even reduce it somewhat, while avoiding the disadvantages that salted and pickled fruits have.

Sun-dried tomatoes

The benefits of sun-dried tomatoes are due to the fact that in such a dish all the vitamins and minerals given by nature are preserved. The calorie content of dried tomatoes is 258 kcal/100 g.

Drying tomatoes is quite simple:

• cut into quarters (or halves if it’s cherry);
• remove excess pulp and juice with a teaspoon;
• sprinkle with spices and herbs to taste;
• lightly sprinkle with olive oil;
• place on a baking sheet;
• Place in an oven preheated to 120 ºC for 2 hours.

Cooled tomato slices are stored in tight fabric bags, like dried fruit, or poured with olive oil in an airtight container.

Tomato salad

The simplest, but very tasty and healthy dish made from tomatoes is salad. Its energy value is 53.1 kcal/100 g.

You just need to cut the fruits into small slices, add a little chopped green or onion, add salt and season with vegetable oil. To obtain the indicated calorie content, take 10 g of oil per 250 g of tomatoes. You can also prepare a salad with sour cream, but to do this you should take into account how much fat it has. To maintain the same calorie content of the dish, instead of 10 g of butter, you should take 50 g of low-fat (15%) sour cream.

Scrambled eggs with tomatoes

To prepare the dish, first fry 50 g of onion in 1 tbsp. l. vegetable oil, then add a medium-sized tomato cut into small pieces, simmer a little and then beat 2 eggs into the mixture. The eggs can be fried covered as a fried egg or mixed together for faster cooking. The energy value of the finished product is 132.3 kcal/100 g.

Omelette with tomatoes

In order not to increase the nutritional value, it is recommended to cook the omelette without oil - in a non-stick frying pan or steamed. When preparing a dish from 2 eggs, 50 ml of milk and 50 g of tomatoes, its calorie content in this case will be 102.2 kcal/100 g.

Interesting facts about pickled tomatoes

In South America, where the first wild tomatoes were found, the potential of this vegetable began to be revealed, despite the disapproval of neighboring countries, which considered it poisonous.
Tomatoes were salted, pickled, dried. In Russia, it is generally accepted that the tomato is a vegetable, but in Europe, in 2001, scientists came to the conclusion that the tomato is a berry from the nightshade family.

The current position of Europe in relation to pickled tomatoes is very interesting: they are very difficult to find in stores there, for this reason they are considered practically a delicacy, and the method of preparation is very complex. Thus, in Germany there are special delivery services for canned vegetables, including tomatoes, from Russia and the CIS countries.

How to cook pickled tomatoes - watch the video:
There are a lot of salads and appetizers with pickled tomatoes; they can diversify the holiday table. Given the availability of this product, pleasant taste and low price, you simply need to include it in your menu.

Tomatoes for weight loss

Despite their low calorie content, tomatoes are not a product that can be regularly used in mono-diets. By eating only vegetables with a minimum content of dietary fatty acids, you can lead your body to exhaustion, disrupt your metabolism, and ruin your health. In addition, tomatoes increase the acidity of gastric juice, and such a mono-diet often ends in gastritis. Oxalic acid, which is rich in bright red vegetables, accelerates the formation of oxalate stones in the kidneys. Tomatoes work effectively for weight loss if you replace one high-calorie meal with them in your daily diet. Instead of an abundance of calories, the body will receive an excellent vitamin supplement that stimulates the gastrointestinal tract, maintaining a feeling of fullness for a long time.