番茄的選購技巧介紹

1、顏色越(yue)紅越(yue)好，這里意(yi)思(si)是自然(ran)成熟的(de)西(xi)紅柿，不(bu)包(bao)含人工催紅的(de)西(xi)紅柿。因為西(xi)紅柿越(yue)紅說(shuo)明越(yue)成熟，發育比較充分，所以比較好吃(chi)。

2、人(ren)工催熟的紅(hong)(hong)(hong)(hong)(hong)西(xi)(xi)(xi)紅(hong)(hong)(hong)(hong)(hong)柿(shi)(shi)(shi)，為(wei)了盡早上市，或是(shi)為(wei)了賣的好，一(yi)些商家會對西(xi)(xi)(xi)紅(hong)(hong)(hong)(hong)(hong)柿(shi)(shi)(shi)進(jin)行人(ren)工催熟，這樣西(xi)(xi)(xi)紅(hong)(hong)(hong)(hong)(hong)柿(shi)(shi)(shi)發育不(bu)充分(fen)，就不(bu)好吃(chi)。可采用幾種方法辨別催熟西(xi)(xi)(xi)紅(hong)(hong)(hong)(hong)(hong)柿(shi)(shi)(shi)，一(yi)是(shi)外(wai)形，催熟西(xi)(xi)(xi)紅(hong)(hong)(hong)(hong)(hong)柿(shi)(shi)(shi)形狀不(bu)圓(yuan)，外(wai)形多呈棱形。二(er)是(shi)內部(bu)結構，掰開西(xi)(xi)(xi)紅(hong)(hong)(hong)(hong)(hong)柿(shi)(shi)(shi)查看(kan)，催熟西(xi)(xi)(xi)紅(hong)(hong)(hong)(hong)(hong)柿(shi)(shi)(shi)少汁，無籽(zi)(zi)，或籽(zi)(zi)是(shi)綠色(se)。自(zi)然(ran)成熟的西(xi)(xi)(xi)紅(hong)(hong)(hong)(hong)(hong)柿(shi)(shi)(shi)多汁，果(guo)肉(rou)紅(hong)(hong)(hong)(hong)(hong)色(se)，籽(zi)(zi)呈土(tu)黃色(se)。口感的區(qu)別。三是(shi)口感，催熟的西(xi)(xi)(xi)紅(hong)(hong)(hong)(hong)(hong)柿(shi)(shi)(shi)果(guo)肉(rou)硬無味，口感發澀，自(zi)然(ran)成熟的吃(chi)起來酸甜適(shi)中。

3、外(wai)形圓(yuan)(yuan)潤皮薄(bo)有(you)彈(dan)力(li)的(de)(de)(de)較(jiao)好(hao)吃，可以先(xian)挑選外(wai)形圓(yuan)(yuan)潤的(de)(de)(de)西(xi)紅(hong)柿，那(nei)些呈(cheng)棱形或表皮有(you)斑點(dian)的(de)(de)(de)不太好(hao)。然后再用(yong)手(shou)捏(nie)下西(xi)紅(hong)柿，皮薄(bo)有(you)彈(dan)力(li)，摸上去結實(shi)不松(song)軟的(de)(de)(de)是好(hao)西(xi)紅(hong)柿。

4、底部（果(guo)蒂）圓圈(quan)小的(de)好(hao)吃(chi)，現在很多大棚里(li)的(de)西紅柿果(guo)筋比較(jiao)多，不太(tai)好(hao)吃(chi)，可觀察西紅柿底部（果(guo)蒂），如果(guo)圓圈(quan)較(jiao)小，則說明筋少，水分多，果(guo)肉飽滿，比較(jiao)好(hao)吃(chi)，而底部圓圈(quan)大的(de)西紅柿則筋多，不好(hao)吃(chi)。

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西紅柿的功效價值

西紅柿還頗得古今(jin)醫家(jia)賞(shang)識(shi)，其性微寒味甘酸(suan)，生津(jin)止渴(ke)(ke)，涼血養肝(gan)，清(qing)熱解毒(du)，治(zhi)(zhi)療高血壓(ya)、壞血病，預防(fang)動脈(mo)硬化、肝(gan)臟病等。《陸川本(ben)草》載(zai)，西(xi)(xi)紅柿(shi) “健胃消食，治(zhi)(zhi)口渴(ke)(ke)、食欲不(bu)振。”高血壓(ya)患者，連續(xu)半月在清(qing)晨空腹(fu)吃兩個西(xi)(xi)紅柿(shi)，有降壓(ya)作用(yong)。以(yi)西(xi)(xi)紅柿(shi)代水果每天吃2-3次，兩周(zhou)后治(zhi)(zhi)牙(ya)齦出(chu)血見(jian)效。西(xi)(xi)紅柿(shi)汁(zhi)與西(xi)(xi)瓜汁(zhi)各半杯，混合飲服(fu)，退(tui)熱止煩渴(ke)(ke)。西(xi)(xi)紅柿(shi)汁(zhi)與甘蔗汁(zhi)或山楂(zha)汁(zhi)混合飲服(fu)，治(zhi)(zhi)胃熱、口干舌燥。

