The biggest advantage of eating raw tomatoes is that they will not damage the vitamin C and other nutrients in the tomatoes.

Because vitamin C is very resistant to heat and will decompose when heated. Although organic acids such as malic acid and citric acid in tomatoes can protect the vitamin C contained in tomatoes from being destroyed in a short period of time, if they are exposed to high temperatures for a long time, After cooking for a long time, 50% to 70% of vitamin C will still be lost.

Therefore, eating raw tomatoes can help you absorb more vitamin C. Especially for people who are deficient in vitamin C, eating raw tomatoes is the best choice and can better make up for the lack of vitamin C.

In addition, there is zero loss of potassium, dietary fiber, organic acids and water in tomatoes when eaten directly.

Besides, if you eat tomatoes as raw fruits without adding oil, salt or sugar, it will not only help to improve the potassium and sodium ratio in the diet, but also very good at replenishing water and quenching thirst. effect.

Tomatoes are foods with low energy density. If tomatoes are used instead of fruits, it is a good choice for people who need to lose weight or control their weight and need to reduce dietary energy intake; diabetic patients have unstable blood sugar control. Next, we also recommend eating raw tomatoes instead of fruits when snacking. After blood sugar is stable, you can choose fruits with a low glycemic index to snack on, or you can continue to choose tomatoes as a substitute.

When eating tomatoes raw, another dish that everyone likes very much is tomatoes mixed with sugar. If you really like that one bite, be sure to add less sugar. The white sugar usually used in dishes is simple. Sugar, the daily intake of simple sugar should be less than 25 grams.

At this time, someone said that I heard that tomatoes need to be fried in oil to absorb nutrients, especially lycopene. Is that really the case?

In fact, no, for the absorption of lycopene, as long as there is fat in other dishes, it can also promote the absorption of lycopene. There is no need to put a lot of oil to fry tomatoes. Of course, when tomatoes are cooked and processed together with other ingredients, cooking oil will inevitably be added, which will certainly not affect the absorption of lycopene.

However, there is still a difference between frying and not frying, because the molecular structure of lycopene will change during the cooking and heating process, and the trans structure of lycopene is converted into a simple and easily absorbed cis structure. The structure can be better absorbed by the body and will be more easily absorbed and utilized than without heating.

Of course, don’t add more oil when cooking just because fat promotes the absorption of lycopene. You should also consider your energy intake. Don’t worry about one thing at the expense of the other, otherwise you will become obese. Not good anymore.

For the sake of balance, you can add some diced tomatoes and tomato chunks when the dish is ready, and heat it slightly. The heating time is short, the nutritional loss is small, and the flavor of the dish is increased. Still simple and easy to do.