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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Tomato (Solanum lycopersicum)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Solanum lycopersicum<small>Nightshade family (Solanaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fruit<small>Avoid green parts and unripe fruits<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, sour, umami<small>rich in natural glutamate<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Andes, domesticated in Mexico<small>in Europe only as an ornamental plant<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Lycopene<small>cooked and more readily available with oil<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Austria<\/div>\n<div class=\"v\">Tomatoes<small>the paradise apple<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Tomatoes are the vegetable that becomes healthier when cooked: their red pigment lycopene is absorbed far more effectively from tomato paste and sugo with olive oil than from the raw fruit. For two hundred years in Europe, tomatoes were considered poisonous. Avoid green parts and be cautious if you suffer from heartburn or histamine intolerance.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>Considered poisonous for two hundred years<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/gemuese-tomate.jpg\" alt=\"Rote Tomaten auf einem Holztisch\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">When the tomato came to Europe in the 16th century, it was planted as an ornamental plant - hardly anyone wanted to eat it.<\/p>\n<p class=\"ea-drop\">The wild forms of the tomato grow in the Andes between Ecuador and Peru; it was domesticated in Mexico, where the Aztecs cultivated it. <em>xitomatl<\/em> Spanish conquerors brought it to Europe in the 16th century. Because it belongs to the nightshade family, like belladonna and mandrake, it was long considered suspect; it was called love apple or golden apple \u2013 Italian. <em>Pomodoro<\/em> - and pulled them in the garden.<\/p>\n<p>Tomatoes were eaten in Italy and Spain from the 17th and 18th centuries onwards, but they didn&#039;t really become popular in Germany until the 20th century. Today, they are the most consumed vegetable in Germany, with around 30 kilos per person per year, including ketchup and tomato sauce. There are over ten thousand varieties \u2013 from cherry tomatoes to oxheart tomatoes.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the tomato does for you<\/h2>\n<p class=\"ea-drop\">Tomatoes provide vitamin C, potassium, folate, vitamin K and especially <strong>Lycopene<\/strong>, Lycopene, the red carotenoid that comes almost exclusively from tomatoes in our diet, is a powerful antioxidant and has been the subject of research for decades.<\/p>\n<p>Large observational studies link a high consumption of <strong>cooked tomato products<\/strong> with a lower risk of prostate cancer and cardiovascular disease; meta-analyses found slight improvements in blood pressure and LDL cholesterol. In a small study, daily consumption of tomato paste with olive oil over ten weeks reduced sunburn after UV exposure by about 40 percent \u2013 an internal form of sun protection, but one that does not replace sunscreen.<\/p>\n<p>The form is crucial: Lycopene is located in the cell walls and is fat-soluble. Studies have shown that it is absorbed about four times better from tomato paste than from fresh tomatoes. This is one of the rare cases where processed and cooked is the healthier choice.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 4 \u00d7<\/b><span>more readily available lycopene from tomato paste<\/span><\/div>\n<div class=\"ea-zahl\"><b>\u2013 40 %<\/b><span>Less sunburn after 10 weeks of tomato paste (study)<\/span><\/div>\n<div class=\"ea-zahl\"><b>30 kg<\/b><span>Every person in Germany eats tomatoes per year<\/span><\/div>\n<div class=\"ea-zahl\"><b>10.000+<\/b><span>Tomato varieties worldwide<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s inside the tomato<\/h2>\n<p>Tomatoes are 94 percent water. They contain <strong>Lycopene<\/strong>, beta-carotene, vitamin C, potassium, folate, vitamin K, flavonoids such as naringenin in the peel and plenty of free <strong>Glutamate<\/strong> - that&#039;s why ripe and dried tomatoes taste so savory.