番茄的選購技巧介紹

1、顏色越紅(hong)越好，這里意(yi)思是(shi)自然成熟的西紅(hong)柿(shi)，不包含人(ren)工催紅(hong)的西紅(hong)柿(shi)。因為西紅(hong)柿(shi)越紅(hong)說明越成熟，發育比(bi)較(jiao)充分，所以比(bi)較(jiao)好吃。

2、人工催(cui)熟(shu)(shu)(shu)的(de)(de)紅(hong)(hong)(hong)(hong)西紅(hong)(hong)(hong)(hong)柿(shi)(shi)，為了盡早上市(shi)，或(huo)是為了賣(mai)的(de)(de)好，一(yi)些(xie)商家(jia)會對(dui)西紅(hong)(hong)(hong)(hong)柿(shi)(shi)進行(xing)人工催(cui)熟(shu)(shu)(shu)，這樣(yang)西紅(hong)(hong)(hong)(hong)柿(shi)(shi)發育不(bu)充分(fen)，就不(bu)好吃。可采(cai)用幾種方(fang)法辨別催(cui)熟(shu)(shu)(shu)西紅(hong)(hong)(hong)(hong)柿(shi)(shi)，一(yi)是外(wai)形(xing)，催(cui)熟(shu)(shu)(shu)西紅(hong)(hong)(hong)(hong)柿(shi)(shi)形(xing)狀不(bu)圓，外(wai)形(xing)多(duo)呈棱(leng)形(xing)。二是內部結構，掰開(kai)西紅(hong)(hong)(hong)(hong)柿(shi)(shi)查看，催(cui)熟(shu)(shu)(shu)西紅(hong)(hong)(hong)(hong)柿(shi)(shi)少(shao)汁，無(wu)籽(zi)，或(huo)籽(zi)是綠色(se)。自然成熟(shu)(shu)(shu)的(de)(de)西紅(hong)(hong)(hong)(hong)柿(shi)(shi)多(duo)汁，果肉紅(hong)(hong)(hong)(hong)色(se)，籽(zi)呈土黃(huang)色(se)。口(kou)感的(de)(de)區(qu)別。三是口(kou)感，催(cui)熟(shu)(shu)(shu)的(de)(de)西紅(hong)(hong)(hong)(hong)柿(shi)(shi)果肉硬無(wu)味，口(kou)感發澀，自然成熟(shu)(shu)(shu)的(de)(de)吃起來(lai)酸甜(tian)適中。

3、外(wai)形(xing)圓潤皮薄有(you)彈(dan)(dan)力的較好吃，可以先挑(tiao)選(xuan)外(wai)形(xing)圓潤的西紅(hong)柿(shi)(shi)，那些(xie)呈棱(leng)形(xing)或表(biao)皮有(you)斑點的不(bu)(bu)太好。然后(hou)再(zai)用手(shou)捏下西紅(hong)柿(shi)(shi)，皮薄有(you)彈(dan)(dan)力，摸(mo)上去(qu)結實不(bu)(bu)松軟(ruan)的是好西紅(hong)柿(shi)(shi)。

4、底(di)部（果(guo)蒂）圓圈(quan)小的好吃(chi)，現在(zai)很多大(da)棚(peng)里的西紅柿果(guo)筋比較(jiao)多，不太好吃(chi)，可觀(guan)察(cha)西紅柿底(di)部（果(guo)蒂），如果(guo)圓圈(quan)較(jiao)小，則說明(ming)筋少，水(shui)分(fen)多，果(guo)肉飽滿，比較(jiao)好吃(chi)，而底(di)部圓圈(quan)大(da)的西紅柿則筋多，不好吃(chi)。

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西紅柿的功效價值

西紅柿還頗得古今醫家賞識，其性(xing)微(wei)寒味甘酸，生津止渴，涼血(xue)(xue)養肝，清熱解(jie)毒(du)，治療高血(xue)(xue)壓、壞血(xue)(xue)病，預防(fang)動脈硬化、肝臟病等。《陸川本草》載(zai)，西(xi)紅(hong)(hong)柿(shi) “健胃消(xiao)食，治口(kou)(kou)渴、食欲不振。”高血(xue)(xue)壓患者，連續半(ban)(ban)月在清晨空(kong)腹吃(chi)兩個西(xi)紅(hong)(hong)柿(shi)，有降壓作用。以西(xi)紅(hong)(hong)柿(shi)代水(shui)果每天吃(chi)2-3次，兩周后治牙齦出血(xue)(xue)見效。西(xi)紅(hong)(hong)柿(shi)汁(zhi)與西(xi)瓜(gua)汁(zhi)各半(ban)(ban)杯，混合飲服(fu)，退熱止煩渴。西(xi)紅(hong)(hong)柿(shi)汁(zhi)與甘蔗汁(zhi)或山楂汁(zhi)混合飲服(fu)，治胃熱、口(kou)(kou)干舌燥。

