{"id":15207,"date":"2017-03-30T13:34:36","date_gmt":"2017-03-30T13:34:36","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2017\/03\/30\/el-tomaquet-el-gran-aliat-de-la-cuina-mediterrania-per-helena-escoda\/"},"modified":"2023-04-01T12:30:27","modified_gmt":"2023-04-01T10:30:27","slug":"el-tomaquet-el-gran-aliat-de-la-cuina-mediterrania-per-helena-escoda","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2017\/03\/30\/el-tomaquet-el-gran-aliat-de-la-cuina-mediterrania-per-helena-escoda\/","title":{"rendered":"El tom\u00e0quet, el gran aliat de la cuina mediterr\u00e0nia. Per Helena Escoda"},"content":{"rendered":"<p>Si has nascut a l&#8217;arc mediterrani, segurament no s\u00e0pigues cuinar sense tom\u00e0quets, les grans receptes del nostre patrimoni culinari tradicional inclouen aquesta apreciada baia, per\u00f2, abans de l&#8217;arribada a Am\u00e8rica dels primers espanyols, aqu\u00ed no hi havia tom\u00e0quet.<\/p>\n<p><!--more--><\/p>\n<p>El <strong>tom\u00e0quet<\/strong> (Solanum lycopersicum) \u00e9s una baia de la fam\u00edlia de les solan\u00e0cies, natural de l&#8217;altipl\u00e0 central del continent americ\u00e0. Existeixen evid\u00e8ncies arqueol\u00f2giques que demostren que el tom\u00e0quet verd (Physalis ixocarpa) va ser domesticat pels pobles ori\u00fcnds de Mesom\u00e8rica en \u00e8poques prehisp\u00e0nicas, probablement, cap al segle V aC., i a partir de la domesticaci\u00f3 del tom\u00e0quet verd, van sorgir les diverses varietats de tom\u00e0quet actuals.<\/p>\n<p>Avui es conrea i es consumeix de mil maneres a tot el m\u00f3n, sent molt apreciat en la diversitat gastron\u00f2mica global. Les fulles i les tiges de la planta contenen glicoalcaloides t\u00f2xics, per\u00f2 el fruit \u00e9s comestible. Entre les seves moltes propietats nutricionals destaquen la seva riquesa en minerals, especialment en potassi, i en vitamines A, B i C.<\/p>\n<blockquote><p>El tom\u00e0quet \u00e9s baix en sodi, baix en greixos i ric en fibres, aix\u00ed que \u00e9s un excel\u00b7lent aliat per a una cuina lleugera i saludable. El seu color vermell\u00f3s intens es deu al seu alt contingut en licop\u00e8, un antioxidant molt potent que ens ajuda a prevenir problemes card\u00edacs.<\/p><\/blockquote>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-15205\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/03\/tomate_historia_alimentacion.jpg\" alt=\"tomate historia alimentacion\" width=\"1000\" height=\"667\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/03\/tomate_historia_alimentacion.jpg 1000w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/03\/tomate_historia_alimentacion-300x200.jpg 300w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/03\/tomate_historia_alimentacion-768x512.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/03\/tomate_historia_alimentacion-696x464.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/03\/tomate_historia_alimentacion-630x420.jpg 630w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>mol\u00f2gicament, la paraula tom\u00e0quet procedeix del vocable X\u012bctomatl, que significa fruit amb melic a N\u00e0huatl, la llengua dels mexica, l&#8217;\u00e8tnia que dominava l&#8217;Imperi Asteca, la civilitzaci\u00f3 que van trobar i poc temps despr\u00e9s van enderrocar els conqueridors espanyols, despr\u00e9s d&#8217;arrasar la ciutat de Tenochtitl\u00e1n (avui ciutat de M\u00e8xic) al 1.521. L\u00f2gicament, els primers europeus que van menjar tom\u00e0quets van ser Hern\u00e1n Cort\u00e9s i companyia.<\/p>\n<p>Despr\u00e9s de la conquesta espanyola el cultiu del tom\u00e0quet es va transferir a les col\u00f2nies del Carib, a l&#8217;arxip\u00e8lag canari, a la Pen\u00ednsula Ib\u00e8rica i la resta d&#8217;Europa; aix\u00ed com a les col\u00f2nies espanyoles de Filipines, d&#8217;aqu\u00ed el seu cultiu tamb\u00e9 va comen\u00e7ar a expandir-se pel continent asi\u00e0tic.<\/p>\n<p>En els textos espanyols va apar\u00e8ixer esmentat per primera vegada en 1.595, com jitomate, paraula que segueix utilitzant-se a M\u00e8xic per referir-se a una esp\u00e8cie de tom\u00e0quet molt gran de color vermell la forma li d\u00f3na aparen\u00e7a de tenir un melic. Moltes persones en diuen aix\u00ed per diferenciar-ho de la varietat de tom\u00e0quet verd que tamb\u00e9 \u00e9s conegut com tomatillo.<\/p>\n<p>No obstant aix\u00f2, en la resta d&#8217;Europa, el primer esment sobre el tom\u00e0quet conegut apareix anys abans que a la literatura espanyola. En 1.544, en un tractat sobre herbol\u00edstica escrit per Pietro Andrea Mattioli, un metge i bot\u00e0nic itali\u00e0, qui el va descriure com un nou tipus d&#8217;alberg\u00ednia de color daurat o color vermell sang que podia menjar-se cru o cuinat. Deu anys m\u00e9s tard, el tom\u00e0quet va ser nomenat pel mateix Mattioli com pomo d&#8217;oro, o \u00abpoma d&#8217;or\u00bb d&#8217;aqu\u00ed el nom pomodoro, en itali\u00e0.<\/p>\n<p>Els tom\u00e0quets s\u00f3n presents en totes les cuines del m\u00f3n, per\u00f2 sobretot, a la mediterr\u00e0nia.<\/p>\n<p><strong>T&#8217;imagines la nostra gastronomia sense gaspatxo, sense sofregits i sense salses?<\/strong> El tom\u00e0quet \u00e9s un altre regal que devem als pobles originaris d&#8217;Am\u00e8rica.<\/p>\n<p><strong><em>Autora:<\/em><\/strong><em>\u00a0<\/em><em>Helena Escoda Casas, Llicenciada en Hist\u00f2ria (UAB)<br \/>\n<\/em><strong>Bio Eco Actual Abril 2017<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si has nascut a l&rsquo;arc mediterrani, segurament no s&agrave;pigues cuinar sense tom&agrave;quets, les grans receptes del nostre patrimoni culinari tradicional inclouen aquesta apreciada baia, per&ograve;, abans de l&rsquo;arribada a Am&egrave;rica dels primers espanyols, aqu&iacute; no hi havia tom&agrave;quet.<\/p>\n","protected":false},"author":419,"featured_media":15892,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7170,7166,7171],"tags":[401],"class_list":["post-15207","post","type-post","status-publish","format-standard","has-post-thumbnail","category-horticultura-bio","category-nutricio","category-superaliments","tag-tomate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>El tom\u00e0quet, el gran aliat de la cuina mediterr\u00e0nia. 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