These innovations are reducing growers use of chemicals and have drastically reduced water usage. The per capita consumption of fresh tomatoes in the United State is about 17 pounds per year. Fresh tomatoes rank number three in consumer preference of vegetables at the retail level. They are exceeded only by potatoes and lettuce. They should not be refrigerated below 55 degrees Fahrenheit.
Beta carotene is an antioxidant, associated with a reduced risk of certain cancers.
Tomatoes contain lycopene which may reduce prostate cancer in men. Tomatoes are also a good source of dietary fiber, containing about as much as a slice of whole wheat bread. Tomatoes provide potassium, iron, phosphorous and some B vitamins. They are low in sodium and like all produce contain no cholesterol. Scientific research has proven that there is no difference in flavor between tomatoes harvested at the red ripe stage or at other stages of maturity, if they are ripened properly.