Tomato
In Nepal, tomatoes are the third most-produced vegetable, serving as a staple in local diets, particularly for pickles (achar) and curries. Production is highly seasonal, with the Hills producing from May to September and the Terai from November to March to meet year-round demand.
The largest producer include the Kathmandu Valley, Kavre (Panchkhal), Lalitpur, Sarlahi (Ishworpur), Dhanusha (Dhalkebar), Nawalparasi East, Palpa, Dhankuta, Makwanpur and Kaski (Pokhara).
Tomatoes are a nutrient-dense “superfood” primarily valued for their high concentration of lycopene, a powerful antioxidant. Their benefits range from protecting your heart to enhancing skin health.
The key benefits of Onion include:
- Heart Health: Lycopene and potassium in tomatoes help lower “bad” LDL cholesterol and reduce blood pressure. Regular consumption is linked to a lower risk of strokes and heart attacks,
- Skin Protection: Eating tomatoes can improve your skin’s natural defense against UV rays, reducing the risk of sunburns and supporting collagen production for a more youthful appearance,
- Vision Support: They contain lutein and zeaxanthin, which protect the eyes from digital “blue light” and may prevent age-related macular degeneration,
- Digestive Wellness: Both fresh and cooked tomatoes provide fiber (soluble and insoluble) that helps regulate bowel movements and prevents constipation.
Where is it used?
