Which is more nutritious, raw tomatoes or fried tomatoes?

Scientific research also found that when people eat processed tomatoes, resveratrol can increase the concentration of antioxidants such as lycopene in blood compared with Du. 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. These oils will help tomatoes 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 content of antioxidants such as lycopene in tomatoes will increase significantly. 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 discard the skin when eating.

For patients with vitamin C deficiency, eating tomatoes raw is also a good way to supplement vitamin C, but immature green tomatoes contain toxins and are not suitable for eating. In addition, due to the use of plant hormones in the growth process of some tomatoes, their tops protrude and are not suitable for eating.

Tomatoes contain a certain amount of vitamins and dietary fiber, which is no different from other vegetables. But besides vitamins, tomatoes also contain lycopene. Lycopene is a natural pigment that turns tomatoes red. Its function in human body is similar to carotene, and it is a strong antioxidant, which can prevent cardiovascular diseases and some cancers to some extent. It is reported that men who eat a lot of tomatoes have a relatively low risk of prostate cancer, which is related to the antioxidant components of lycopene in tomatoes. Tomatoes can be eaten raw or cooked. These two diets are good for your health, so you can choose according to your own preferences. According to experts, lycopene and carotene are soluble in oil, so it is good to fry tomatoes or make soup, and the absorption rate of raw food is low. If you take vitamin C, you can eat it raw or cooked, because the acidity of tomatoes is conducive to the stability of vitamin C, and the loss after cooking is relatively small. If you want to get potassium and dietary fiber, you can also eat it raw.

Tomatoes are cold and have the effects of clearing heat and cooling blood, promoting fluid production and quenching thirst. If you are thirsty, eating a tomato is very comfortable. But for people who are afraid of cold, cooked food is the best choice. Eating raw food can easily lead to intolerance and diarrhea.