Whether tomatoes are nutritious when eaten raw or cooked

The food that people consume every day should:"Red, yellow, green, white, black"There are five colors, of which red mainly refers to tomatoes. Some friends like to eat cold tomatoes, while others have a soft spot for tomato egg soup. So, is it more scientific to eat tomatoes raw or cooked?

Compared to vegetables in general, tomatoes are rich in natural antioxidants and contain lycopene in addition to vitamin C. Everyone is very familiar with vitamin C, it can prevent colds, colds, scurvy. Lycopene is a natural pigment that makes tomatoes red, and it acts like carotene in the human body and is a strong antioxidant.

Experiments have proved that lycopene has a good anti-atherosclerosis, anti-oxidative damage and protection of vascular endothelial function, and the higher the lycopene content in human plasma, the lower the incidence of coronary heart disease. Lycopene also has good anti-cancer and anti-cancer effects, and its powerful antioxidant activity can destroy free radicals that promote the growth of cancer cells and prevent the growth of cancer cells. The study found that women with uterine fibroids and cervical cancer had lower levels of lycopene in their serum than normal women.

When the serum content of lycopene is high, the human body has a lower chance of developing stomach cancer and gastrointestinal cancer. The study also found that people who consumed added tomatoes increased the concentration of lycopene's antioxidant more than eating raw tomatoes. This is because the high temperature destroys the cell walls of tomato cells, which increases the release of antioxidants such as lycopene.

In addition, vegetable oils such as peanut oil and salad oil are often used in the cooking process of tomatoes, and these oils will help tomatoes naturally release fat-soluble antioxidants such as lycopene and give full play to their antioxidant effects. Of course, there are pros and cons to everything, and when heated, the vitamin C in tomatoes suffers, but the lycopene and other antioxidant content in tomatoes rises significantly. As a result, tomatoes eaten cooked are more nutritious than eaten raw.

In addition, tomato skins contain a lot of lycopene, so it is best not to discard them when eating. For patients with vitamin C deficiency, eating raw tomatoes is also a good way to supplement vitamin C. However, green tomatoes that are not yet ripe contain toxins and should not be eaten.

In addition, some tomatoes are not suitable for consumption because they have a bulging top due to the use of plant hormones during the growth process.

Eating raw will lose a lot of nutrients, and it is best to eat it cooked.

When Konishi is careful to eat tomatoes raw, he can ensure the intake of multiple vitamins, especially vitamin C. However, when cooked, although the vitamin content is destroyed, a kind of lycopene is produced, which has antioxidant properties and is also suitable for good health.

Both of these ways of eating are good for the body and can be chosen according to one's preferences. According to experts, lycopene and carotene are soluble in oil, so fried tomatoes or soups are very good, and the absorption rate of raw food is low. If vitamin C is ingested, it can be cooked or cooked, because the tomato has high acidity, which is conducive to the stability of vitamin C, and the loss after cooking is relatively small.

If you want to get potassium and dietary fiber, it can also be raw or cooked.

Eating raw tomatoes can obtain vitamin C, potassium and dietary fiber, which are beneficial for the prevention of cardiovascular disease and obesity, but can not fully absorb the lycopene and carotene in them, unless a lot of oil is added and chewed carefully. Adding a lot of fat obviously increases energy (calories) and hinders the health benefits of tomatoes.

Because of its sour taste and vitamin C, using tomatoes as a side dish or tomato sauce in a dish is beneficial to help the absorption of non-heme iron. It is very helpful for preventing anemia. At the same time, it also has an appetizing effect. Of course, most of the dishes with tomato sauce are quite delicious.

Studies in the United States have shown that when making barbecue food, adding tomato sauce, tomato sauce and other seasonings can help prevent the harm of carcinogens in barbecue to the human body. This may be related to the anti-mutagenic effect of lycopene and the reducing effect of the vitamin C contained therein. Or you can eat a barbecue with some raw tomatoes.

Westerners like to use tomato sauce for french fries and tomato sauce for schnitzel, which is actually a metaphor for this.

When tomatoes are cooked and eaten, the loss of vitamin C is very small, and it does not exceed 10% when stir-fried and boiled normally. However, when cooked, the absorption rate of lycopene and carotene will be greatly improved, and only a very small amount of oil (about 1 scoop of coffee in a meal) can fully absorb lycopene. This is because when a tomato is cooked and eaten, the cell wall of the tomato cell is destroyed, and the lycopene in it can be released freely.

