Why you should be vigilant with canned tomato labels
Canned tomatoes are available in stores year-round, and we appreciate them the most when we can't enjoy fresh, fragrant tomatoes from the garden. They are an invaluable ingredient in sauces and casseroles. However, it's important to pay attention to the ingredients when shopping.
Canned tomatoes are a very versatile product. They work well in soups, as an addition to pasta and casseroles, as a sauce for Italian pizza, or as ingredients for morning shakshuka. You can choose between two types: whole or diced. It's an excellent solution when you want to prepare, for example, tomato soup, and the store-bought tomatoes no longer have enough flavor.
Are canned tomatoes healthy?
The taste of canned tomatoes depends on the quality of the raw material and the processing method. The best producers, mainly from Italy, use skinless pulp, which guarantees the best flavor. In addition, ripe specimens are canned, which further enhances the aroma.
These tomatoes are rich in lycopene, a powerful antioxidant that lowers "bad" LDL cholesterol. They are also a source of fiber, potassium, and many vitamins. Thanks to their fiber content, they support intestinal health, and potassium helps regulate blood pressure.
It's worth noting the ingredients of canned tomatoes; the best ones contain up to 99 percent tomatoes, avoiding excess salt or sugar.
Check the label before you buy
It might seem that canned tomatoes are straightforward, but labels can sometimes surprise you. Some producers add large amounts of salt and sugars to tomatoes. These products, when eaten in excess, can lead to health problems especially since few people remember to include them in their daily intake. After all, canned tomatoes are not typically associated with sugar.
If you open tomatoes but don't plan to use them all, transfer the rest to a glass container. Once opened, the edges of the can are exposed to air and bacteria. Transferring the contents to an airtight container limits contact with air and slows the growth of microorganisms. This also helps avoid unwanted changes in the taste and smell of the tomatoes.
