Tomato🍅

An annual plant native to the Andes of South America. The red ripe fruit is rich in lycopene and vitamin C, and is a staple ingredient in Western cuisine for salads, pasta, and ketchup. Introduced to Japan during the Edo period, it became widely consumed only after the Meiji era. Japan's greenhouse cultivation technology produces high-quality domestic tomatoes.

Identification Points

• ✓Odd-pinnately compound leaves with a distinctive pungent-green aroma
• ✓Yellow star-shaped flowers
• ✓Fruits ripen from green to red (or yellow/orange), globose to ellipsoid
• ✓Stems bear fine, sticky glandular hairs

Morphological TraitsAI-estimated, needs verification

Phylogenetic Positionナス科 →

Evolution Notes