3. How to choose and store tomatoes properly

Choosing tomatoes:

Pick tomatoes that are evenly red and ripe, with fresh green stems

Small white specks under the skin are often a sign of good-quality flesh

Avoid tomatoes that are pale green, unripe, or bruised

Storage:

Do not keep tomatoes in the refrigerator for too long. Temperatures below 5°C can damage the fruit’s structure, causing loss of flavor and nutrients.

It is best to store them at room temperature in a cool, ventilated place.

Refrigerate only after the tomato has been cut and is ready to be used.

4. Who should be cautious when eating tomatoes

Although tomatoes are very nutritious, some people should limit their intake or consume them carefully:

People with stomach ulcers or acid reflux (GERD): raw tomatoes may cause heartburn or bloating.

People with advanced kidney disease: tomatoes contain relatively high potassium levels; consuming too much may lead to high blood potassium, which can affect heart rhythm. It is best to consult a doctor about appropriate intake.

In summary:

Avoid four common mistakes when eating tomatoes: eating green tomatoes, eating them on an empty stomach, overcooking or reheating them repeatedly, and consuming the seeds if you have weak digestion.

Choose and store tomatoes properly to preserve their nutrients and natural flavor.

Tomatoes are not a “miracle superfood,” but when eaten properly and combined wisely in daily meals, they can be a very valuable part of a healthy diet, helping slow aging and support heart health.