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Why is tomato sauce bad for you? Here is the nutritionist’s answer

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Passata or tomato sauce is a fluid but rather dense compound, which is obtained by extracting the pulp, raw or cooked, from the whole fruit of the tomato plant. The traditional procedure, even done with the case, is very simple, here are the different steps:
It is necessary to remove the leaves and petiole from the fruit, wash and clean them well; continue to grind them very finely but excluding the skin and seeds using a specific electric or manual machine or with the classic vegetable strainer. After that it can be put in jars but it is also good to pasteurize or sterilize the jars in a pot filled with boiling water.

Tomato sauce is a preparation obtained from tomatoes, fruits which nevertheless belong to all vegetables. These vegetables have a very low energy intake, mainly provided by carbohydrates. Carbohydrates are simple and consist of fructose; the peptides are also of low biological value and the fatty acids are unsaturated. Tomato sauce does not contain cholesterol at all and the fibers, even if present, are in less quantity than the whole tomato.

As for vitamins, it provides excellent levels of vitamin C (with ascorbic acid) and pro vitamin A, in particular lycopene, the carotenoid known for its antioxidant and antitumor properties. However, it should be noted that vitamin C is easily oxidized; however, fresh tomatoes also contain folic acid. As for minerals, the sauce contains excellent concentrations of potassium and sodium and is a suitable food for any type of diet. As for contraindications, this food has none if we refer to metabolic diseases and overweight conditions.

However, it is certain that some complain of some digestive difficulty, especially if you are already in the presence of various gastric disorders such as hyperacidity, gastritis and hiatal hernia. However, it is difficult to think that this could be due to a disadvantage related to the acidity of food. The tomato sauce does not contain lactose and is well tolerated by the vegetarian and vegan philosophy with the guarantee that the processing temperature is 42°C, which makes it also suitable for raw food. Curiosity: if certified, the tomato sauce lends itself perfectly to Jewish and Muslim food; not even having contraindications to Hinduism.

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