Suppression
Tomatoes
Category: Food
Type
Voluntary
Introduction and description

Tomatoes [Lycopersicon esculentum], are plants in the family Solanaceae.
This means that not only are all the green parts of the plant poisonous, but you have to take care about unripe fruit as well.
I have provided a section on green tomatoes that explains this. Other botanical names for the plant include Lycopersicon lycopersicum.

Tomatoes are, of course, delicious and some of the older more obscure varieties are the most delicious. One of my abiding memories is of eating a dish of freshly sliced tomatoes with a little sugar and oil in Czechoslovakia, slightly after the fall of the iron curtain. We had walked deep into the countryside and found a local tavern that sold simple food. The tomatoes tasted like a savoury fruit, which is of course what they are, but you would not ever guess that from some of the bland varieties sold in supermarkets. The flavour of the tomatoes in my meal was truly intense, like savoury peaches or plums, simply delicious.
And of course you can make purees, concentrates, ketchups, chutneys and tomato juice from tomatoes. You can even make jam. I have provided an observation that shows that at one time tomato juice was a staple health food, drunk by those with TB in hospitals, and consumed to prevent disease.
Background
The tomato is widely grown throughout the world and there are many named varieties. Over the considerable period of cultivation by humans two distinct types have emerged. These are:-
- L. esculentum cerasiforme (Dunal.)A.Gray. This is the cherry tomato. Closer to the original species, it produces a large crop of small fruits with a delicious sweetness.
- L. esculentum esculentum. This is the more commonly grown tomato with much larger fruits. There are a very large number of cultivars with a wide variety of colours and fruit shapes and sizes.

Lycopersicon esculentum is an annual growing to 2 m (6ft) by 0.4 m (1ft 4in). It is hardy up to a point, but is frost tender. Here in the North of England it is better grown under glass. It is in flower from June to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by insects. This means you could grow a single plant on a patio and it would produce tomatoes. They grow on most well drained soils, really dislike the shade, need lots of water when the tomatoes are forming and if the soils are poor need regular feeding.
Tomato plants also need a hot sunny summer if they are to fruit well. Some varieties have been developed that can be successfully grown outdoors during the summer in temperate climates, although good summers are still required in order to get reasonable yields. Varieties have been developed in Eastern Europe that can flower and set fruit at 7°c.

Tomatoes are a good companion plant, helping to keep their companions free of insect pests. But care has to be taken with them as they can suffer from mildew and rust and the dreaded tomato mosaic virus. They dislike growing near fennel, kohl-rabi, potatoes and brassicas. There may be perceived competition from these plants as potatoes, for example, are the same family.
Medicinally, a number of claims are made for tomatoes. The skin of tomato fruits is a source of lycopine, a substance claimed to ‘have been shown to protect people from heart attacks’. A homeopathic remedy is made from the plant. It is used in the treatment of rheumatism and severe headaches.
The observations show actual scientific research into these properties. The table of nutrients from Dr Duke is perhaps more helpful in this respect as it has clear uses in protecting against vitamin and mineral deficiency. The table also shows what an extraordinarily complex plant the tomato is. Any researcher who concentrates on just one chemical as being some magic cure-all is being, frankly, stupid.

One thing is worth pointing out. The fruit in Dr Duke’s analysis had mercury, lead, silver and nickel in it. Remember that a plant can only take up what is in the soil, as such it may mean that the soil on which this specimen was planted was contaminated – perhaps it was near a road or similar when leaded petrol was in use. But it also highlights the fact that the plant does take up these heavy metals, as such one could regard it in two ways – as a useful plant in cleaning up industrial sites, but also a plant whose fruit needs to be avoided if it has been grown in heavily polluted soil.
There is also a very positive way of looking at this property. It is possible that tomatoes grown in unpolluted soil have a chelating ability on us humans, helping to remove mercury, lead and nickel from our systems.
Tomatoes grown in polluted water also have a knack of picking up bacteria. Thus we can use the same argument. Do not eat tomatoes that could have been near a contaminated water supply - cases of salmonella poisoning have been caused by this. But on the other hand, if you know that the tomates you are eating are bacteria free, it may be they have an anti-bacterial effect on you!
Method

There must be millions of ways to use tomatoes. In soups, in stews, in pizzas, in savoury sauces for pasta, raw in salads.
As marrows tend to be fairly plentiful when tomatoes are, roasted marrow and tomatoes cooked in olive oil with herbs and sea salt is delicious.
Various forms of dried tomato are also available these days in various stages of dryness! All are delicious in their own ways and the semi-dried often come in olive oil with herbs added.
Chemical constituents

