Tomato
| Product Name | Tomato |
| Variety | Commonly used varieties include Beefsteak, Cherry, Roma, Grape, and Heirloom |
| Origin | Various countries including but not limited to Italy, Spain, United States, and Mexico |
| Appearance | Round or oval-shaped, smooth skin, vibrant red color when ripe |
| Size | Varies based on variety; typically ranging from small cherry tomatoes to large beefsteak tomatoes |
| Taste | Sweet and tangy flavor, depending on ripeness and variety |
| Texture | Juicy flesh with small seeds embedded; firm but yielding when ripe |
| Nutritional Value | Rich in vitamins C, A, and K; good source of antioxidants, fiber , and potassium |
| Storage | Store at room temperature until ripe, then refrigerate to prolong shelf life |
| Common Uses | Salads, sandwiches, sauces, soups, garnishes, and as a standalone snack |
| Seasonality | Typically available year-round in most regions, with peak seasons varying by location |
| Health Benefits | Low in calories, cholesterol-free, and high in essential nutrients; may contribute to heart health, skin health, and overall well-being |
| Packaging Options | Bulk crates, clamshell containers, plastic bags, or loose |