In the United States, tomatoes, are second only to potatoes in the United States vegetable consumption. In the 1980s and 1990s, the annual US consumption of tomatoes and tomato products per capita has increased nearly 30 percent, reaching a total annual fresh weight of 91 pounds per person by 1999. Until that date, in the total world production of 111.1 million short tons. Until recently, the US has the largest tomato producer in the world. However, in 1999, China was the largest producer of tomatoes with 18 million short tons, and then in the United States (12.7 million short tons), Turkey, Egypt and Italy.
Tomatoes are an excellent source of vitamin C, biotin, and vitamin K. They are also a good source of copper, potassium, manganese, fiber, vitamin A (in the form of beta-carotene), vitamin B6, folic acid, niacin, vitamin well, and phosphorus. The main use of the tomato is the canning of four main products: whole tomatoes, tomato sauce, tomato paste and tomato soup. The first canned whole tomatoes are processed.
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