Tomato paste
Tomato paste – the concentrated weight received as a result of heat treatment of fresh tomatoes. At 
paste production ripe tomatoes are cleared of a thin skin and seeds, are wiped and uvarivatsya. During cooking as a result of evaporation of the moisture which is contained in tomatoes there is a gradual increase in concentration of dry matters up to 30-45 percent. The higher in paste concentration of dry components, the more tomatoes it was used for its preparation and subjects it is more qualitative. In the course of heat treatment tomatoes keep the most part of useful properties. Therefore the natural tomato paste made of ripe fresh tomatoes is considered very useful product.
The paste prototype from tomatoes for the first time was made in the 19th century. At that time the Italian culinary specialists tried to make tomato sauce with addition of olive oil with garlic and pepper. Now paste from tomatoes is produced in two types – in the form of the salty paste going on sale in tin or glass jars or in the form of unsalted paste. Unsalted paste is sold most often in barrels.
Distinguish the following grades of tomato paste: extra, premium and first grade. Paste of a grade extra and the premium has saturated orange-red color. Paste of the first grade most often brownish shade. The most valuable and qualitative the paste made of the tomatoes collected and processed in one day is considered.
Structure and caloric content of tomato paste
The mass fraction of dry matter is considered a quality indicator of paste. Normal it is not necessary to add any additional components (fragrances, dyes, starch) as it contains all necessary, including small amount of salts and sugars to tomato paste.
Are a part of this product starch, mono - and disaccharides, organic acids and food fibers. A significant amount of vitamin A (300 mkg) is a part of paste. There are in it also RR vitamins, E, C, B1 and B2 vitamin. Many useful properties of tomato paste are explained by the considerable content of potassium (875 mg), phosphorus (68 mg) and magnesium (50 mg). Besides, paste contains iron, sodium and calcium.
Caloric content of tomato paste – 100 kcal on hundred grams of a product. Hundred grams of a product contain 4,8 g of proteins and 19 g of carbohydrates.
Useful properties of tomato paste
Low caloric content of tomato paste allows to consider her a dietary product. The tomato diet is also recommended at diseases of veins and tendency to a thrombogenesis. Recommend paste and at rheumatism, gout.
According to scientists, the greatest concentration of useful natural antioxidant of lycopene is observed not in fresh tomatoes, namely in the boiled or baked vegetables. This valuable natural component in paste is approximately ten times more, than in fresh tomatoes. It is proved that antioxidant the lycopene protecting organism cells from a negative impact of the environment and from a senilism is much better acquired after temperature processing. Therefore useful properties in tomato paste it is much bigger, than in fresh tomatoes.
High 
content of potassium in this product provides full functioning of cardiovascular system, and also helps to lower arterial pressure.
The American doctors recommend to eat as often as possible paste from tomatoes. In their opinion if daily to use though a small amount of tomato paste or sauces from it, the risk of development of oncological diseases decreases half. Tomato paste, as well as in tomatoes, contains joy hormone – serotonin. Therefore its use helps to cope with a stress and increases mood. It is daily desirable to use not less than three dessertspoons of tomato paste. It is the best of all to combine fresh tomatoes and sauces on their basis. It is important that lycopene is acquired only in the presence of fats.
Paste from tomatoes improves digestion. At the use of a product the increased allocation of a gastric juice is observed. For this reason it is useful to use paste with heavy food, for example, with macaroni.
In the spring this useful foodstuff can perfectly replace carrots. It contains the vitamin A useful to sight and slowing down aging processes. Phosphorus in paste promotes strengthening of teeth, a bone tissue and nails.
Harm of tomato paste
Speaking about harm of tomato paste, it should be taken into account that the natural qualitative product is almost not capable to influence a human body negatively. Harm from tomato paste can be notable if at its production cheap raw materials with addition of water, starch, stabilizers and preservatives were used.
With care it is necessary to use paste at a hyperoxemia of a gastric juice, at gastritis or a peptic ulcer of a stomach, at cholelithiasis. The excessive use of paste can lead to increase in acidity and emergence of unpleasant feelings in a stomach.
During life the average person develops neither more nor less two big pools of saliva.
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