Nature Diary
Is Tomato a Fruit or a Vegetable?

Many of us can easily distinguish the differences between most fruit and vegetables but when it comes to the age-old question of, is a tomato a fruit or a vegetable, we are not really sure what to answer!
Look no further, because the answer is, tomatoes are technically both!  While fruits and vegetables both count as part of our recommended daily diet, fruits and vegetables have distinct differences. However, these can depend on whether you’re talking to a botanist, who uses the botanical definition or a nutritionist or chef, who will most likely use the culinary definition.

The botanical classification: Tomatoes are fruits.
A botanist would use the botanical classification, which is based on the plant’s physiological characteristics, like the structure, function and organisation of the plant. Botanically speaking, a ‘fruit’ is the seed-bearing product that grows from the ovary of a flowering plant or, in other words, a fruit is the plant’s way of spreading its seeds. A botanical fruit would have at least one seed and grow from the flower of the plant. With this definition in mind, tomatoes are classified as fruit because they contain seeds and grow from the flower of the tomato plant.
A ‘vegetable’ in botanical terms on the other hand, does not have a set definition but is more of a general term encompassing all other edible aspects of the plant; the roots, stems and leaves. (Think potato or spinach). So putting our botany caps on, we would classify foods like apples, strawberries and peaches as fruits including tomatoes!

The Culinary Classification: Tomatoes are vegetables.
A nutritionist, chef or even your grandma, would use the culinary classification system, that defines fruits and vegetables in a slightly different manner, basing it on the way the plants are used and their flavour profiles. This is the Culinary classification (Culinary is related to all things that are cooked and eaten). So, in culinary terms, a ‘vegetable’ usually has a tougher texture, tastes blander and often requires cooking in dishes like soups or curries. Whereas, a ‘fruit’ has a soft texture, tends to be either sweet or tart and is often enjoyed raw or in desserts or jams, like apples and strawberries.
Tomatoes can be juicy, sweet and enjoyed raw in salads, and even made into jam. Yet, we also prepare tomatoes in savoury dishes; in fact, we cannot think of biriyani or rasam without tomatoes, which is why we usually classify tomatoes as
vegetables.

Botanical vs Culinary Classification
So why can we classify tomatoes in two different ways, when it confuses us all? These definitions have their own purposes. For example, the botanical classification is useful for a botanist when they want to discover the origins of tomatoes, help them identify different varieties of tomatoes, or understand how to grow and harvest various tomatoes.
The culinary definition may be more useful for the general public, nutritionists and chefs because the foods that are from the same botanical family, may not have the same nutritional compositions. For example, cantaloupe melons (Kharbooza in Hindi, Kirni-palam in Tamil), watermelons (Tarbooza, Tarpoochani), butternut squash (Baranga, Parangikai), cucumbers (Kheera, Vellaraikai) and pumpkins (Kaddoo, Pushaninikai) all belong to the same botanical family but have different nutritional compositions. In short, all these are good for you, whether you call them a fruit or a vegetable. So, what's in a name, just eat up!
The picture shows 10 botanical fruit that are culinary vegetables. Can you identify them?

Print upside down:
Ans: avocado, olives, pumpkin, tomato, sweecorn, courgette, cucumber, green peas, chili, aubergine.

BOX Nutritional Content of Tomatoes
The water content of tomatoes is around 95%. The other 5% consists mainly of carbohydrates and fibre. Simple sugars, such as glucose and fructose, make up almost 70% of the carbohydrate content. Tomatoes are a good source of fibre and several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate. Vitamin C is an essential nutrient and antioxidant.Potassium is an essential mineral for blood pressure control and heart disease prevention. Vitamin K is important for blood clotting and bone health. Folate (Vitamin B9) is important for normal tissue growth and cell function.
The main plant compounds in tomatoes are
 - Lycopene. A red pigment and antioxidant, has numerous beneficial health effects.
 - Beta carotene. An antioxidant that often gives foods a yellow or orange colour, it is converted into vitamin A in your body.
 - Naringenin. Found in tomato skin, this flavonoid has been shown to decrease inflammation and protect against various diseases in mice.
 - Chlorogenic acid. A powerful antioxidant compound, it may lower blood pressure in people with elevated levels. 
Studies show that tomatoes and tomato products may reduce your risk of heart disease and several cancers. This fruit is also beneficial for skin health, as it may protect against sunburns.
END OF BOX
Sources: The European Food Information Council (EUFIC), https://www.eufic.org, https://www.healthline.com