Compared with eating raw tomatoes, heated tomatoes can improve the antioxidant concentration of lycopene in lingering. This is because high temperature destroys the cell wall of tomato cells, thus increasing 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, and these oils will help tomatoes naturally release fat-soluble antioxidants such as lycopene and give full play to their antioxidant effects. Of course, everything has advantages and disadvantages. After heating, vitamin C in tomatoes will be lost, but the contents of lycopene and other antioxidants in tomatoes will increase obviously. 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 abandon the skin when eating.
Therefore, if there is a lack of vitamin C, choose raw food, and if you want to improve your antioxidant capacity, choose cooked food. Anti-oxidation is closely related to anti-cancer and cancer prevention. The best way to eat is to use raw food and cooked food alternately, and both hands should be hard. Women who love beauty should pay attention to not only tomatoes, but also other fruits. When they are eaten raw, they should choose fresh and not spoiled. They must be cleaned before eating and choose clean knives.
Precautions: it is not advisable to eat a lot of raw tomatoes on an empty stomach, which may easily lead to stones; Patients with acute gastroenteritis and acute bacillary dysentery should not eat raw tomatoes, which will aggravate their condition; Rotten tomatoes are inedible.