近代醫家又(you)發(fa)現，西(xi)(xi)紅(hong)(hong)柿(shi)所(suo)含(han)的有(you)機酸(suan)(suan)(suan)，可軟化血管(guan)，促進鈣、鐵元(yuan)素吸收，對(dui)腸道粘膜有(you)收斂作(zuo)用(yong)。所(suo)含(han)蘋果酸(suan)(suan)(suan)和(he)檸檬酸(suan)(suan)(suan)，可幫助胃液(ye)消(xiao)化脂肪(fang)和(he)蛋白質。所(suo)含(han)糖(tang)類多半為(wei)果糖(tang)和(he)葡萄(tao)糖(tang)，既易于(yu)吸收，又(you)養(yang)心護肝。所(suo)含(han)蕃茄(qie)素，有(you)消(xiao)炎利尿作(zuo)用(yong)，對(dui)腎臟病(bing)(bing)患(huan)者尤(you)有(you)裨(bi)益(yi)。所(suo)含(han)少量番茄(qie)堿，能抑制(zhi)(zhi)多種細菌和(he)致病(bing)(bing)真菌繁殖。西(xi)(xi)紅(hong)(hong)柿(shi)去皮(pi)與蜜糖(tang)拌服(fu)，還(huan)可治便秘。西(xi)(xi)紅(hong)(hong)柿(shi)切片熬(ao)湯，入少許食鹽當茶(cha)飲，有(you)祛熱解暑功效。西(xi)(xi)紅(hong)(hong)柿(shi)雖(sui)含(han)有(you)微量草酸(suan)(suan)(suan)，但又(you)同時含(han)多種能制(zhi)(zhi)服(fu)草酸(suan)(suan)(suan)有(you)害作(zuo)用(yong)的鹽類，如檸檬酸(suan)(suan)(suan)鹽、酒(jiu)石酸(suan)(suan)(suan)鹽、草酸(suan)(suan)(suan)鹽，有(you)助于(yu)破壞風(feng)濕病(bing)(bing)和(he)痛風(feng)病(bing)(bing)患(huan)者的鈣質沉(chen)淀，故兩病(bing)(bing)患(huan)者吃(chi)西(xi)(xi)紅(hong)(hong)柿(shi)有(you)益(yi)無害。

西紅(hong)(hong)(hong)柿還具有美容功(gong)效(xiao)。本品(pin)含(han)維生素高而熱量相(xiang)當(dang)低，是人們需要(yao)節制飲食時(shi)的良好解饑(ji)食品(pin)， 對(dui)保持女性身材(cai)苗條有一定作用(yong)(yong)(yong)。將西紅(hong)(hong)(hong)柿搗(dao)爛取汁(zhi)，加少量蜂蜜(mi)及新鮮黃(huang)豆(dou)粉調勻，涂面(mian)部和手(shou)臂15分(fen)鐘后洗(xi)凈(jing)，常(chang)用(yong)(yong)(yong)則消(xiao)去皺紋(wen)。若(ruo)每天用(yong)(yong)(yong)西紅(hong)(hong)(hong)柿汁(zhi)1杯，入適(shi)量魚肝(gan)油飲服，或(huo)(huo)(huo)常(chang)飲西紅(hong)(hong)(hong)柿汁(zhi)，或(huo)(huo)(huo)用(yong)(yong)(yong)西紅(hong)(hong)(hong)柿汁(zhi)洗(xi)臉，能使(shi)(shi)面(mian)容光(guang)澤紅(hong)(hong)(hong)潤。西紅(hong)(hong)(hong)柿所(suo)含(han)谷胱甘肽是維護(hu)細胞正(zheng)常(chang)代謝不可缺少的物質，能抑制酪氨酸酶的活性，使(shi)(shi)沉著于皮(pi)膚和內臟的色素減(jian)退(tui)或(huo)(huo)(huo)消(xiao)失(shi)，起到預防蝴蝶(die)斑(ban)或(huo)(huo)(huo)老(lao)人斑(ban)的作用(yong)(yong)(yong)。

古代傳說西紅(hong)(hong)柿(shi)含劇毒，誠(cheng)然已(yi)被事(shi)實證(zheng)明不可置信(xin)，但現代藥理研究(jiu)也發(fa)現，未完全(quan)成熟(shu)的(de)西紅(hong)(hong)柿(shi)含的(de)堿，若在(zai)短(duan)時間內大量收入人體，往(wang)往(wang)容(rong)易(yi)引 起(qi)中毒。其癥狀：惡心、嘔吐、頭(tou)昏(hun)、流涎和全(quan)身發(fa)熱，嚴重者甚至危(wei)及生(sheng)命(ming)。故未成熟(shu)的(de)西紅(hong)(hong)柿(shi)切莫(mo)生(sheng)食(shi)(shi)，即使熟(shu)食(shi)(shi)也應(ying)燒(shao)透。若在(zai)燒(shao)煮時加點醋(cu)，則能破壞其中的(de)番(fan)茄堿而避(bi)免中毒。凡患急性(xing)腸炎、菌痢及潰瘍活動(dong)期(qi)病人，則不宜食(shi)(shi)用，不然會加重病情(qing)。