Eating raw is the most nutritious, and the nutrition of tomatoes is not easily destroyed.

Tomatoes are more nutritious when cooked, and scrambled eggs with tomatoes are the most nutritious. Excerpt from the Nutrition Association Health Diet Therapy!

It is good to eat raw and cooked, and if it is cooked, it is best to fry it in oil.

Cooked to eat! Eat raw, don't eat the skin!

Tomatoes, Tomatoes, Eggs, Vitamin C, Lycopene, Cooking Tips, Vegetables, Healthy Diet, Nutrition.

Yes, it can be eaten as a cold tomato.

1. Eating raw tomatoes can give good protection to the vitamin C in tomatoes.

Because the vitamin C in tomatoes is very sensitive to heat and will be broken down by heat. If eaten raw, tomatoes can consume more vitamin C, which can promote the body's ** to become smoother and fairer, and achieve the effect of beauty and skin. At the same time, the vitamin C in tomatoes has the effects of quenching thirst, strengthening the stomach and eliminating appetite, clearing heat and detoxifying, and lowering blood pressure.

2. Tomatoes are cooked and eaten, and carotene and lycopene are more easily absorbed and utilized by the body.

1) Tomatoes are rich in carotene, which can be converted into vitamin A in the body, and also has the effect of protecting the eyes. However, because carotene is fat-soluble, it needs to be heated and cooked in oil before it can be better absorbed by the body. Therefore, people who need carotene, such as people with three highs and people with vision loss, are recommended to eat cooked tomatoes.

2) The lycopene in tomatoes can scavenge free radicals in the human body, thus achieving an anti-cancer effect. Fat-soluble lycopene cooked is more conducive to the complete absorption of the human body, so that the nutritional value of tomatoes can be maximized.

3) Ripe tomatoes can also improve the efficacy of probiotics in the intestines. Lactobacillus reuteri is a probiotic that has the ability to improve allergic constitution, prevent allergic reaction, and regulate intestinal function, which naturally exists in the human body. The large amount of lycopene in ripe tomatoes can increase the activity of Lactobacillus reuteri and promote its efficacy.

4) When cooked, it is generally used with eggs to scramble and make soup, which makes it more nutritious, more delicious, and easier for the human body to digest and absorb.

Tomatoes are rich in protein and vitamins, making them the most nutritious when eaten raw. Eating raw tomatoes has the following benefits:1Antithrombosis.

Tomatoes have a good antithrombotic effect and can prevent coronary heart disease, myocardial infarction and other diseases. 2.Protects the heart.

Lycopene has strong antioxidant properties, anti-atherosclerosis, and protects the vascular endothelium, which can prevent the damage of oxygen free radicals to cardiomyocytes, thereby protecting the heart and reducing the incidence of heart disease. 3.Rich in vitamin C

Personally, I think tomatoes are more nutritious to eat raw, if tomatoes are cooked, in the process of heating, it is possible that some vitamins will be damaged to a certain extent, it is better to eat raw, which can be better absorbed by people.

Tomatoes are more nutritious when eaten raw, and they will not be destroyed by high temperatures.

There is a major nutrient in tomatoes called lycopene, which has a variety of functions such as antioxidant, inhibiting mutations, protecting cardiovascular and preventing cancer, so it has attracted increasing attention from the medical and nutrition community.

Residents in the Mediterranean often eat barbecue food, this smoked food has a high content of carcinogens, easy to induce tumors, but the survey data shows that the incidence of cervical cancer, prostate cancer and liver cancer in the population in these areas is low, experts believe that one of the reasons is that local residents often eat tomatoes, especially in southern Italy and Greece, the staple food of the common people is often eaten with tomato sauce, and it is heated tomato sauce while frying fish and meat, the original tomato is processed at high temperature, Lycopene is easily absorbed and utilized by the body and exerts its anti-cancer effects.

From the perspective of lycopene intake, tomatoes are cooked and eaten to consume more lycopene than raw food, and lycopene is a fat-soluble nutrient that absorbs more together with oil, so the absorption rate of tomato scrambled eggs, tomato soup, tomato barbecue, and tomato sauce will be greatly increased after being drizzled with oil.

Is it more nutritious to eat raw or boiled tomatoes? Vitamin C, potassium and dietary fiber can be obtained from raw tomatoes, which can help prevent cardiovascular disease and obesity, but they cannot fully absorb the lycopene and carotene in them, unless a lot of oil is added and chewed carefully. The addition of a lot of fat significantly boosts energy (calories) and affects the health benefits of tomatoes.

