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Tomato
Tomatoes are a fruit that is generally considered a vegetable in culinary use. There are hundreds of varieties of tomatoes but the three most commonly used for cooking are cherry tomatoes, plum tomatoes and beefsteak tomatoes.
Tomatoes Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Tomatoes have a subtle natural sweetness. |
| Sour | Tomatoes are known for their tangy and acidic flavor. | |
| Umami | Tomatoes contain glutamic acid, giving them a savory and umami taste. | |
| Texture | Firmness | Tomatoes are firm and slightly dense when ripe. |
| Moisture | Tomatoes have a high moisture content, giving them a juicy and succulent texture. | |
| Nutritional Value | Micronutrients | Tomatoes are rich in vitamins and minerals such as vitamin C, potassium, and vitamin K. |
| Color | Natural Pigments | Tomatoes get their red color from natural pigments called lycopene. |
| Aroma | Volatile Compounds | Tomatoes have a distinctive aroma due to volatile compounds such as 2-methylbutanal and 2-ethylfuran. |
| Chemical Composition | Acidity/Alkalinity (pH) | Tomatoes are slightly acidic with a pH level around 4.6. |
| Cooking Behavior | Heat Conductivity | Tomatoes conduct heat well and soften when cooked. |
| Water Retention | Tomatoes release water when cooked, adding moisture to dishes. |
Food Pairing App - Version 1.2.0