Eating raw tomatoes is the same as smoking? Vegetables confirmed that there is nicotine, experts believe that the content is very small, no threat to the health of vegetables contain nicotine, eat raw vegetables equal to passive smoking? Yesterday, a message quickly spread on the Internet to cause people's attention. Reportedly, scientists have found nicotine content in some vegetables, so tomatoes and other vegetables are best not eaten raw. Nanjing's food, vegetable authority experts believe that there is no need to be nervous, because the nicotine content of vegetables is too small, the human body is not a threat. Online news that American scientists after long-term research, found that people commonly used vegetables, such as tomatoes, yams, eggplants and cauliflower contain varying amounts of nicotine. These vegetables if uncooked and eaten raw, the number of nicotine into the body will be more, and the resulting damage, will be close to the smoke in the passive smoking. Nanjing Vegetable Science Institute of Zhou Dabiao, said he has not heard so far that vegetables contain nicotine, but some vegetables such as lentils, due to the alkali substances, not cooked and eat it does have an impact on health. Nanjing Agricultural University Associate Professor Yu Zhifen told reporters that vegetables are not all good and no harm, in addition to lentils contain some harmful substances, some vegetables can even cause allergic diseases, causing metabolic disorders. Scientific studies have found that people commonly used vegetables do have nicotine content, such as tomatoes, yams, eggplants and cauliflower and so on. However, scientists have found that the nicotine content in tomatoes is negligible, and can only be measured in micrograms, so small that it can be ignored, so under normal circumstances, the consumption of vegetables will not have an impact on the human body, there is no need for the public to worry about this. Compared with vegetables in general, tomatoes are rich in natural antioxidants, in addition to vitamin C, but also contains lycopene. Vitamin C is very familiar to everyone, it can prevent colds and treat scurvy. Lycopene is a natural pigment that makes tomatoes red. It acts like carotene in the human body and is a strong antioxidant. Experiments have proved that lycopene has a good anti-atherosclerosis, antioxidant damage and protection of vascular endothelial function, the higher the content of lycopene in human plasma, the lower the incidence of coronary heart disease. Lycopene also has a good anti-cancer, anti-cancer effect, its powerful antioxidant activity can destroy the free radicals that promote the growth of cancer cells, to prevent the proliferation of cancer cells. It has been found that the serum lycopene content of women with uterine fibroids and cervical cancer is lower than that of normal women. With higher serum levels of lycopene, the body is less likely to develop stomach and digestive tract cancers. It was also found that people who consumed processed tomatoes were more likely to increase the concentration of antioxidants such as lycopene in the blood compared to consuming raw tomatoes. This is because high temperatures break down the cell walls of tomato cells, which increases the release of antioxidants such as lycopene. In addition, tomatoes in the cooking process, often use peanut oil, salad oil and other vegetable oils, and these fats will help tomatoes will be lycopene and other fat-soluble antioxidants naturally released, to give full play to the role of antioxidants. Of course, there are advantages and disadvantages, after heating, tomatoes in the vitamin C will be lost, but tomatoes in the lycopene and other antioxidants in the content of a significant increase. Therefore, cooked tomatoes have a higher overall nutritional value than raw tomatoes. In addition, tomato skins contain high levels of lycopene, so it is best not to discard the skins when consuming them. For patients with vitamin C deficiency, eating raw tomatoes is also not a good way to supplement vitamin C. However, green tomatoes that are not yet ripe contain toxins and should not be eaten. In addition, some tomatoes because of the use of plant hormones in the process of growth and the top of the performance of the protruding, this kind of tomatoes should not be eaten.

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