Navigating canned tomatoes: Choose wisely for health benefits
Canned tomatoes are available in stores year-round. We appreciate them the most when we can no longer rely on the fragrant tomatoes from our gardens. 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 in dishes like morning shakshuka. In Canada, they are quite popular and can be found in almost every store. You can choose between two types: whole or diced. They are an excellent solution when you want to prepare tomato soup, for example, and store-bought tomatoes no longer have enough flavour.
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 taste. Additionally, ripe specimens are canned, further enhancing the aroma.
These tomatoes are rich in lycopene, a powerful antioxidant that helps lower "bad" LDL cholesterol. They are also a source of fibre, potassium, and many vitamins. Thanks to their fibre 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 nutritional intake. After all, canned tomatoes are not a product we typically associate with sugar.
If you've opened a can of 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.
