The cherry tomato is the "original tomato" variety, while the large tomatoes are the "selected" descendants. Nowadays, the popular cherry tomatoes are also the result of cross breeding of varieties with excellent taste and color in small tomatoes. The cherry tomato with good taste and flavor was recombined by conventional hybridization to get the cherry tomato.
The fruit of the cherry tomato is bright, with red, yellow, green and other fruit colors. The weight of a single fruit is generally10 ~ 30 grams, and the fruit is mainly spherical. The seeds are smaller and heart-shaped than ordinary tomatoes.
It is sweet, seedless, good in taste, high in nutritional value and unique in flavor, and has the best of both eating and viewing.
Extended data:
The folic acid content of cherry tomato is 6 1.8 μ g100g, while that of common tomato is 5.6 μ g/100g. For pregnant mothers, it is very good to eat some cherry tomato to supplement folic acid.
The content of antioxidant vitamin C in cherry tomato is 33 μ g/100g, which is 2.36 times that of common tomato. At the same time, the content of potassium which can promote cell metabolism is 1.46 times that of common tomato. The contents of nicotinic acid, vitamin E, zinc and carbohydrates are also nearly twice as high as those of large tomatoes.
It should be noted that the red color contains more lycopene, and the redder the color, the more lycopene. Pink ones contain some lycopene and little carotene. The yellow ones contain more carotene and no lycopene. Purple ones contain more anthocyanins.
The best way to eat cherry tomatoes is to eat them raw, because vitamin C and lycopene will be destroyed when heated. In addition, it can also be mixed with yogurt and lettuce to make salad. Vitamin C in cherry tomatoes can promote the absorption of protein in yogurt, and the calories are not high.
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People's Network-Concentrated is the essence! Cherry tomatoes are more nutritious than tomatoes.