Eating raw tomatoes can better absorb the rich vitamin C in tomatoes, and eating raw tomatoes will not cause unnecessary damage to the vitamin C in tomatoes. Adequate intake of vitamin C can enhance human immunity, help to enhance antioxidant capacity, protect skin, whiten and remove spots.

It is worth noting that many people think that raw tomatoes can't absorb lycopene, which is wrong. Lycopene is more conducive to human absorption after heating, but in fact, raw tomatoes can also absorb some, but not as much as cooked tomatoes.

Benefits of cooked tomatoes:

Lycopene contained in tomatoes is one of the most antioxidant substances in natural plants at present, and it is known as "plant gold". When tomatoes are heated or oiled, the lycopene released by them can be digested and absorbed by the human body to the maximum extent, which is three times more than that absorbed by raw food.

Adequate intake of lycopene has a good preventive effect on cardiovascular and cerebrovascular diseases, digestive system cancer and other chronic diseases. However, it should be noted that although cooked tomatoes will increase the intake of lycopene, the vitamins in tomatoes will be destroyed during heating.

Summary:

Both ways are nutritious. To say which way to eat is better depends on which nutrition you focus on absorbing.