The following extraordinary long table was derived from Dr Duke's plant database. The table itself shows the constituents of the fruit with its seeds.
The flower [without any green bits or stalk] contains – rather intriguingly, Adenosine, [as well as DIHYDROZEATIN, N(6)-ISOPENT-2-ENYL-ADENINE, TOMATINE, ZEATIN-GLUCOSIDE and ZEATIN-RIBOSIDE]. I have no idea whether the flower is edible and it is not worth the risk of trying it, if you don’t know the action of the other chemicals, but the presence of Adenosine is positive – it has a calming influence.
In the following list I have marked the constituents as follows:

Minerals - are marked in Blue. There were both useful and unhelpful minerals in this specimen, for the reasons outlined above. The needed minerals present were
- Sulphur
- Arsenic
- Silicon
- Boron
- Vanadium
- Potassium
- Cobalt
- Chromium
- Sodium
- Calcium
- Phosphorus
- Magnesium
- Selenium
- Iron
- Copper
- Iodine
- Manganese
- Zinc
- Molybdenum

which makes tomatoes a very useful food. The only mineral needed but not present was: Chloride.
The unhelpful minerals in this specimen were aluminium [although there may be some uses in tiny amounts as a boost to the immune system], nickel, mercury, lithium, lead, silver, strontium, titanium, and zirconium. Of these mercury, lead and nickel are unwanted, whereas the others may have a role in helping our gut flora that we are not aware of at the moment.
Vitamins are marked in orange. Those present include:
- Vitamin B1 - also known as thiamin
- Vitamin B2 - also known as riboflavin
- Vitamin B3 - also known as niacin
- Vitamin B5 - also known as pantothenic acid
- Vitamin B7 - also known as biotin
- Vitamin C
- Vitamin E - alpha tocopherol is a part of Vitamin E
Tomatoes, at least this sample, do not appear to contain:

