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在蔬菜当中,番茄是个非常与众不同的品种,它既可以当水果,又可以当蔬菜。西方人习惯于用番茄、番茄酱和番茄沙司来做菜,中国人却喜欢凉拌或者生吃,特别是市面上深红色的“圣女果”和橙红色的小番茄,基本上是用来做水果生吃的。和其他蔬菜一样,番茄能够为人体提供维生素C、钾、膳食纤维和抗氧化成分等营养物质。番茄的酸味来自于有机酸,而甜味来自于少量的糖。它的维生素C含量约为苹果的20倍,和土豆、白萝卜、大白菜基本相当,但只有柑橘和草莓的一半左右,猕猴桃的五分之一。
Among vegetables, tomato is a very different breed, it can be used as both fruits and vegetables. Westerners accustomed to cooking with tomato, tomato sauce and tomato sauce, the Chinese people like to eat cold or raw, especially the crimson “cherry fruit” and orange-red little tomato on the market, basically Used to make raw fruits. Like other vegetables, tomatoes provide the body with nutrients such as vitamin C, potassium, dietary fiber and antioxidants. Tomato sour comes from organic acids, and sweet from a small amount of sugar. Its vitamin C content of about 20 times the apple, and potatoes, white radish, cabbage basically the same, but only about half of citrus and strawberry, one-fifth of kiwi.