According to research and determination by nutritionists: each person consumes 50g-100g of fresh tomatoes every day to meet the body\’s needs for several vitamins and minerals. The \”tomatotin\” contained in tomatoes has the effect of inhibiting bacteria; the malic acid, citric acid and sugar contained in tomatoes can aid digestion. Tomatoes are rich in nutrients and have many functions. They are called the magical fruit in vegetables. Organic acids such as malic acid and citric acid in tomatoes can also increase the acidity of gastric juice, help digestion, and adjust gastrointestinal function. Tomatoes contain fruit acid, which can lower cholesterol levels and is very beneficial for hyperlipidemia. Tomatoes are rich in vitamin A, vitamin C, vitamin B1, vitamin B2, carotene and various elements such as calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine. They also contain protein, sugars, organic acids, cellulose .
A Japanese medical research institute investigated four areas with different incidence rates of gastric cancer, measured the levels of vitamins A, C, E, β-carotene and lycopene in the plasma of residents and found that plasma tomatoes The higher the concentration of red pigment, the lower the incidence of gastric cancer.
Because eating tomatoes has so many benefits, almost every family in developed countries in Europe and the United States eats tomatoes, which can prevent cancer, resist diseases, and improve beauty. When consuming tomatoes, they can be eaten raw or cooked. For the lycopene in tomatoes, the utilization and absorption rate will be higher when eaten cooked. Because lycopene is a type of carotenoid and a fat-soluble vitamin, it dissolves more in heat and oil. Therefore, tomato scrambled eggs, tomato egg soup, tomato roasted tofu, and tomato fried meat are all delicious and nutritious dishes. The longer the heating time, the greater the increase in lycopene and other antioxidants. As an antioxidant, lycopene is about 10 times more effective than vitamin E in inhibiting harmful free radicals. Previous studies have found that lycopene can reduce the risk of cancer and heart disease. Recently, more and more evidence shows that people now mainly need various antioxidants, and the vitamin C in some fruits and vegetables contributes very little in terms of antioxidants. Although vitamin C is indeed lost during the heating process, overall, the antioxidant activity of tomatoes is improved after heating. The findings are not meant to encourage people to eat only cooked and processed fruits and vegetables.
