Tomato

The red colour of the tomato comes from lycopene, which protects the cells from root attacks, and beta carotene, which is a major antioxidant that plays a role in the prevention of certain diseases.
(15 kcal/100g) the tomato contains only small amounts of carbohydrates (3%), proteins (1%) and lipids (traces). It contributes to a light and low calorie diet.
(10 to 30 mg per 100 g), the tomato contributes to a better assimilation of iron and calcium.
The tomato contains traces of antitoxic elements called chlorine and sulphide. The chlorine helps to filter out the body’s waste and the sulphide protects the liver from clogging. The tomato is excellent for dissolving bad fats and eliminating them more easily.
Tomatoes contribute to the reduction of high blood pressure due to their high potassium content.

Composed of 94% water, the tomato contributes to the hydration of the body and promotes the elimination of toxins.

Nutrition tip: eaten at the beginning of a meal, the tomato calms hunger.

Rich in fiber, with an acidic flavor, it stimulates digestive secretions and promotes the assimilation of meals.

A radiant complexion thanks to tomato seeds: very rich in vitamin B, the tomato is ideal for toning and refining a tired skin.

The tomato activates tanning, improves skin hydration and delays the appearance of wrinkles thanks to the lycopene it contains. Helps fight against skin problems.

The tomato has cleansing and purifying properties, effective for treating oily skin.

FOR EACH PLATE, ITS TOMATOS!

Firm Flesh

Juicy and crunchy flesh

Tender flesh

Thick and not very juicy flesh

PRODUCTION CALENDAR

NUTRITIONAL TABLE

* Average composition is given as an indication: the values are to be considered as orders of magnitude, likely to vary according to variety, season, degree of maturity, growing conditions, etc. All other data are from the Ciqual Nutritional Composition Table (2017) – ANSES.

Tomato

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CuTE - CULTIVATING THE TASTE OF EUROPE

The red colour of the tomato comes from lycopene, which protects the cells from root attacks, and beta carotene, which is a major antioxidant that plays a role in the prevention of certain diseases.

(15 kcal/100g) the tomato contains only small amounts of carbohydrates (3%), proteins (1%) and lipids (traces). It contributes to a light and low calorie diet.

(10 to 30 mg per 100 g), the tomato contributes to a better assimilation of iron and calcium.

The tomato contains traces of antitoxic elements called chlorine and sulphide. The chlorine helps to filter out the body’s waste and the sulphide protects the liver from clogging. The tomato is excellent for dissolving bad fats and eliminating them more easily.