Scientific research has also found that when people eat processed tomatoes, veratrol increases the concentration of antioxidants such as lycopene in the blood compared with DU.

This is because high temperatures damage the cell walls of tomato cells, which increases the release of antioxidants such as lycopene.

In addition, vegetable oils such as peanut oil and salad oil are often used in the cooking process of tomatoes. These oils will help tomatoes release fat-soluble antioxidants such as lycopene and fully exert their antioxidant effects.

Of course, everything has its advantages and disadvantages.

After heating, the vitamin C in tomatoes will be lost, but the content of lycopene and other antioxidants in tomatoes will increase significantly.

Therefore, the overall nutritional value of cooked tomatoes is higher than that of raw tomatoes.

In addition, tomato skin contains a lot of lycopene, so it is best not to discard the skin when eating.

For patients with vitamin C deficiency, eating raw tomatoes is also a good way to supplement vitamin C.

However, unripe green tomatoes contain toxins and should not be eaten.

In addition, because some tomatoes use plant hormones during their growth, their tops protrude and are not suitable for eating.

Tomatoes contain a certain amount of vitamins and dietary fiber, no different from other vegetables.

But in addition to vitamins, tomatoes also contain lycopene.

Lycopene is the natural pigment that makes tomatoes red.

Its function in the human body is similar to carotene. It is a strong antioxidant and can prevent cardiovascular disease and certain cancers to a certain extent.

According to reports, men who eat a lot of tomatoes have a relatively lower risk of prostate cancer, which is related to the antioxidant content of lycopene in tomatoes.

Tomatoes can be eaten raw or cooked.

These two eating styles are good for your health, and you can choose according to your preferences.

According to experts, lycopene and carotene are soluble in oil, so it is very good for frying tomatoes or making soup, and the absorption rate of raw food is low.

If you take vitamin C, you can eat it raw or cooked, because the acidity of tomatoes is conducive to the stability of vitamin C, and the loss after cooking is relatively small.

You can also eat them raw if you want to get potassium and dietary fiber.

Tomatoes are cold in nature and have the effects of clearing heat, cooling blood, promoting body fluids and quenching thirst.

If you are thirsty, eating a tomato is very comfortable.

But for those who are afraid of the cold, cooked food is the best choice.

Eating raw food can easily lead to intolerance and diarrhea.