This is one of the icons of Mediterranean diet which was brought to the European continent by Christopher Colombus. Its name has its origin on the Aztec term “tomatl”, which means swollen fruit. According to several studies, this food was widely used by the pre-Inca civilization inhabitants who lived in the mountain range of the Andes.
It is not surprising that tomato cultivation in Europe is highly widespread. The production of this food reaches figures of more than 4 million tons per year. This resource is a key ingredient in almost the vast majority of the cuisines of the continent, especially for its qualities and the benefits it provides to overall health.
The intense red color of the fruit is due to its high content of lycopene. It is an important antioxidant substance that exerts a protective effect against a wide variety of cardiac problems. It also concentrates an important amount of vitamins A, B and C. Additionally it has low levels of fats and calories which make it an ideal component for weight loss diets.
Additionally, this food provides valuable assistance in cases of poor digestion since it contains acidic organic salts like citrates.
The plant, which originates from the American continent, is widely produced in Europe for its edible tuber. The cultivation of this food can be traced back around 8000 years ago and it is also attributed to the inhabitants of the mountain range of the Andes.
It is believed that the plant arrived to the European continent through north and south sea routes. Its tuber, besides being delicious and easy to cook, is an important source of nutrients. Potatoes are extremely rich in vitamin B6, a substance that naturally promotes cell renewal, a healthy nervous system and a balanced mood.
Only 100 grams of baked potatoes contain around 20% of the daily requirements of nutrients. In addition, this food stimulates the production of a hormone known as GABA or gamma-aminobutyric acid which reduces stress and helps the body to relax and fall asleep.
It always has been the main constituent of the diet of cultures such as Mayas and Aztecs and a fundamental piece of their cosmogony. It acquired a special role in European gastronomy since the nineteenth century at the time of the Industrial Revolution, when its optimum production was discovered. According to statistical studies, the continent produces more than 6 million tons of this food every year.
It was a plant of great value for the inhabitants of pre-Hispanic Mexico. Back then it was widely used in the practice of rituals and it was also employed as a currency in trade. When conquerors tasted it for the first time, their palates were dazzled by its flavor. For that reason, it became very soon one of the favorite exotic foods found in America.