Tomatoes are raw or cooked
Compared with ordinary vegetables, tomatoes are rich in natural antioxidants. In addition to vitamin C, they also contain lycopene. Tomatoes are raw or cooked?
Vitamin C is very familiar to everyone, it can prevent colds and treat scurvy. Lycopene is a natural pigment that reddens tomatoes. It acts like carotene in the human body and is a powerful antioxidant. Experiments have shown that lycopene has a good anti-atherosclerosis, anti-oxidative damage and protection of endothelial function, the higher the content of lycopene in human plasma, the lower the incidence of coronary heart disease. Lycopene also has good anti-cancer and anti-cancer effects. Its strong antioxidant activity can eliminate free radicals that promote the growth of cancer cells and prevent the proliferation of cancer cells. Studies have found that uterine fibroids and cervical cancer women have lower levels of lycopene than normal women. When the content of lycopene in serum is high, the human body has less chance of suffering from gastric cancer and gastrointestinal cancer.
The study also found that compared with eating raw tomatoes, people consume processed tomatoes to increase the concentration of antioxidants such as lycopene in blood. This is because high temperatures destroy the cell walls of tomato cells, thereby increasing the release of antioxidants such as lycopene. In addition, during the cooking process, tomatoes often use vegetable oils such as peanut oil and salad oil, and these oils will help tomatoes naturally release fat-soluble antioxidants such as lycopene and give full play to their antioxidant effects. Of course, everything has its advantages and disadvantages. After heating, the vitamin C in tomatoes will be lost, but the content of lycopene and other antioxidants in tomatoes will rise significantly. Therefore, the overall nutritional value of cooked tomatoes is higher than that of raw tomatoes. In addition, tomato skin contains a large amount of lycopene, so it is best not to eat or eat it.
For patients with vitamin C deficiency, raw tomatoes are also a good way to supplement vitamin C. However, immature green tomatoes contain toxins and are unfit for human consumption. In addition, some tomatoes appear to protrude at the top because of the use of phytohormones during the growth process. This kind of tomato is also unfit for human consumption.
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