Ingredients

Three main ingredients

Tomato juice

1. Wash the tomatoes, drain the surface moisture, remove the pedicels and cut into pieces

2. Spread clean gauze on a large bowl and pour the cut tomato pieces into it

3. Lift the gauze around and squeeze the juice into the bowl. The pulp left in the gauze can be used for cooking

4. The taste of tomato juice can be selected according to the taste

the characteristics of the dish

1. If you like the original flavor, you can drink it directly.

2. If you like sweetness, add a little honey or sugar and mix well.

3. In addition, a little salt and pepper can be added, and a little taste is enough. The taste is very special and delicious.

dietary tips

1. This method of tomato juice has more advantages than using juicer and blender to break the juice.

2. Because the cell walls of fruits and vegetables are broken in the process of breaking, many oxidases, such as vitamin C oxidase and phenol oxidase, which were honestly in the cell walls, are released and meet with vitamin C and polyphenols, resulting in the loss of vitamin C.. After juicing, the loss of vitamin C may reach 8%. It is much bigger than the loss of vitamin C caused by cooking. Therefore, generally speaking, it is not recommended to drink fruits and vegetables that can be eaten directly.

3. This method of squeezing juice is better, because there is no operation to destroy the cell wall in the process, so that vitamin C and polyphenols in it can be preserved.

4. This kind of raw tomato juice can mainly get a lot of vitamin C in tomatoes. If you want to get lycopene, you should increase the intake of some fat. If you use it as a table drink when eating, it's okay, because there are basically oils and fats in the food.

5. If you drink this tomato juice when there is no other food, you can eat some yogurt, which can improve the absorption rate of lycopene.