近代醫(yi)家又發現，西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)所(suo)含的(de)有(you)(you)機酸，可(ke)(ke)軟(ruan)化(hua)血管，促(cu)進鈣、鐵元(yuan)素吸(xi)收，對腸道粘膜有(you)(you)收斂作(zuo)用。所(suo)含蘋果酸和(he)(he)檸(ning)(ning)檬(meng)酸，可(ke)(ke)幫助胃液消(xiao)(xiao)化(hua)脂肪和(he)(he)蛋白質。所(suo)含糖類多半(ban)為果糖和(he)(he)葡萄糖，既易于(yu)吸(xi)收，又養心護肝。所(suo)含蕃茄素，有(you)(you)消(xiao)(xiao)炎利尿作(zuo)用，對腎臟(zang)病(bing)(bing)患(huan)(huan)者尤有(you)(you)裨益(yi)。所(suo)含少量(liang)番茄堿，能抑制多種(zhong)細菌(jun)和(he)(he)致病(bing)(bing)真菌(jun)繁殖。西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)去皮與(yu)蜜糖拌服，還可(ke)(ke)治便秘。西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)切片熬湯，入少許食鹽(yan)(yan)當(dang)茶飲，有(you)(you)祛熱解暑功效。西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)雖(sui)含有(you)(you)微量(liang)草(cao)(cao)酸，但又同時含多種(zhong)能制服草(cao)(cao)酸有(you)(you)害(hai)作(zuo)用的(de)鹽(yan)(yan)類，如檸(ning)(ning)檬(meng)酸鹽(yan)(yan)、酒石酸鹽(yan)(yan)、草(cao)(cao)酸鹽(yan)(yan)，有(you)(you)助于(yu)破壞風濕病(bing)(bing)和(he)(he)痛風病(bing)(bing)患(huan)(huan)者的(de)鈣質沉淀，故(gu)兩病(bing)(bing)患(huan)(huan)者吃(chi)西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)有(you)(you)益(yi)無害(hai)。

西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)還具有美容(rong)功效。本品(pin)含(han)(han)維生素高而熱量(liang)(liang)相當低，是人們需要節制(zhi)飲(yin)食時的(de)(de)良好解(jie)饑食品(pin)， 對保(bao)持女(nv)性(xing)身材苗條有一定作(zuo)用(yong)(yong)。將西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)搗(dao)爛取汁(zhi)，加少(shao)量(liang)(liang)蜂蜜(mi)及新鮮(xian)黃豆粉調勻，涂(tu)面部和手臂15分鐘后(hou)洗凈，常(chang)用(yong)(yong)則消(xiao)去皺紋。若每天用(yong)(yong)西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)汁(zhi)1杯，入適量(liang)(liang)魚肝油飲(yin)服，或(huo)(huo)常(chang)飲(yin)西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)汁(zhi)，或(huo)(huo)用(yong)(yong)西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)汁(zhi)洗臉，能(neng)使面容(rong)光澤紅(hong)(hong)(hong)潤。西(xi)(xi)紅(hong)(hong)(hong)柿(shi)(shi)所(suo)含(han)(han)谷胱甘肽是維護細(xi)胞(bao)正常(chang)代(dai)謝(xie)不可(ke)缺(que)少(shao)的(de)(de)物質，能(neng)抑(yi)制(zhi)酪氨酸酶的(de)(de)活(huo)性(xing)，使沉著于皮(pi)膚和內臟的(de)(de)色素減退或(huo)(huo)消(xiao)失，起到預防蝴蝶斑(ban)(ban)或(huo)(huo)老人斑(ban)(ban)的(de)(de)作(zuo)用(yong)(yong)。

古代傳說西紅柿含劇毒，誠(cheng)然已(yi)被(bei)事實證明不可置信(xin)，但現代藥理研究也發現，未完全成熟(shu)的(de)(de)(de)西紅柿含的(de)(de)(de)堿，若在短(duan)時間內(nei)大量收入人體，往往容易引 起中毒。其(qi)癥(zheng)狀：惡心、嘔吐、頭昏、流涎和全身發熱，嚴重者甚至危及生命。故未成熟(shu)的(de)(de)(de)西紅柿切(qie)莫生食，即使熟(shu)食也應燒透。若在燒煮時加(jia)點(dian)醋，則能破壞其(qi)中的(de)(de)(de)番茄堿而避免(mian)中毒。凡患(huan)急性腸炎、菌痢(li)及潰瘍活動(dong)期病(bing)人，則不宜食用，不然會加(jia)重病(bing)情。