The untold truth about removing seeds from tomatoes and how it affects flavor, texture and cooking
Whether you're preparing a sauce, a salad or even a simple sandwich, the question always comes up: do I need to remove the seeds from the tomato? This practice is common in many kitchens, but does it make a difference to health or is it just a matter of taste?
The myth of difficult digestion
For a long time, it was believed that tomato seeds could "weigh down" the stomach or even cause intestinal problems. But science has proven that tomato seeds are not bad for you. They don't stick to the intestines, they don't cause gastritis and they don't increase the risk of kidney stones.
The nutritious side of seeds
Tomato seeds may seem harmless, but they hide valuable nutrients:
- Fiber, which helps the intestines function properly.
- Lycopene, an antioxidant that fights cell aging.
- Natural oils, which can benefit heart health.
In other words, by removing the seeds, you could end up wasting part of the fruit's nutritional value.
When it makes sense to withdraw
Although they don't pose any risks, there are situations in which removing the seeds can be interesting:
- Texture: in smooth sauces, soups or juices, the seeds can leave a grainy appearance.
- Acidity: for very sensitive people, removing seeds (and even the skin) can make the dish lighter.
- Aesthetics: in refined preparations, chefs prefer a more uniform look.
When you don't have to worry
In everyday life, in salads, stir-fries or homemade dishes, there's no reason to throw seeds away. In addition to being safe, they also help increase satiety due to their fiber content.
Do you prefer it with or without seeds?
It's not compulsory to remove the seeds from tomatoes. The decision is much more culinary than medical. If the idea is practicality and total use of the food, you can use the whole tomato without fear. But if you want a smoother, more delicate sauce, then it's worth removing the seeds.
Mirella Mendonça
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