Essential fatty acids are marked in green. Tomatoes contain both types needed
Essential amino acids are marked in violet. Tomatoes contain the following, all the essential amino acids are there:
- Isoleucine
- Lysine
- Leucine
- Methionine
- Phenylalanine
- Threonine
- Tryptophan
- Valine
- Histidine
Of the six amino acids considered conditionally essential in the human diet, tomatoes contain
- arginine
- glycine
- proline
- tyrosine.
Cysteine is not directly present, nor is glutamine, but precursor chemicals are.
Fruit and seed |
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1',2'-EPOXY-1',2'-DIHYDRO-BETA-EPSILON-PSEUDOCAROTENE 1',2'-EPOXY-1',2'-DIHYDRO-BETA-PSI-CAROTENE 1,2-EPOXY-1,2-DIHYDRO-PSI,PSI-CAROTENE 1-BUTYL-2-THIAZOL 1-O-FERULOYL-BETA-D-GLUCOSE 1-O-P-COUMAROYL-BETA-D-GLUCOSE 10,16-DIHYDROXY-DECANOIC-ACID 10,16-DIHYDROXY-HEXADECANOIC-ACID 16-HYDROXY-HEXADECANOIC-ACID 2-BUTANONE 2-PENTANONE 2-PROPANONE 24-(R)-ETHYL-LOPHENOL 24-METHYL-31-NOR-LANOST-9(11)-EN-3-BETA-OL 24-METHYL-LOPHENOL 24-METHYLENE-CYCLOARTANAL 31-NOR-LANOST-8-EN-3-BETA-OL 31-NOR-LANOST-9(11)-EN-3-BETA-OL 31-NORCYCLOARTENAL 4-ALPHA-24-DIMETHYL-CHOLESTA-7,24-DIEN-3-BETA-OL 4-ALPHA-METHYL-24-ETHYL-CHOLESTA-7,24-DIEN-3-BETA-OL 5,6-EPOXY-5,6-DIHYDRO-PSEUDO-PSEUDOCAROTENE 5-HYDROXYTRYPTAMINE 9,10,16-TRIHYDROXYHEXADECANOIC-ACID 9,10,18-TRIHYDROXY-OCTADECANOIC-ACID ABSCISIC-ACID-1',4'-TRANS-DIOL ACETALDEHYDE: ACETIC-ACID ACETONE ALANINE 30 - 4,132 ppm ALPHA-AMYRIN ALPHA-CAPROLACTONE ALPHA-IONENE ALPHA-KETO-GLUTARIC-ACID ALPHA-LINOLENIC-ACID 30 - 496 ppm ALPHA-NONALACTONE ALPHA-OCTALACTONE ALPHA-OXOGLUTARIC-ACID ALPHA-PINENE ALPHA-TOCOPHEROL 7 - 143 ppm ALUMINUM 0.3 - 1,700 ppm ARABIC-ACID ARGININE 1 - 3,637 ppm ARSENIC 0.003 - 0.043 ppm ASCORBIC-ACID 50 - 2,952 ppm ASH 5,700 - 105,461 ppm ASPARAGINE 300 ppm; ASPARTIC-ACID 1,230 - 20,332 ppm AUROXANTHIN BARIUM 60 ppm; BENZALDEHYDE BENZYL-ALCOHOL BETA-ALANINE 6 ppm; BETA-AMYRIN BETA-CAROTENE 7 - 113 ppm BETA-IONENE BETA-SITOSTEROL BIOTIN BORON 96 ppm; BUTANOL-2-ON-3 BUTANOLS BUTYROLACTONE CADMIUM 0.005 - 1.7 ppm CAFFEIC-ACID 6 ppm; CAFFEIC-ACID-4-O-BETA-D-GLUCOSIDE CALCIUM 60 - 2,400 ppm CAMPESTEROL CAPRYLIC-ACID CARBOHYDRATES 43,400 - 717,400 ppm CELLULASE CELLULOSE CERIUM 7 - 60 ppm CHLORINE 510 ppm; CHLOROGENIC-ACID 18 ppm CHLOROPHYLL 3 - 30 ppm CHLOROPHYLL-A CHLOROPHYLL-B CHROMIUM 3 ppm; CINNAMALDEHYDE CIS-3-HEXENOL-1 4 - 40 ppm CIS-5'-BETA-PSEUDOCAROTENE CIS-5'-EPSILON-PSEUDOCAROTENE CIS-5'-NEUROSPORENE CIS-5,CIS-5'-LYCOPENE 1 - 20 ppm CIS-5-LYCOPENE 1 - 20 ppm CIS-HEXEN-3-AL CITRAL CITRIC-ACID CITROSTADIENOL COBALT 1.4 ppm; COPPER 0.4 - 100 ppm CUTIN CYCLOARTANOL CYCLOEUCALENOL CYCLOHEXANOL CYSTINE 120 - 1,984 ppm
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DAMASCENONE DECADIEN-TRANS-2,TRANS-4-AL DIACETYL DIHYDROXYTARTARIC-ACID EPOXY-5,6-IONENE EPOXY-LUTEIN ETHANOL ETHYL-PHENOL ETHYLENE EUGENOL FALCARINDIOL FALCARINOL FARNESAL FARNESYL-ACETONE FAT Fruit 1,330 - 47,441 ppm; Seed 150,000 - 250,000 ppm FERULIC-ACID FERULIC-ACID-O-BETA-D-GLUCOSIDE FIBER 4,700 - 77,691 ppm FLUORINE 0.02 - 1.7 ppm FOLACIN 2 ppm; FORMIC-ACID FRUCTOSE 11,700 ppm; FUMARIC-ACID FURFURAL GABA 220 - 480 ppm GAMMA-CAROTENE GERANYL-ACETONE GIBBERELLINS GLUCOSE 16,300 ppm; GLUTAMIC-ACID 90 - 54,053 ppm