Because raw tomatoes can only absorb vitamin C in pulp, but they can't get lycopene, a more beneficial substance in tomatoes. Only by heating, the cell wall of tomato tissue will collapse and a small amount of lycopene will be precipitated.

Lycopene in tomato is one of the strongest antioxidants in nature, and its antioxidant capacity is higher than that of vitamin E and far stronger than that of vitamin C. Time magazine in the United States even listed it as the first healthy food in 2 1 century.

Extended data:

Taboos for eating tomatoes

1, which should not be eaten after cooking for a long time.

After a long period of heating and cooking, it loses its original nutrition and taste, because lycopene is easy to decompose when exposed to light, heat and oxygen, and loses its health care function. Therefore, long-term high-temperature heating should be avoided when cooking.

2. Avoid eating neostigmine or galanthamine.

Suggestion: Follow the doctor's advice.

People with weak stomach should not eat more.

Chinese medicine believes that people with cold tomatoes and weak stomachs eat more tomatoes, which is harmful to their health. Therefore, patients with acute gastroenteritis, acute bacillary dysentery and active ulcer should not eat for the time being, so as not to aggravate the condition.

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