Tomatoes, History, Nutrition And Health
At Azura, we are constantly seeking to improve our processes and the quality of our productions. We work to minimize the treatments applied to our crops.
We have been collaborating for many years with BioBest, a company specialized in integrated crop protection. The use of auxiliary insects prevents the development of pests and allows us to avoid treatments as much as possible to better preserve the nutritional assets of tomatoes.
Did you know ?
Tomatoes are the vegetable-fruit most consumed by the French in terms of volume, with a little more than 13.9kg per household per year*. With an average intake of 18.40 kcal per 100g*, it is one of the least caloric vegetables that can actually help you lose weight, while being a great source of protein, minerals, dietary fiber, and vitamins.
Indeed, with a very high water content, it is also a significant source of vitamin C (100g of raw tomatoes provide more than 15% of the Nutritional Reference Values in vitamin C*).
Sources: INSEE (The French National Institute of Statistics and Economic Studies), Interfel, and Aprifel
The tomato, this beautiful exotic, has long been rejected...
7th century: Christopher Columbus discovered the tomato in South America, when he thought he had found the road to India! The Incas had already been cultivating tomatoes but they were no larger than a cherry tomato. First introduced in France in the 16th century, tomato plants were initially grown as garden ornamentals.
18th century: Four pages of recipes using the tomato appear in the cookbook of a Parisian noble house’s chef, while in the United States, the tomato is deemed a sin by Puritans and a toxic food by scientists.
In the 1930s: In the United States, tomatoes begin to be eaten raw.
21st century: Tomatoes are now one of the most consumed fruit vegetables in the world.