There has long been confusion about whether tomatoes are fruits or vegetables, due to differences in classification between scientists and chefs. Scientifically speaking, tomatoes are fruits,[1] and botanically, they are classified as fruits as well.
In botany, a fruit is defined as the part of a plant that develops from the ovary of a flower and contains seeds. In contrast, vegetables are any other edible plant parts — such as roots, leaves, or stems.
Based on these scientific criteria, plant products like tomatoes and apples are fruits, while foods such as potatoes and spinach are considered vegetables.[2]
Tomatoes as Vegetables in Cooking
From a culinary perspective, however, many chefs classify tomatoes as vegetables.[1]
This difference arises from taste and usage rather than biology. In cooking:
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Vegetables tend to have a mild or savory flavor and are usually served as part of main dishes or side dishes.
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Fruits, on the other hand, are typically sweet or tart, and are often used in desserts, snacks, or juices.[3]
Therefore, although tomatoes are botanically fruits, their savory flavor and use in cooking make them vegetables in the kitchen.
Nutritional Facts About Tomatoes
Tomatoes (Solanum lycopersicum) are an excellent source of vitamin C and lycopene, a powerful plant antioxidant.
They are often eaten raw in salads, but are also widely used in cooking and food processing to make various tomato-based products such as:
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Canned tomatoes
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Tomato juice
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Tomato sauce
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Ketchup
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Tomato paste
Tomatoes are made up of about 93% water.
Every 100 grams of tomatoes provides approximately:
Ripe tomatoes are usually red, but they can also come in various other colors, including yellow, orange, green, and purple.
There are also many different varieties of tomatoes, each with its own shape, size, and flavor.
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