Given the skyrocketing prices of tomatoes, many of us are worried about what to put out on the table. But truth be told, in India, much like onion, tomatoes have become a part of the food preparation ritual because of their colour and flavour rather than their nutritional requirements. Unlike Mediterranean cuisine, which uses them blended and pureed raw, we really use a small bit in comparison. So nutritionally speaking, you are not missing much when it comes to tomatoes. As for their nutritional value, they can be derived from other food sources, which can be healthy for your body. So from a nutritionist’s point of view, it’s not like your life depends on tomatoes.
First, let’s look at the nutritional profile of tomatoes. They are high in lycopene, which studies have found to be good in managing blood cholesterol and triglycerides. Lycopene has been proven to have anti-cancer, antioxidant, anti-inflammatory and antidiabetic properties. In fact, in Mediterranean countries, tomatoes are had with olive oil simply because they boost the absorption of lycopene. Tomatoes are rich in potassium, vitamins B, C and E and antioxidants like beta carotene, lutein, flavonoids, phenolic acids and tannins.
Now all of this can be sourced from many other food sources. For its tanginess and sourness, the clear substitutes for tomato are curd, tamarind, vinegar, amla, lemon juice and kokum. For gravy colour, some people add a bit of squashed beetroot or red bell pepper.