Tomato

Tomatoes are typically large, rounded, and red, but can also be yellow, orange, green, or purplish. The skin protects the fruit’s flesh, which is juicy and edible. 

The texture and flavor of a tomato depends on the variety. 

Tomatoes are mostly water, with vitamins, minerals, and some carbohydrates. They also contain lycopene, which gives tomatoes their red color, and beta-carotene, which gives them their orange color. 

Tomatoes have many seed locules, which are compartments that contain seeds. The seeds are small, flat, and kidney-shaped. 

The fruit stalk, or pedicel, is a small, woody structure that connects the fruit to the plant’s main stem. 

Tomato plants are part of the nightshade family, which also includes potatoes, peppers, tobacco, and eggplants. 

Tomatoes originated in South America and were first domesticated in Mexico. Spanish explorers brought tomatoes to Europe in the mid-1500s. 

Tomatoes are eaten raw or cooked as a vegetable. They are a rich source of vitamins, minerals, fiber, and antioxidants. 

Tomatoes are ready to pick when they turn pink or light red, but can also be left on the plant until fully ripe.