Tomatoes. While these other nightshade plants contain a “high” amount of oxalate, or more than 10 mg per serving, tomatoes contain only a “moderate” amount, or between 2 and 10 mg per serving. The U.S. Department of Agriculture lists the oxalic acid content of tomatoes at 50 mg per 100 g serving.

Mostly citric acid is found in tomatoes.Tomato contains different type of acids like ascorbic, oxalic acid, but citric acid is found mostly....

Acid Present in Tomato:

Tomatoes are one of the most commonly used vegetables in cooking. They are used in salads, sauces, soups, stews, and many other dishes. Tomatoes are also a good source of vitamins and minerals. One of the important components of tomatoes is acid. Let's look at the acid present in tomatoes and its properties.

The Acid Present in Tomato:

Tomatoes contain several types of acids, including citric acid, malic acid, and oxalic acid. The most abundant acid in tomatoes is citric acid, which contributes to their tangy taste. Citric acid is a weak organic acid found naturally in many fruits and vegetables, including lemons, oranges, and grapefruits. It is also commonly used as a food additive in soft drinks, candies, and other processed foods.

Properties of Citric Acid:

Citric acid is a weak acid, which means it does not completely dissociate in water. It is a white crystalline powder with a sour taste. Citric acid is highly soluble in water, which makes it easy to dissolve in foods and beverages. It is also used as a preservative in many food products because of its ability to inhibit the growth of bacteria and fungi.

Health Benefits of Citric Acid:

Citric acid has many health benefits. It is a natural antioxidant, which means it helps protect the body from free radicals that can cause damage to cells and tissues. Citric acid also helps the body absorb minerals such as calcium, magnesium, and potassium. Additionally, it can help prevent kidney stones by reducing the amount of calcium in the urine.

Conclusion:

In conclusion, tomatoes contain citric acid, which is the most abundant acid in the fruit. Citric acid is a weak organic acid that contributes to the tangy taste of tomatoes. It has many health benefits and is commonly used as a food additive in processed foods.