Tomatoes are eaten raw or cooked
The idea of ​​eating raw tomatoes is to reduce the destruction of vitamin C. Vitamin C is the most delicate of all nutrients. High temperature damage, freezing damage, oxidation loss in the hot and cold refrigerator room due to the presence of oxygen. Therefore, if you do tomato scrambled eggs, vitamin C can survive 20% is good.
Good or cooked tomatoes
Compared with ordinary vegetables, tomatoes are rich in natural antioxidants. In addition to vitamin C, they also contain lycopene. Everyone is very familiar with vitamin C, it can prevent colds, treat colds, 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 growth 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 added edible tomatoes to increase the concentration of lycopene antioxidants in loquat. 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 increase 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.
The efficacy and role of tomatoes
1. Slowing down stains and delaying aging
Lycopene is not only an important natural food colorant in industry today, but more importantly it is a very strong antioxidant. Supplement lycopene, resist aging, enhance the immune system, reduce the incidence of disease. Lycopene can also reduce the macular degeneration and reduce pigmentation. Therefore, tomato has the reputation of "longevity fruit".
2. Anti-cancer
Research shows that lycopene can effectively prevent prostate cancer, gastrointestinal cancer, liver cancer, lung cancer, breast cancer, bladder cancer, uterine cancer, and skin cancer.
3. Lower blood pressure
People who reduce blood pressure often have bleeding gums or subcutaneous bleeding. Eating tomatoes can help improve symptoms.
4. Prevent thrombosis
Patients suffering from coronary heart disease and stroke drinking proper amount of tomato juice every day are beneficial to the rehabilitation of the disease.
5. Jianwei Xiaoshi
It can help digestion and laxative effect and prevent constipation.
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