Tomato Cultivation: 7 Famous Varieties, Uses & Health Benefits

Tomatoes come in thousands of kinds, many of which are hybrids, but they may be categorized into six types. Tomatoes are all fruits of the Solanum Lycopersicum plant, and they're commonly called to and used in cooking as vegetables.

They have a fresh, mild flavor and are often red; however, they can also be yellow, orange, or purple.

They're high in vitamins C and E, as well as antioxidants like beta carotene and lycopene, which provide a variety of health benefits.

This article introduces seven common tomato varieties, their nutritional value, and how to prepare them. Keep reading to know more!

Cherry Tomatoes

Cherry tomatoes are round, bite-sized, and so juicy that when you bite into them, they may explode.

Only 3 calories and trace levels of many vitamins and minerals are found in one cherry tomato (17 grams). They're the perfect size for salads or as a snack on their own. They're also great for kebabs and skewers.

Grape Tomatoes

Grape tomatoes are smaller than cherry tomatoes. They are oblong and do not contain as much water. A single grape tomato (8 g) contains only one calorie. Grape tomatoes, like cherry tomatoes, are delicious in salads or as a snack. They're probably too little to use on skewers, too.

If you don't like cherry tomatoes because of their juiciness, the grape type may be a better option.

Roma Tomatoes

Although Roma tomatoes are larger than cherry and grape tomatoes, they are not large enough to be sliced. Plum tomatoes are another name for Romas.

A 62-gram Roma tomato has 11 calories and 1 gram of fiber. Because they're naturally sweet and juicy, they're ideal for preserving or creating sauces. They're also popular in salads.

Beefsteak Tomatoes

Large, sturdy, and firm enough to keep their shape when thinly sliced, beefsteak tomatoes are a good choice.

One large (182-gram) beefsteak tomato with a 3-inch (8-cm) diameter has 33 calories, 2 grams of fiber, and 28% of the Daily Value (DV) for vitamin C, an immune-boosting antioxidant.

They're ideal for making sandwiches and hamburgers. They have a moderate flavor and are juicy, making them ideal for canning or sauce-making.

Heirloom Tomatoes

Heirloom tomatoes come in a wide range of sizes and colors, from mild yellow to bright green to deep purplish-red. They're non-hybrids, so their seeds are kept and passed down without being cross-pollinated by other varieties.

Heirloom tomatoes are seen by some as a more natural alternative to hybrid tomatoes. In addition, heirloom types have a richer, sweeter flavor than store-bought kinds.

Heirloom tomatoes offer equal nutritional values to ordinary tomatoes. A medium (123-gram) heirloom tomato has 22 calories and 552 mcg of beta carotene, a potent antioxidant that's a precursor to vitamin A – essential for clear vision. Because they're renowned for their flavor, they're ideal for preserving, making sauces, and eating straight — lightly salted if you want.

Tomatoes on the Vine

Tomatoes on the vine are offered with the vine they grew on still attached. This extends the life of the product.

According to several studies, vine-ripened tomatoes have higher levels of antioxidants and other nutrients than tomatoes plucked before they are fully ripe. One medium (123-gram) tomato on the vine contains 22 calories and 3,160 mcg of lycopene, a powerful antioxidant with heart-protective properties.

They're usually big and hard enough to slice for sandwiches, but they're also good for canning and sauces.

Green Tomatoes

There are two varieties of green tomatoes: heirlooms, which are green when completely ripe, and unripened, which have not yet turned red.

Unripe green tomatoes are used in cooking in some areas, which may surprise you. Fried green tomatoes, for example, are popular in the Southeastern United States. They are sliced, battered with cornmeal, and fried. Green tomatoes are solid, easy to slice, and low in calories, as are other types, with one medium (123-gram) green tomato containing only 28 calories.

They're also great for canning and sauce making. They add a unique flavor and color to foods because they're acidic and slightly sour. Green tomatoes are commonly used to produce relish, a sandwich, and meat condiments.