Check the label: The hidden sugars in canned tomatoes
Canned tomatoes are available in shops all year round. We appreciate them most when the fragrant tomatoes from the garden are no longer an option. They are an invaluable ingredient in sauces and casseroles. However, it's worth paying attention to the ingredients when shopping.
Canned tomatoes are a very versatile product. They work well in soups, as an addition to pasta and casseroles, in a sauce for Italian pizza, or as an ingredient for morning shakshuka. In the UK, they are quite popular and can be found in almost every shop. You can choose between two types: whole or chopped. It's an excellent solution when you want to prepare, for example, tomato soup, and the shop-bought tomatoes no longer have enough flavour.
Are canned tomatoes healthy?
The taste of canned tomatoes depends on the quality of the raw material and the processing method. The best producers, mainly from Italy, use skinless pulp, which guarantees the best taste. In addition, ripe specimens are canned, which further enhances the aroma.
These tomatoes are rich in lycopene, a powerful antioxidant that lowers "bad" LDL cholesterol. They are also a source of fibre, potassium, and many vitamins. Thanks to their fibre content, they support intestinal health, and potassium helps regulate blood pressure.
It's worth noting the ingredients of canned tomatoes; the best ones contain up to 99 percent tomatoes and avoid excess salt or sugar.
Check the label before you buy
It might seem that canned tomatoes are a straightforward matter, but labels can sometimes surprise you. Some producers add large amounts of salt and sugars to tomatoes. These products, when eaten in excess, can lead to health problems especially since few people remember to include them in their daily intake. After all, canned tomatoes are not a product we typically associate with sugar.
If you've opened tomatoes but don't plan to use them all, transfer the rest to a glass container. Once opened, the edges of the can are exposed to air and bacteria. Transferring the contents to an airtight container limits contact with air and slows the growth of microorganisms. This also helps avoid unwanted changes in the taste and smell of the tomatoes.
