Reason:

Naturally occurring lycopene is all trans. Through processing such as high-temperature cooking, lycopene can be transformed from the trans configuration to the cis configuration. Easier to be absorbed by the body.

In addition, heating can destroy a large amount of cell walls, and more of the lycopene in it can be released. And because lycopene is fat-soluble, it must be cooked with an appropriate amount of oil to make the lycopene Dissolved in oil and absorbed by the body.

Extended information

Experts point out:

It is good to eat tomatoes when cooked, but it does not mean that eating them raw is not good. In addition to lycopene, tomatoes also contain calcium, phosphorus, potassium, magnesium, iron and other elements, as well as vitamin C, carotene, vitamin B, vitamin B2, organic acids and cellulose, especially the content of vitamin C. It is very high, comparable to fruits, which is one of the reasons why it is called fruit and vegetable.

One of the main functions of vitamin C is to resist oxidation and improve immunity, so eating raw tomatoes is also a good choice. As for whether tomatoes should be eaten raw or cooked, you can choose according to your personal taste. There is no need to worry about whether it is better to eat them raw or cooked. As long as you choose ripe tomatoes when eating them raw, don't eat too many at one time. .

People's Health Network-Tomatoes also have a little secret: Why are they red? Eat it cooked or raw?

China.com-Is it better to eat tomatoes raw or cooked?