<\/p>\n<p>Green plant parts, stem base and unripe green fruits contain the alkaloid <strong>Tomatin<\/strong> (formerly equated with solanine), which in larger quantities can cause nausea and abdominal pain. Ripe tomatoes contain hardly any of it. Tomatoes also release histamine and contain biogenic amines.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the tomato stronger<\/h2>\n<p>Tomatoes need fat and heat for their lycopene - and salt, basil and time for their flavor.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Lycopene<\/span><\/p>\n<div class=\"mit\">with <i>olive oil<\/i><\/div>\n<p>Lycopene is fat-soluble - tomatoes always with oil, sugo with a good drizzle of olive oil.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\"><i>cooked &amp; concentrated<\/i><\/div>\n<p>Tomato paste and long-simmered sugo provide many times the amount of available lycopene.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">with <i>Basil &amp; Garlic<\/i><\/div>\n<p>The Italian Trinity.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Umami<\/span><\/p>\n<div class=\"mit\">with <i>Parmesan &amp; Mushrooms<\/i><\/div>\n<p>Glutamate meets glutamate - tomato sauce with Parmesan or dried porcini mushrooms.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">lettuce<\/span><\/p>\n<div class=\"mit\">with <i>Salt &amp; Time<\/i><\/div>\n<p>Salt the tomatoes and let them sit for ten minutes - the juice will become the dressing.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Legumes<\/span><\/p>\n<div class=\"mit\">with <i>Beans &amp; Lentils<\/i><\/div>\n<p>Tomato sauce makes legumes juicy - and its vitamin C helps with iron absorption.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not in the <i>Refrigerator<\/i><\/div>\n<p>Below 12 \u00b0C, tomatoes irretrievably lose their aroma - store at room temperature.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>besides other fruit<\/i><\/div>\n<p>Tomatoes release ethylene, which causes cucumbers and lettuce to wilt quickly.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">not at <i>Reflux<\/i> in quantities<\/div>\n<p>Tomato acid, and especially tomato sauce, can trigger heartburn.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">histamine<\/span><\/p>\n<div class=\"mit\">not at <i>Histamine intolerance<\/i> thoughtless<\/div>\n<p>Tomatoes release histamine and are among the most common triggers.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Green<\/span><\/p>\n<div class=\"mit\">not <i>green parts<\/i> eat<\/div>\n<p>Remove the stem end; use unripe green tomatoes only in small quantities and cooked (e.g., as chutney).<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not in <i>aluminum<\/i> cook for a long time<\/div>\n<p>The acid dissolves aluminium from pots and foils - use stainless steel, enamel or glass.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Sugo<\/span><span class=\"w\">Tomatoes, olive oil, garlic, simmer gently for one hour.<\/span><\/li>\n<li><span class=\"g\">Caprese<\/span><span class=\"w\">Tomatoes, mozzarella, basil, olive oil.<\/span><\/li>\n<li><span class=\"g\">gazpacho<\/span><span class=\"w\">Cold Spanish soup with cucumber, peppers, bread, and vinegar.<\/span><\/li>\n<li><span class=\"g\">Shakshuka<\/span><span class=\"w\">Eggs in a spicy tomato and bell pepper sauce.<\/span><\/li>\n<li><span class=\"g\">Bruschetta<\/span><span class=\"w\">Toasted bread with tomatoes, garlic, and basil.<\/span><\/li>\n<li><span class=\"g\">Oven-roasted tomatoes<\/span><span class=\"w\">Halved and slowly roasted with thyme, olive oil and salt.<\/span><\/li>\n<li><span class=\"g\">Tomato soup<\/span><span class=\"w\">Made with canned tomatoes, onion, and a little cream.<\/span><\/li>\n<li><span class=\"g\">Panzanella<\/span><span class=\"w\">Tuscan bread salad with tomatoes and red onion.<\/span><\/li>\n<li><span class=\"g\">Chili sin Carne<\/span><span class=\"w\">Beans, tomatoes, cumin, chili.<\/span><\/li>\n<li><span class=\"g\">Green tomato chutney<\/span><span class=\"w\">Unripe tomatoes at the end of the season with onion and vinegar.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Out of season, good canned tomatoes and passata are better than watery winter tomatoes - they are harvested ripe and processed immediately, providing more lycopene.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Sun protection from the inside<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Daily tomato puree with olive oil<\/h3>\n<ol>\n<li>From spring onwards, eat about 40g of tomato paste (two heaped tablespoons) daily.