Tomatoes are a type of acid and are also rich in vitamin C, such as ketchup, or tomato sauce when cooking vegetables, which can help with the absorption of non-heme iron. This is useful to prevent anemia.

At the same time, it has an appetizing effect. Of course, most of the dishes with tomato sauce are delicious. Cooked tomatoes, in which the loss of vitamin C is very small, generally no more than 10% when stir-fried and boiled.

But when cooked, the absorption of lycopene and carotene is greatly improved, with only a very small amount of oil (about 1 scoop of coffee in a meal can fully absorb lycopene).

1.Tomatoes are higher in overall nutritional value when eaten raw From a nutritional point of view, tomatoes contain a lot of vitamin C, which is the reason for the high nutritional value of tomatoes, but this nutrient content belongs to the comparison.

2.Tomatoes are better for stomach health when eaten when cooked Tomatoes are cold food, and contain a lot of plant acids, eating raw tomatoes is easy to aggravate spleen and stomach deficiency and cold, and also promote the secretion of gastric acid.

3.Tomatoes are better absorbed when eaten raw Tomatoes can consume more vitamin C, and the vitamin C in tomatoes has the effect of quenching thirst, strengthening the stomach and eliminating appetite, clearing heat and detoxifying, and lowering blood pressure.

Benefits of eating tomatoes cooked: For tomatoes, the most important nutrient it contains is lycopene, which will be fully released after heating, and it will not be absorbed well when eaten raw, so when eating tomatoes, it will be better to eat cooked and the nutritional value is richer. Lycopene is better absorbed into ripe tomatoes, and the deeper the softness, the better the absorption.

After the human body consumes sufficient lycopene, it is helpful for health and longevity. It can help unclog blood vessels, clean the digestive tract, and have many health benefits. However, after cooking, the content of vitamin C will decrease, so people who want to eat tomatoes to supplement vitamins are better to eat raw tomatoes.

Benefits of eating raw tomatoes: Tomatoes are equivalent to eating fruits, because they are rich in vitamins like fruits, especially vitamin C. Vitamin C is a very good substance for the human body, but it is very "squeamish" and cannot encounter high temperatures, in this case, it is necessary to eat raw tomatoes.

Eat more tomatoes and supplement vitamins in time, and after a period of time, the body will change a lot.

Especially for people with weak physique, after eating tomatoes for a period of time, it helps to improve immunity and resistance, and it looks a lot stronger. And when the seasons change, the phenomenon of colds is also reduced, which is a good indication that your immunity has improved, and it has held up a strong protective umbrella for the body to effectively resist the invasion of viruses.

Tomatoes are very rich in natural antioxidants, in addition to vitamin C, there is also lycopene. Everyone is very familiar with vitamin C, which can prevent colds, colds, and scurvy, but lycopene may not be known to so many people.

In fact, lycopene is a natural pigment that makes tomatoes red, and the role it can play in the human body is actually very similar to carotene, which is a very strong antioxidant.

What does lycopene do?

Medical scientists have shown that lycopene has a very good anti-atherosclerotic effect, and if a person has a higher level of lycopene, then the lower the chance of suffering from coronary heart disease. In addition, lycopene is also good for cancer prevention because lycopene has powerful antioxidant activity, which can destroy free radicals that allow cancer cells to grow freely.

Some studies have shown that women with uterine fibroids and cervical cancer have lower levels of lycopene in their serum than normal women, which indirectly shows the important role of lycopene.

Now let's get back to today's topic, whether raw tomatoes are nutritious, or are cooked tomatoes more nutritious?

The battle of nutritional value: Which is better, raw or cooked?

After research, medical scientists have found that the concentration of lycopene antioxidants in cooked tomatoes is much higher than that of raw tomatoes, because in the process of cooking tomatoes, high temperature destroys the cell walls of tomato cells, which also increases the release of antioxidants such as lycopene.

In addition, people often use vegetable oils such as peanut oil and salad oil in the process of boiling tomatoes, which can also help tomatoes release antioxidants such as lycopene and fully exert their antioxidant effects.

Of course, everything cannot only have advantages and disadvantages, and the vitamin C in tomatoes that have been cooked at high temperature will be lost, and if the patient is deficient in vitamin C, then you can choose to eat raw tomatoes.