Is this true? Smaller tomatoes=more lycopene?

[Douglas14]

I recently read an article that essentially stated that smaller tomatoes have more lycopene per ounce, than larger types. I'm wondering if this is true. I'm guessing they were talking about red tomatoes. Are there any studies on this?

[RayR]

Do you have a link to the article?
Red tomatoes have trans-lycopene which gives them their color
Orange colored tomatoes have more tetra-cis-lycopene.
There is research that suggests that tetra-cis-lycopene is more bio-available in the body.

[Douglas14]

Ray,
Sorry for the delayed reply. I think it was stated in a recent article in Mother Earth News, that I read in a local library. I'm just wondering if smaller red tomatoes, in general, have more lycopene per ounce, than larger red tomatoes?

[travis]

I think that lycopene content in red tomatoes is linked to ogc (high crimson) genetics more than size of the tomato. They're may be other genetics involved, but I don't think it's relative to size.

[bcday]

The Mother Earth News article may be this one: http://www.motherearthnews.com/natur...z13aszsto.aspx

It may be referring to a commonly held idea that the skin and the area immediately under the skin has a higher concentration of lycopene, ascorbic acid and other antioxidants and nutrients compared to the pulp and seeds. That leads to a comparison of the surface area (the amount of skin) that a small round tomato has compared to the surface area of a large round one.

Assuming for the moment that your tomatoes are perfect globes in shape, you need eight 1-inch tomatoes to make up the same volume as one 2-inch tomato. The 1-inch sphere has a little over 1/2 cu. in. of volume compared to a little over 4 cu. in. for the 2-inch sphere.

But despite having 8 times as much volume, the 2" diameter sphere has only 4 times as much surface area (skin) as the 1" globe (about 12.6 square inches of skin for the 2-inch tomato compared to about 3.1 for the 1-inch tomato). So in eating eight 1-inch tomatoes to get the same volume as one 2-inch fruit, you are getting 8 x 3.1 or about 25 square inches of skin along with the nutrients that are concentrated in it and directly under it -- twice as much as you get from the 12.6 square inches from the 2-inch tomato.

I'm not sure how well "volume" is going to translate into "ounces" to validate the "per ounce" claim made in the article.

[Rachel W]

Sometimes I read these responses and think that somewhere along the way everyone else got smarter than me!
Especially when it comes to crossing tomatoes and figuring out what you're going to get from the F1 before you plant the F1!
I'm glad everyone is so helpful here! ;-))

[TomNJ]

Originally Posted by bcday

The Mother Earth News article may be this one: http://www.motherearthnews.com/natur...z13aszsto.aspx

It may be referring to a commonly held idea that the skin and the area immediately under the skin has a higher concentration of lycopene, ascorbic acid and other antioxidants and nutrients compared to the pulp and seeds. That leads to a comparison of the surface area (the amount of skin) that a small round tomato has compared to the surface area of a large round one.

Assuming for the moment that your tomatoes are perfect globes in shape, you need eight 1-inch tomatoes to make up the same volume as one 2-inch tomato. The 1-inch sphere has a little over 1/2 cu. in. of volume compared to a little over 4 cu. in. for the 2-inch sphere.

But despite having 8 times as much volume, the 2" diameter sphere has only 4 times as much surface area (skin) as the 1" globe (about 12.6 square inches of skin for the 2-inch tomato compared to about 3.1 for the 1-inch tomato). So in eating eight 1-inch tomatoes to get the same volume as one 2-inch fruit, you are getting 8 x 3.1 or about 25 square inches of skin along with the nutrients that are concentrated in it and directly under it -- twice as much as you get from the 12.6 square inches from the 2-inch tomato.

I'm not sure how well "volume" is going to translate into "ounces" to validate the "per ounce" claim made in the article.

Excellent theory and analysis!

TomNJ/VA

[Cole_Robbie]

I've read that orange tomatoes also have beta carotene and blue/black/purple varieties have anthocyanin.

The healthiest variety of tomato is probably the one that is so tasty, you eat a lot of them

[Douglas14]

Thanks for the replies.
I was thinking along those lines bcday. Thanks for the calculations. That would have took me awhile to figure; and even if I tried, I'm not sure I would have gotten it correct.

[travis]

How nutritiously valuable is lycopene content in the skin of a tomato? I mean tomato skin generally is removed from processed tomatoes to be canned. Even with the skin left on, and whether eaten fresh or cooked, how digestible is the lycopene if it's locked up in the skin? I'm asking, because I don't know the answer. And lycopene in red tomatoes generally is thought to be made more available to the human body only the tomatoes are cooked.

This are questions that lead me to comment that I think ogc genetics is more important with regard to high lycopene content in tomato flesh than the size tomatoes that are not high crimson types.

[Labradors2]

Originally Posted by travis

How nutritiously valuable is lycopene content in the skin of a tomato? I mean tomato skin generally is removed from processed tomatoes to be canned. Even with the skin left on, and whether eaten fresh or cooked, how digestible is the lycopene if it's locked up in the skin?

Good question, to which I do not know the answer.

I do know that tomato skin is virtually indestructible and persists in septic tanks and composters for years! It's just like plastic! How can we extract nutrients from it?

Hubby refuses to eat the skins (on cooked tomatoes) for fear of clogging up our septic tank. The dogs like them though .

Linda

[Doug9345]

I suspect that the idea comes from just such calculation. In reality I believe differences in genetics, growing condition and particularly ripeness will swamp the effect from tomatoes possibly having more lycopene near the surface than in the interior. Red tomatoes are after all red through out and not red skinned and yellow interiors.

[ContainerTed]

Originally Posted by Labradors2

Good question, to which I do not know the answer.

I do know that tomato skin is virtually indestructible and persists in septic tanks and composters for years! It's just like plastic! How can we extract nutrients from it?

Hubby refuses to eat the skins (on cooked tomatoes) for fear of clogging up our septic tank. The dogs like them though .

Linda

If your processing of the tomatoes includes skin removal, then put the skins on parchment paper and dry in a 185 degree oven until crispy. Then into a food processor or blender and make powder from them. This can then be used as a flavoring, spice, or garnish. I make about a quart of "tomato powder" each year.

[Redbaron]

Originally Posted by Cole_Robbie

The healthiest variety of tomato is probably the one that is so tasty, you eat a lot of them

[MrBig46]

Originally Posted by ContainerTed

If your processing of the tomatoes includes skin removal, then put the skins on parchment paper and dry in a 185 degree oven until crispy. Then into a food processor or blender and make powder from them. This can then be used as a flavoring, spice, or garnish. I make about a quart of "tomato powder" each year.

I must make a trial of it.
Vladimír