Regularly eat tomatoes is very good, tomatoes belong to the dark vegetables, vitamins, plant compounds are very rich, is a vegetable nutrient-rich leader. Whether you eat raw or cooked are very good, just eat different ways, get the focus of the nutrients are different.

Summer vacation in the countryside as a child, every day looking forward to persimmons red. At that time, for me, tomato is the most delicious fruit. However, sometimes in a hurry, not too red, some of the green on the craving to pick down to eat, the results of eating "numb mouth", today I know the reason, unripe tomatoes will also be in the anemone, like the green skin of the potatoes, on people have toxic side effects.

Cooked tomatoes can allow people to absorb more lycopene.

1. Lycopene has good antioxidant properties.

Lycopene has strong antioxidant properties and is claimed to be the strongest of the natural antioxidant components that have been discovered. Its antioxidant capacity is 3.2 times that of carotene, and 100 times that of vitamin e.

2. Lycopene has the ability to lower blood lipids and enhance immunity.

Lycopene has been shown to reduce blood lipids and enhance the role of immunity, can be effective, reduce cardiovascular disease, increase the body's ability to fight against external viruses and bacteria.

3. Lycopene has an anti-cancer effect.

Lycopene, with the ability to inhibit, breast cancer, lung cancer, uterine cancer, thereby reducing the incidence of people suffering from three kinds of cancer.

There are many other beneficial effects of lycopene, but there is not enough evidence to support them.

According to the physical properties of lycopene, although heating reduces the total amount of lycopene (lycopene is less heat-stable), it promotes the body's absorption rate of lycopene, and in relative terms, eating ripe tomatoes increases the amount of lycopene actually absorbed by the body. But definitely can not say, raw tomatoes, we can not get lycopene, just get a relatively low only.

In life, people often like to eat tomatoes scrambled eggs, which is a good choice for cooked tomatoes. But today I want to recommend tomato soybean to you.

Raw materials tomatoes, tomato paste, dry soybeans, green onions, ginger, salt

Specific method:

1. take dry soybeans washed, soaked in water for 6 to 8 hours can be (made in the morning, soak in the evening; night to do, soak in the morning can be);

2. tomatoes washed, at the top of the cross-cutting (only cut the surface layer can be), water pouring scalding, peeled, diced;

3. chopped scallions, ginger chili pot, add tomatoes stir-fried, pour boiling water, wait for the water to boil again into the diced tomatoes and pre-soaked soybeans.

4. Boil on high heat and then cook on low heat.

5. 20 minutes for those who prefer harder beans, 1 hour for those who prefer more doughy beans (however, the longer the stewing time, the more vitamin C in the tomatoes will be destroyed).

6. After the beans are cooked, the juice on high heat (depending on your preferences, more soup, less can be), add a little salt out of the pot (note that the tomato sauce usually contains a certain amount of salt, so the last addition of salt should be a little try to join. (Too much salt is bad for the body! Soybeans are very fresh, no need to add MSG.)

Eating tomatoes raw gives you more vitamin C.

Vitamin C is afraid of oxidation and is not heat-resistant, so it works best when eaten raw.

In addition to this, the vitamin A and carotene content in tomatoes is also very good, for those who do not like carrots, the choice of tomatoes is also quite good.