The acid content of tomato
Answers
The most prominently found acids in tomatoes are citric, malic and ascorbic acid. Otherwise known as vitamin C, ascorbic acid is key to the production of proteins in the body. Lemons, limes, oranges and grapefruits all contain high levels of citric and ascorbic acid, whereas the best source for malic acid is apples
Answer:
Tomato contains more than 10 different types of acids, but two account for a large percentage of the total: citric acid and malic acid. Tomatoes also contain another essential acid, ascorbic acid, which is better known by its common name: vitamin C.
Citric Acid: The most abundant acid in tomatoes -- citric acid -- is slightly less acidic than vinegar. Your body depends on citric acid to produce energy. In fact, the process is called the citric acid cycle because citric acid begins the step-wise chemical reactions that synthesize energy. If you have a history of kidney stones, citric acid can help prevent future stones from forming.
Malic Acid: The amount of malic acid in a tomato is half that of citric acid. Malic acid also has a role in energy production, where it's needed to complete a step in the chain reaction. A research study published in the “Journal of Endourology” in February 2014 reported that malic acid may help prevent calcium oxalate kidney stones. Preliminary research suggests it may help boost energy in people with fibromyalgia, according to studies cited by New York University Langone Medical Center.
Ascorbic Acid: Tomatoes are well known as sources of vitamin C, or ascorbic acid, which is mildly acidic. Vitamin C is an important antioxidant and an immune booster. It also maintains the strength and structure of your skin, bones, muscles and connective tissues throughout your body. They’re all made from collagen, which can’t be synthesized unless you have a good supply of vitamin C.
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