The main nutrients in tomatoes are vitamins, of which the most important and most abundant is one of the carotenoids --- lycopene. In recent years, scientists have made many new breakthroughs in the study of the health effects of lycopene, which have been proved to include: a unique antioxidant ability to remove free radicals in the body that lead to aging and disease; the prevention of cardiovascular disease; to stop the process of cancerous changes in the prostate gland and effectively reduce the risk of the development of pancreatic, rectal, laryngeal, oral cavity, breast cancer and other cancers.
Differences in tomato varieties, colors, ripeness, sweetness, and even production seasons are important in determining the amount of lycopene in them. Yellow varieties of tomatoes in the lycopene content is very small, per 100 grams of only 0.3 milligrams; red varieties of tomatoes is higher, generally per 100 grams of 2-3 milligrams, up to 20 milligrams. In general, the redder the tomato color, the higher the lycopene content, unripe and half-ripe green tomatoes lycopene content is relatively low. There is also a pink tomato on the market, the lycopene content is also not as high as the red.
The content of lycopene is negatively correlated with the amount of soluble sugar in tomatoes, meaning that the less sweet the tomato, the higher the lycopene content. In addition, the lycopene content is higher in tomatoes produced in summer, mainly because summer sunshine and long hours of light will
make the lycopene content greatly increased; while tomatoes grown in greenhouses in winter, the lycopene content is lower.
An adult who consumes 100-200 grams of tomatoes a day can meet the body's need for lycopene. However, many people like to eat raw tomatoes, which is not conducive to the absorption of lycopene, because it is a fat-soluble vitamin, after heating and fat cooking, is more conducive to play its health effects. As lycopene is easily decomposed by light, heat and oxygen, cooking should be avoided for a long time high-temperature heating, in order to retain more nutrients. When cooking, cover the pot tightly and add some vinegar to protect it from being destroyed by oxygen.
Lycopene contains vitamins and minerals that have a protective effect on cardiovascular disease and can reduce heart attacks.
Lycopene has a unique antioxidant capacity, can remove free radicals, protect cells, so that deoxyribonucleic acid and genes from destruction, can stop the cancer process. In addition to its preventive effect on prostate cancer, tomato can also effectively reduce the risk of pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, breast cancer and other cancers.
Tomatoes contain vitamin C, have a thirst, stomach and digestion, cool the blood and calm the liver, clearing heat and detoxification, lowering blood pressure effect, hypertension, kidney patients have a good auxiliary therapeutic effect.
Eating more tomatoes has an anti-aging effect, so that the skin to keep white.
Nic acid can maintain the normal secretion of gastric juice, keep into the formation of red blood cells, is conducive to maintaining the elasticity of the blood vessel wall and protect the skin. So the consumption of tomatoes on the prevention and treatment of arteriosclerosis, hypertension and coronary heart disease is also helpful. Tomato juice, can diuretic, nephritis patients should also eat.
≮Applicable People≯
General people can eat.
≮Applicable amount≯
Eating 2~3 per day can meet your daily needs.
≮Special Tips≯
Don't cook for a long time
A little vinegar when boiling can destroy the harmful substance tomato alkali.
≮Health stoplight≯
green unripe tomatoes should not be eaten.
Acute enteritis, bacillary dysentery and patients with active ulcers should not eat.