Classical Ayurvedic Profile & Preparation
Tomato is a traditional Ayurvedic vegetable valued for its sour, sweet taste and heating potency.
Traditional Preparation (Samskara)
Cook well and remove skins/seeds when possible; ripe sweet tomatoes are gentler than tart ones. Use moderately — a flavoring, not a staple, in pitta diets.
Classical Provenance: Post-classical (New World); modern Ayurvedic texts.
Synergistic Combinations (Samyoga)
- cooked with cumin and coriander (moderates sourness)
- with ghee in gravies
- balanced by sweet vegetables
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: high pitta, acidity, skin inflammation
- Contraindication: arthritis (traditional nightshade caution)
- Contraindication: kidney stones (seeds/skins, large amounts)
- Incompatible pairing (Viruddha): with dairy in the same dish (traditional caution — e.g., tomato + milk)
Verified USDA Nutrition Facts for Tomato
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 medium (123g):