GLYCERIC-ACID GLYCINE 23 - 3,637 ppm GLYCOLIC-ACID GLYOXAL GRAMISTEROL GUAIACOL HEMICELLULOSE HEPTADIEN-TRANS-2,CIS-4-AL HEPTADIEN-TRANS-2,TRANS-4-AL HEPTULOSE HEXADIEN-TRANS-2-,TRANS-4-AL HEXANOLS HISTIDINE 30 - 2,149 ppm HYDROCINNAMALDEHYDE I-VALERALDEHYDE I-VALERIC-ACID IODINE IRON 1 - 800 ppm ISOAMYLOL 7 - 40 ppm ISOLEUCINE 210 - 3,471 ppm ISOVALERALDEHYDE 0.006 ppm; JSGGALACTURONIC-ACID KAEMPFEROL KETOHEPTOSE LACTIC-ACID LANOSTEROL LEAD 0.003 - 60 ppm LEUCINE 330 - 5,455 ppm LEUCINES 1 - 90 ppm LINALOL LINOLEIC-ACID 830 - 13,720 ppm LINOLENIC-ACID LITHIUM 0.28 - 0.68 ppm LOPHENOL LUPEOL LUTEIN LUTEIN-5,6-EPOXIDE LUTEIN-EPOXIDE LYCOPENE 1 - 20 ppm LYCOPHYLL LYCOXANTHIN LYSINE 20 - 5,455 ppm MAGNESIUM 70 - 6,000 ppm MALIC-ACID MANGANESE 0.6 - 100 ppm MERCURY 0.001 - 0.002 ppm METHANOL METHIONINE 16 - 1,322 ppm METHYL-2-BUTYRIC-ACID METHYL-6-HEPTEN-5-ON-2 METHYL-GLYOXAL METHYL-SALICYLATE MEVALONIC-ACID 3 - 4 ppm MOLYBDENUM 6 ppm; MYRISTIC-ACID N-DOTRIACONTANE N-HENTRIACONTANE N-HEXANOL N-PENTANOL 7 - 40 ppm N-TETRATRIACONTANE N-TRITRIACONTANE NARCOTINE NARINGENIN NEO-BETA-CAROTENE-B NEO-BETA-CAROTENE-U NEO-CHLOROGENIC-ACID NEODYMIUM 2 - 30 ppm NEOLYCOPENE-A |
NEOLYCOPENE-B NEOXANTHIN NESTIGOGENIN NEUROSPORINE NIACIN 6 - 99 ppm NICKEL 0.01 - 5 ppm NITROGEN 1,300 - 23,330 ppm NONACOSANE O-CRESOL O-HYDROXY-ACETOPHENONE OBTUSIFOLIOL OLEIC-ACID 310 - 5,124 ppm OXALIC-ACID 36 - 263 ppm P-COUMARIC-ACID P-COUMARIC-ACID-O-BETA-D-GLUCOSIDE P-HYDROXYBENZALDEHYDE PALMITIC-ACID 210 - 3,471 ppm PALMITOLEIC-ACID 10 - 165 ppm PANTOTHENIC-ACID 1 - 61 ppm PECTIN 100 - 31,000 ppm PECTINESTERASE PENTANOLS PENTEN-1-OL-3 PHENOL PHENOLICS 27 - 570 ppm PHENYL-2-ETHANOL PHENYL-ACETALDEHYDE PHENYLACETONITRILE PHENYLALANINE 72 - 3,801 ppm PHOSPHORUS 110 - 8,400 ppm PHYTOENE PHYTOENE-1,2-OXIDE PHYTOFLUENE PHYTOSTEROLS 70 - 1,157 ppm PIPECOLIC-ACID POLYGALACTURONASE POTASSIUM 780 - 58,800 ppm PROLINE 170 - 2,810 ppm PROLYCOPENE PROPANOLS PROPIONIC-ACID PROTEIN 8,790 - 148,935 ppm PROTOPECTIN 11,700 - 24,200 ppm PYRUVIC-ACID QUERCETIN QUERCETIN-3-O-RHAMNOSIDE QUERCITRIN RIBOFLAVIN 1 - 8 ppm RISHITIN RUBIDIUM 0.3 - 22 ppm RUTIN 24,000 ppm; RUTINOSIDE S-METHYL-METHIONINE 16 - 35 ppm SALICYLALDEHYDE SELENIUM 0.001 - 0.034 ppm SERINE 57 - 3,967 ppm SILICON SILVER 1.4 ppm; SODIUM 10 - 6,600 ppm SOLANINE SQUALENE STARCH 120 - 10,000 ppm STEARIC-ACID 80 - 1,322 ppm STIGMASTEROL STRONTIUM 140 ppm; SUCCINIC-ACID SUCROSE SUGARS 15,000 - 45,000 ppm SULFUR 107 - 2,330 ppm TARTARIC-ACID THIAMIN 1 - 10 ppm THREONINE 65 - 3,637 ppm TITANIUM 140 ppm; TOMATIDINE TOMATOSIDE-A TRANS-ACONITIC-ACID TRIACONTANE TRIMETHYL-2,6,6-HYDROXY-2-CYCLOHEXANONE TRYPTAMINE TRYPTOPHAN 1 - 1,157 ppm TYRAMINE TYROSINE 38 - 2,479 ppm VALINE 1 - 3,801 ppm VANADIUM 6 ppm; VIOLAXANTHIN VIT-B-6 9 ppm; WATER 910,000 - 982,000 ppm XANTHOPHYLL YTTRIUM 6 ppm; ZEATIN ZEAXANTHIN ZETA-CAROTENE ZINC 1 - 120 ppm ZIRCONIUM 4 ppm |
Overall tomatoes are a very important food. If you give a child spaghetti bolognese, for example, with plenty of tomatoes, red meat, onions, fresh herbs and cheese, you are giving them a very balanced and nutritious meal. This is why the so called Mediterranean diet is so healthy one suspects - lots of tomatoes!!
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