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| Eating raw tomatoes is a good way to supplement vitamin C. (Source: NDTV) |
Tomatoes are very popular and loved by many people. In addition to the reason that tomatoes have a sweet and sour taste, bringing a refreshing feeling, it is important to note that the nutritional value of this fruit is very high.
According to Sohu , tomatoes contain carotene, lycopene, vitamin A, vitamin C, vitamin E, folic acid, niacin. In addition, tomatoes also contain calcium, phosphorus, carbohydrates and other nutrients that are beneficial to human health.
Some people enjoy eating tomatoes raw, while others prefer to eat them cooked. In fact, the way tomatoes are prepared and enjoyed makes a difference in their nutritional value.
Raw tomatoes
Eating raw tomatoes can maximize the retention of vitamin C, a water-soluble nutrient that must be consumed through food.
Vitamin C plays a very important role for humans. Vitamin C participates in the synthesis of collagen in the body, which can protect the health of skin, bones and other tissues.
At the same time, vitamin C also helps to clear heat, detoxify, has a certain effect in preventing and treating bleeding gums and mouth ulcers, and prevents scurvy (vitamin C deficiency) to a certain extent.
Vitamin C is a powerful antioxidant that can remove free radicals from the body, reduce cell damage caused by free radicals and delay aging.
However, vitamin C is unstable and can be damaged if exposed to high temperatures, light... This means that when tomatoes are heated, the vitamin C content will be lost. Therefore, eating raw tomatoes is the best way to supplement vitamin C.
Ripe tomatoes
When tomatoes are cooked, the vitamin C content in tomatoes decreases but can add another nutrient, lycopene - a carotenoid and antioxidant.
Lycopene has many advantages. First, lycopene can protect eye health and reduce the risk of cataracts in the elderly. Second, lycopene can reduce platelet aggregation, improve hyperlipidemia, and reduce the risk of cardiovascular disease.
In addition, lycopene as an antioxidant, can enhance skin elasticity, help reduce wrinkles and has the effect of skin care and beauty.
However, it should be noted that lycopene is a fat-soluble substance, the exact opposite of vitamin C. It needs the help of fat and heat to be released, then absorbed and used by the body. Therefore, people who want to absorb more lycopene should eat cooked tomatoes.
Note when eating tomatoes
- Do not eat green tomatoes: Because green tomatoes contain a large amount of tomatidine, eating too much will cause symptoms of fatigue, nausea, vomiting, and in severe cases can be life-threatening.
- People with weak spleen and stomach, patients with acute gastroenteritis and kidney patients should eat less tomatoes.
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