Tomato – characteristics, nutritional profile and its dietary importance for expectant mothers and individuals with uric acid stone disease
Tomasz Jankowski
2026-05-19
6 min. read
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According to 2006 agricultural data, tomatoes accounted for twelve percent of Poland’s total vegetable cultivation. By 2008, the average annual per capita consumption of this vegetable had reached ten kilograms. Within the country, tomatoes—alongside brassicas, root vegetables, and cucumbers—rank among the most frequently consumed produce. Nevertheless, when compared to consumption levels in other European nations, Poland still lags behind. That said, the observed upward trend in tomato intake represents a promising indicator for future dietary patterns.
The properties of tomatoes
Awareness of the principles of rational nutrition is becoming more and more widespread and more often than ever, the choice of products is dictated by their nutritional value. Thus, tomatoes are valued not only for their taste but also for their high nutrient value. Their anti-health properties are due primarily to the carotenoids they contain, and especially to lycopene. Lycopene is a compound that the human body does not synthesize, so it must be supplied from the outside. Among carotene products, it is the one that has the greatest anti-inflammatory activity.
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