What are the benefits of tomatoes? How to eat more nutritious

Scrambled eggs. Or eat it raw. Maximize nutrient preservation

Tomatoes are one of the vegetables we eat the most every day, most people only know that it is rich in vitamins, but what are its health benefits, what kind of tomatoes have the highest nutrient content, and how to maximize the preservation of nutrients when cooking, many people are not clear. The main nutrients in tomatoes are vitamins, among which, the most important and abundant is lycopene, a ——— of carotene. In recent years, scientists have made many new breakthroughs in the study of the health effects of lycopene, including:

It has a unique antioxidant ability to scavenge free radicals in the human body that cause aging and disease; prevent the occurrence of cardiovascular diseases; Stop the cancerous process of the prostate and effectively reduce the risk of pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, breast cancer and other cancers. Tomato variety, color, ripeness, sweetness, and even the production season are all important factors that determine the lycopene content in them. Tomatoes of the yellow variety contain very little lycopene, containing only milligrams per 100 grams; Red varieties of tomatoes are more abundant, generally containing 2-3 mg per 100 grams, and can reach up to 20 mg.

In general, the redder the color of the tomatoes, the higher the lycopene content, and the lower lycopene content of unripe and semi-ripe green tomatoes. There is also a pink tomato on the market, and the lycopene content is not as high as that of red. The content of lycopene is negatively correlated with the content of soluble sugars in tomatoes, that is, the less sweet the tomatoes, the higher the lycopene content in them.

In addition, the lycopene content in tomatoes produced in summer is relatively high, which is mainly because the abundant sunlight and long light hours in summer will greatly increase the lycopene content; Tomatoes grown in greenhouses in winter have a relatively low lycopene content. An adult can meet the body's needs for lycopene by consuming 100-200 grams of tomatoes per day. However, many people like to eat raw tomatoes, which is not conducive to the absorption of lycopene, because it is a fat-soluble vitamin, which is more conducive to its health effects after heating and cooking with oil.

Since lycopene is easily decomposed by light, heat, and oxygen, it should be avoided when cooking for long periods of time at high temperatures to retain more nutrients. When cooking, cover the pot tightly and add a little vinegar to protect it from being damaged by oxygen.

Tomatoes contain a variety of nutrients and trace elements, and the benefits to the human body are very numerous.

Tomatoes contain cellulose, protein, calcium, phosphorus, iron, potassium, sodium, iodine, carotene, vitamin B1, vitamin B2, riboflavin, vitamin C and various nutrients, which have many benefits to the human body, mainly including the following effects:

1.The fiber of tomatoes is very helpful for promoting intestinal peristalsis, relieving constipation, and can also reduce serum cholesterol, which is helpful for lowering blood lipids.

2.Tomatoes are very rich in potassium, which increases the excretion of sodium in the urine, reduces blood volume, lowers blood pressure, and softens blood vessels.

3.Some organic acids such as citric acid and malic acid in tomatoes can increase the acidity of gastric juice, promote digestion, adjust gastrointestinal function, and have a certain relieving effect on loss of appetite and indigestion.

4.Some vitamins such as carotene in tomatoes are very rich, which can promote bone calcification, have a relatively large help for the formation of tooth tissue, and have a certain auxiliary effect on patients with radiculitis, nosebleeds and bleeding disorders.

5.Tomatoes are very helpful for good health, prevent cardiovascular diseases, anti-inflammatory, anti-cancer.

6.Tomatoes contain lycopene, which is currently the strongest antioxidant found in nature. It can prevent and inhibit cancer, protect the cardiovascular system, resist ultraviolet radiation, delay aging, enhance immunity, etc.

Tomatoes are the fresh fruits of the Solanaceae tomato, also known as tomatoes, persimmons, and plums.

Annual herb.

According to legend, it is native to Peru in South America, and the history of tomato cultivation in China has been 2,000 years, and it is now produced in most areas.

Tomatoes are very adaptable, and there are currently more than 4,700 varieties in various places.

It is served with tender and juicy fleshy berries, which can be eaten raw and cooked, and has a slightly sour and palatable taste.

Famous varieties include Beijing Zaohong and Mantianxing, Shanghai Changji Red, Wuchang Red, Taiwan Red, Tianjin Red, Xi'an Dahongpao, Jinan Pink and Yellow Pearl, etc., which are a kind of vegetables that are deeply loved by people.

Tomato is not only a vegetable, but also has the characteristics of a fruit, and is known as the love fruit of golden apples abroad.

Judging from its shape, color, and nutritional content, it can be called the fruit of the dish.

Fresh tomatoes are sweet and sour, and people often eat them as raw fruits.

If you pair it with fish, meat, and eggs to make dishes and soups, it tastes delicious.

Tomatoes can also be used as sweets and cans.

Tomatoes also have medicinal properties.

Lu Chuan Materia Medica said tomato: shengjin quenches thirst, strengthens the stomach and eliminates appetite, cures thirst, and loses appetite.

Tomatoes are eaten in a variety of ways: mixing, stir-frying, frying, stewing, making soup, making filling, making sauce and ingredients for various meat and vegetable dishes.

1 Nutritional value.

Tomatoes are highly nutritious, containing protein grams, carbohydrate grams, calcium 39 mg, iron mg, carotene mg, niacin mg, vitamin C 39 mg, potassium 1250 mg, sodium 50 mg, magnesium 75 mg per 500 grams.

Among them, the niacin content is the highest among fruits, the vitamin content is 15 times higher than that of lettuce, and the thiamine content is 3 times that of apples.

Modern medical studies have shown that glutathione contained in tomatoes can be anti-aging and reduce the incidence of cancer.

In addition, it also contains a lycopenin, which has obvious digestive and diuretic functions.

Tomamine can inhibit the harm of certain fungi to the human body.

The brass substances contained in the slow omen have significant antihypertensive, hemostatic, diuretic and other effects, and the effect of hemophilia is comparable to that of cortisone.

The mercury fluoride in tomatoes has a certain auxiliary effect on liver patients.

The cholesterol-lowering effect of tomato is also quite obvious.

Tomatoes have the functions of clearing heat and detoxifying, cooling blood and flattening the liver, lowering blood pressure, quenching thirst, strengthening the stomach and eliminating appetite.

People with high blood pressure, heart disease, hepatitis, and kidney disease can be good for their health if they insist on eating one or two tomatoes a day.

If the average person eats tomatoes regularly, it is also beneficial to prevent high blood pressure.