Tomatoes are grown in almost all states across Australia. However, the majority of the production occurs mainly in Victoria and Queensland. In traditional times, most of this vegetable was produced outdoors. Nevertheless, in recent years, tomatoes are being produced in high-tech glasshouses.
Lycopene is one of the most abundant plant compounds in tomatoes. It’s found in the highest concentrations in tomato products, such as ketchup, juice, paste, and sauce.
Despite botanically being a fruit, it’s generally eaten and prepared like a vegetable.
This vegetable is the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. Usually red when mature, this vegetable can also come in a variety of colours, including yellow, orange, green, and purple. What’s more, many subspecies of tomatoes exist with different shapes and flavour.
Fresh tomatoes are low in carbs. The carb content consists mainly of simple sugars and insoluble fibres. These fruits are mostly made up of water. This vegetable is a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate.
As of June 2019:
As mentioned before, this vegetable is grown across all states of Australia. However, the major production areas include the Bowen, Bundaberg and the Lockyer Valley. In addition, quite a bit of production also takes place in the Goulburn Valley in Victoria.