Succulence that packs a punch.
Both tomatoes and watermelon are excellent sources of lycopene—a phytochemical noted for its ability to protect against cardiovascular disease and some cancers. The difference is this—raw watermelon is the leader in providing lycopene that is readily digested by the body. And the tomato is the leading source of lycopene when cooked. So, have your cake and eat it too—raw or cooked, the tomato and watermelon are a succulent, flavorful, healthy alternative.
Tomatoes.
A native of the Americas—starting with the Aztecs in 700 A.D.—the tomato made its way to Europe via Cortez, who found the plants in Montezuma’s gardens and carried their seeds across the ocean. First grown as a curiosity, the tomato had a shaky start in Europe—mistakenly identified as poisonous plant of the Nightshade family.
Lore has it that while the tomato became popular among the poor, it was reviled by the wealthy. Why? The natural acids in tomatoes leeched lead from the pewter plates of the upper classes, leading to lead poisoning. The lower classes, eating on wooden plates, were able to enjoy the succulent, colorful, tasty tomato without fear.
Today, the tomato ascends all classes with its nutritional benefits:
- excellent source of lycopene, especially when cooked
- high in vitamin C – one medium tomato provides 40% of the RDA
- good source of vitamin A – 20% of the RDA
- low in saturated fat, sodium, and cholesterol
- high in dietary fiber, vitamin K, potassium, manganese, vitamin E, thiamin, niacin, Vitamin B6, folate, magnesium, phosphorus and copper
Watermelon.
The watermelon is an ancient fruit. It is depicted in the art of ancient Egyptians, believed to have originated in central Africa, and to this day remains an important source of water to people living in semi-desert regions.
We all know why the watermelon has been around as long as it has—it’s a sweet, succulent treat. But it has numerous health benefits as well. Watermelons are
- the best raw source of lycopene
- an excellent source of potassium, thiamin, and vitamins A, C and B6
- low in sodium, cholesterol and fat
- full of the amino acids, citrulline and arginine, that help maintain the arteries and cardiovascular health
- a good resource of natural, healthy fruit sugar—vital for energy and the sole source of fuel for our brain
