Carbs In A Tomato Slice
Carbs In A Tomato Slice – The tomato is a fruit that is identical to the color red on the skin and seed-bearing fruit in the flesh is tender.
It has a sour taste and also a lot of seeds, as well as abundant enough moisture stored in the tomatoes individually on characterizes this fruit.
tomato usually used for beverages in the form of juice.
So it can be its own fresh caused a sensation at the moment.Tomato plants are small-fringed and have serrated leaves.
The tree height is only this about 1 meter up to 3 meters.
Tomatoes much favored by the public.
A distinction than any other fruit lies in the taste, benefits, forms, and colors.The shape of the tomato itself varies.
There is the round as an Apple, round flattened, and nothing like the light bulb.
Nutrition And The Benefits Of Tomato
Tomato fruit in many contained substances that are useful for the human body.
Substances that contained, among others, carbohydrates, protein, fat,
vitamins B1, B2, B3, and C, calcium, phosphorus, iron, sodium, potassium, fiber, and water.
Tomatoes contain carotene which serves as provitamin A and forming Lycopene which is able to prevent cancer.
Tomatoes also have myriad benefits, as a natural medication or herbal treatment is effective for tomatoes:
- Prevent and treat appendicitis
- Help cure disease nyctalopia
- Treat the teeth and gums
- Keep stamina
- Treat acne
- Treat a disease caused by a deficiency of vitamin C
- Accelerates wound healing
- Prevents gallstone in urethra, lever, gout, asthma
Tomato Nutrition Facts
Do you know how many carbs in a tomato slice? Maybe some people don’t know this. In the plum tomatoes, there are some nutrients, the following list of nutrients contained in tomato fruit,
The content of the nutritional value of fresh tomatoes on each 100 g as follows:
- Carotene (vitamin A)————1500 S.I.
- Thiamin (vitamin B) –-–-–-–-–-–-– 60 μg
- Riboflavin (vitamin B2) –-–-–-–-–-
- Ascorbic acid (vitamin C)—–40 mg
- Protein –-–-–-–-–-–-–-–-–-–-– 1 g
- Carbohydrates——————–4.2 g
- Fat————————0.3 g
- Calcium (Ca) –-–-–-–-–-–-–-–-– 5 mg
- Phosphorus (P) –-–-–-–-–-–-–-–-–-– 27 mg
- Iron (Fe) –-–-–-–-–-–-–-–-– 0.5 mg
- The edible part (BDD)–95%
Although the content of carbs in a tomato slice was not so big, the tomatoes are also very good for your diet program.
the content of carbs in a tomato slice and minerals and vitamins play a role in helping to lose weight.
Carbohydrates are zak is very important for living beings such as humans. Here we will discuss a little bit about carbohydrates.
Carbohydrates are the main source of energy for the human body. Karbohidarat is a nutritional substance contained in food which is composed of the elements Carbon (C), hydrogen (H), and oxygen (O).
Types of carbohydrates found in foods, in General, is divided into 3 types based on molecular Size: Monosaccharides, Disaccharides, and polysaccharides.
Polysaccharide in animal foodstuffs that can digest called Glycogen.
If studied in carbohydrate nutrition in shipwreck into two types namely, simple carbohydrates and complex carbohydrates
Simple carbohydrates are generally soluble in water. This is because of its small and simple carbohydrates consist of only one to two molecules i.e. Monosaccharides and disaccharides.
A monosaccharide is the smallest unit of carbohydrates that are differentiated into glucose and fructose. This is a form of a monosaccharide that can be directly ingested by the body without having to go through the process of digestion.
A disaccharide is a combination of two monosaccharide molecules. One example of a disaccharide is sucrose sugar i.e. kitchen that is often used for cooking and is a combination of glucose and fructose molecules.
In addition, there is also lactose which is a combination of glucose and galactose molecules contained in the milk.
Very different from the type of monosaccharide, ties that combine two monosaccharide molecules must be removed first to be absorbed.
This process occurs through the process of digestion by enzymes
Complex carbohydrates are generally insoluble in water.
This is due to their large size and composed of many molecules, namely three or more monosaccharide molecules.
Part of this is the Oligosakarida complex carbohydrates (monosaccharide molecules are composed of 3-10) and polysaccharides (consisting of 10 monosaccharide molecules >).
Same is the case with the disaccharide bond, all of which combine the molecules of sugar must be removed first to be absorbed.
Therefore, absorption of complex carbohydrates become more complicated than simple carbohydrates. Complex carbohydrates are widely available on many kinds of food that we consume, one example is the starch or starch that you can find on potatoes, rice, cassava, and Yam
Sources of carbohydrates are very much like rice, corn, wheat, bananas and tomatoes more source.
Examples of some sources of carbohydrates
Lots of sources of carbohydrates that are present around the US such as:
Carbohydrates In the roots/tubers: yams, cassava, Taro, potatoes, and others.
carbs In Vegetables: Leaf Green.
carbohydrates In seeds: rice, corn, wheat
carbs In fruit: tomatoes, bananas and all kinds of fruit that tastes sweet.
The Function Of Carbohydrates For Living Beings
1. Carbohydrates as an energy source the main body
This is the main function of carbohydrates which acts as the body’s energy supply, each gram of carbohydrates contain 4 calories.
2. Carbohydrates As energy reserves in muscles and the liver
Such as the presence of Carbohydrates contained in blood serves as glucose to the body’s energy,
3. Carbohydrates function to ease digestion
4. Carbohydrates serve as a natural sweetener
Carbohydrates also serves as a giver of natural sweetness in foods especially Disaccharides and Monosaccharides carbohydrates type
Diseases associated with Carbohydrates
- Obesity: overweight due to an excess of calories/excess carbohydrate
- Marasmus: a condition of serious malnutrition in protein and calorie deficiencies.
- Diabetes Mellitus: disorders of carbohydrate metabolism
- Lactose intolerance lactose metabolism disorders: due to a deficiency of the enzyme lactase.