Datterino tomato purée (Solanum lycopersicum var. datterino – family Solanaceae)

Description

Datterino tomato purée is a processed vegetable product obtained from fresh, fully ripe datterino tomatoes, selected for their naturally high sugar content and delicate aromatic profile. The tomatoes are harvested at optimal ripeness, washed, crushed, and sieved to remove skins and seeds, resulting in a smooth and homogeneous purée. A subsequent heat treatment ensures microbiological stability while preserving the essential nutritional characteristics of the raw material.

Compared with purées made from other tomato varieties, datterino tomato purée is characterized by a naturally sweet flavor, low acidity, and a velvety texture. Its intense red color is associated with the presence of lycopene, a carotenoid responsible for pigmentation and a significant share of the product’s antioxidant activity.

From a nutritional point of view, datterino tomato purée is a low-calorie food with a high water content, providing dietary fiber, minerals, and vitamins, particularly vitamin C and vitamin A in the form of carotenoids. It is widely used as a base for sauces and culinary preparations, fitting well within a balanced and quality-oriented diet.

Classification

Raw material and product characteristics

Indicative average nutritional values per 100 g

Average indicative values. Natural variability may occur depending on cultivar, ripeness, and processing conditions.

Note on nutritional use of the bioactive compounds present

Datterino tomato purée is a natural source of lycopene, a carotenoid with antioxidant activity, whose bioavailability is enhanced by thermal processing. It also contains polyphenols and vitamin C, contributing to protection against oxidative stress. Regular consumption within a balanced diet provides micronutrients and bioactive compounds with a low energy contribution, supporting overall nutritional quality.