Eating raw can retain vitamin C to the maximum extent.
Eating raw tomatoes can retain the potassium, vitamin C and dietary fiber contained in tomatoes to the maximum extent, and eating raw tomatoes instead of fruits can also help control chronic diseases such as hypertension and gout.
Cooking and eating can promote the absorption of lycopene.
Besides vitamin C, tomatoes also contain a lot of lycopene, which is similar to carotene in human body and is a strong antioxidant. Experiments show that lycopene has good anti-atherosclerosis, anti-oxidative damage and vascular endothelial protection functions. The higher the lycopene content in human plasma, the lower the incidence of coronary heart disease. Lycopene also has a good anti-cancer effect, and its strong antioxidant activity can eliminate free radicals that promote the growth of cancer cells and prevent the growth of cancer cells.
Cooking and eating tomatoes will destroy the plant cell structure and promote the absorption of lycopene. At the same time, heating can promote the transformation of lycopene from all-trans to part-cis, which is more conducive to improving the health care function of tomatoes.
Is the tomato fried or boiled?
When frying tomatoes, oil will be put in, which will help tomatoes naturally release fat-soluble antioxidants such as lycopene and give full play to their antioxidant effects. So some people think that fried tomatoes are more nutritious. Is the tomato fried or boiled?
In fact, tomatoes don't have to be fried, and eating them when cooked does not affect the utilization rate of lycopene at all. As long as it is eaten with oily food, the soft boiled tomatoes can reach the small intestine with the oil in other foods, so that the absorption and utilization rate of lycopene can be guaranteed.
So whether tomatoes are fried or boiled depends on personal preference, as long as you pay attention to eating a little oil. At the same time, be careful not to put too much oil when frying tomatoes, and the oil temperature should not be too high, because too high oil temperature will destroy lycopene, and too much oil will dissolve lycopene and finally stay in the pot and plate, increasing losses.