<\/li>\n<li>Always together with about a tablespoon of olive oil - for example in sugo, soup, spread or dressing.<\/li>\n<li>Maintain for at least eight to ten weeks before the sun becomes strong.<\/li>\n<li>Nevertheless, use sunscreen as usual and avoid the midday sun.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>To support the skin&#039;s own protective mechanisms against UV radiation. In the study, skin redness after defined UV irradiation was reduced by approximately 40 percent after ten weeks \u2013 this corresponds to a sun protection factor of about 2 to 3.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>40g of tomato paste per day. This is not a substitute for sunscreen, clothing, and shade. Do not consume this amount regularly if you have reflux, histamine intolerance, or kidney disease (potassium deficiency).<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Tomatoes are not mentioned in classical Ayurvedic texts. Today, they are considered sour and heating: they can aggravate Pitta and, when raw, also Vata. Cooked, with cumin and ghee, they are a common ingredient in Indian cuisine.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the tomato (<strong>Xi Hong Shi<\/strong>Sweet and sour, and slightly cooling. It is said to clear heat, build up body fluids, strengthen the stomach, and soothe the liver \u2013 for thirst, dry mouth, and loss of appetite in summer.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Heartburn:<\/strong> Tomatoes and tomato sauces are common triggers.<\/li>\n<li><strong>Histamine intolerance:<\/strong> Tomatoes release histamine.<\/li>\n<li><strong>Green parts:<\/strong> Remove the stem end; do not eat the leaves and stems.<\/li>\n<li><strong>Kidneys:<\/strong> Tomato paste is very high in potassium - consult your doctor about the amount consumed if you have kidney failure.<\/li>\n<li><strong>Allergy:<\/strong> Rare, with cross-reaction to grass pollen and latex.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/basilikum-ocimum-basilicum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">basil<\/span><span class=\"d\">The inseparable partner.<\/span><\/a><a href=\"\/en\/wiki-archiv\/knoblauch-allium-sativum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Garlic<\/span><span class=\"d\">For every sugo.<\/span><\/a><a href=\"\/en\/wiki-archiv\/oregano-origanum-vulgare-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">oregano<\/span><span class=\"d\">For pizza and tomato sauce.<\/span><\/a><a href=\"\/en\/product\/bergoregano\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Bergoregano<\/span><span class=\"d\">The perfect aroma for every tomato sauce.<\/span><\/a><a href=\"\/en\/product\/rosmarin-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Dried rosemary<\/span><span class=\"d\">For oven-roasted tomatoes.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">Freshly ground over Caprese.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>G\u00e4rtner C, Stahl W, Sies H. <em>Lycopene is more bioavailable from tomato paste than from fresh tomatoes.<\/em> American Journal of Clinical Nutrition 1997; 66(1): 116\u2013122.<\/li>\n<li>Stahl W et al. <em>Dietary tomato paste protects against ultraviolet light-induced erythema in humans.<\/em> Journal of Nutrition 2001; 131(5): 1449\u20131451.<\/li>\n<li>Giovannucci E et al. <em>Intake of carotenoids and retinol in relation to risk of prostate cancer.<\/em> Journal of the National Cancer Institute 1995; 87(23): 1767\u20131776.<\/li>\n<li>Cheng HM et al. <em>Tomato and lycopene supplementation and cardiovascular risk factors: a systematic review and meta-analysis.<\/em> Atherosclerosis 2017; 257: 100\u2013108.<\/li>\n<li>USDA FoodData Central: <em>Tomatoes, red, ripe, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Tomate (Solanum lycopersicum) Botanischer Name Solanum lycopersicumNachtschattengew\u00e4chse (Solanaceae) Verwendet wird Die Fruchtgr\u00fcne Teile und unreife Fr\u00fcchte nicht Geschmack S\u00fc\u00df, sauer, umamireich an nat\u00fcrlichem Glutamat Herkunft Anden, domestiziert in Mexikoin Europa erst als Zierpflanze Bekannt f\u00fcr Lycopingekocht und mit \u00d6l besser verf\u00fcgbar \u00d6sterreich Paradeiserder Paradiesapfel Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls<\/p>",
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