Is tomato more nutritious in skin or meat?

Tomatoes are one of the vegetables we eat the most every day. Most people only know that it is rich in vitamins, but many people don't know what benefits it has to health, what kind of tomatoes have the highest nutritional content, and what to do when cooking to maximize the preservation of nutrients.

The main nutrition in tomatoes is vitamins, among which lycopene in carotene is the most important and rich. In recent years, scientists have made many new breakthroughs in the study of lycopene's health effects, which have been proved to include: it has unique antioxidant capacity and can eliminate free radicals that lead to human aging and diseases; Prevent the occurrence of cardiovascular diseases; Prevent prostate cancer and effectively reduce the risk of cancers such as pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer and breast cancer.

The variety, color, maturity, sweetness and even the different production seasons of tomatoes are all important reasons for determining the lycopene content. The content of lycopene in yellow tomato is very small, only 0.3mg； per 100 g; The red variety of tomato has a high content, generally 2-3 mg per 100 g, and the highest content can reach 20 mg. Generally speaking, the redder the tomato color, the higher the lycopene content, while the lycopene content of immature and semi-mature cyan tomatoes is relatively low. There is also a pink tomato on the market, the content of lycopene is not as high as that of red tomato.

The content of lycopene is negatively correlated with the content of soluble sugar in tomatoes, that is, the more tomatoes without sugar, the higher the content of lycopene. In addition, the lycopene content in tomatoes produced in summer is high, mainly due to sufficient sunshine and long illumination time in summer.

Greatly improve the content of lycopene; In winter, the content of lycopene planted in greenhouse is low.

An adult who eats 100-200 grams of tomatoes every day can meet the human body's demand for lycopene. But many people like to eat tomatoes raw, which is not conducive to the absorption of lycopene, because lycopene is a fat-soluble vitamin, which is more conducive to its health care effect after cooking with oil. Because lycopene is easy to decompose when exposed to light, heat and oxygen, long-term high-temperature heating should be avoided when cooking to retain more nutrients. Cover the lid tightly when cooking, and add some vinegar to protect it from oxygen.