While tomatoes have a lot of lycopene, but lycopene is absorbed by the body to a very small extent if it is not heated. So what exactly is heated to eat? Or eat without heating? It depends on the focus of your trade-off.

If it's lycopene, it's better to heat it up and eat it cooked, because heating helps the lycopene break out of the walls, and the oil you add when you eat it hot helps the lycopene transit and absorption. But if it is vitamin C, then it is still good to eat raw. So that in order to nutritional balance, you can also eat interspersed.

Tomatoes as life is very common ingredients, we are very familiar with its eating method, in fact, whether it is eaten raw or cooked, tomatoes can play a very good health effects.

Because tomatoes look very bright and nice, while the flavor is also sweet and sour, so and his best golden combination is yam, potatoes, lotus root slices and so on, these foods are relatively clean, and when it and tomatoes are combined together for cooking, the tomatoes contain a special substance that will be able to When these foods are cooked together with tomatoes, the tomatoes contain special substances that help them maintain their original crunchiness, which brings a completely different taste sensation.

What's more, the vitamin C and acid inside the tomato can well avoid potato and yam being oxidized by the air and discoloration, so that the vegetables and tomatoes can keep the original color, so that the food cooked is not only the color is good, but also the taste is also first-class.

Tomatoes contain lycopene is currently one of the strongest antioxidant substances in plants in nature, known as "plant gold" reputation. When tomatoes are heated or oiled, the release of lycopene can be maximized by the human body to digest and absorb , more than the amount of raw food absorption. Adequate intake of lycopene is good for the prevention of cardiovascular disease, digestive system cancer and other chronic diseases.

It is well known that tomatoes contain a lot of vitamin C. The biggest benefit of eating raw tomatoes is that they can absorb vitamin C better and will not be damaged. Vitamin C has many functions, preventing iron-deficiency anemia, enhancing the body's immune ability, enhancing antioxidant capacity, etc., which can be said to have many benefits.

If it is cooked tomatoes, because of the impact of high temperature, the vitamin C in it will be destroyed, that is, eating cooked tomatoes is not a good supplement to vitamin C, but other other content each other fully revealed, so, in general, or cooked tomatoes nutritional value is relatively high.