Eat raw fruit, vitamins will be preserved in large quantities:
As a kind of fruit that can be eaten raw, tomato is not worse than all other popular fruits, and it is rich in vitamin b2, C and other corresponding elements. And it tastes sweet and sour raw. In addition, as we all know, it mainly includes various nutrients in vitamin C, all of which are afraid of high temperature. Washing and eating raw can preserve most vitamins.
In order to get more lycopene, it is best to cook tomatoes. At high temperature, plant cells will be destroyed. Accelerating the dissolution of lycopene is not only a fruit but also a vegetable. So, how to eat healthier? Raw or cooked?
When vegetables are cooked and eaten, the income will be higher;
Lycopene is a natural carrot in green plants and fruits, which has a very effective antioxidant effect, can eliminate oxygen free radicals that cause aging in everyone's body and slow down their aging; It can also improve everyone's immunity. And we can't make lycopene ourselves, so we must get it from our diet.
The real situation of tomatoes is that they can be eaten raw or cooked naturally. You can choose how to eat them according to your own taste. Many people are also worried about the lycopene in tomatoes. Because lycopene is an excellent antioxidant compound, it has a very good auxiliary effect on the prevention and treatment of chronic diseases, male prostate diseases and stomach diseases.
It can also fuse oxygen free radicals to alleviate its aging, but if this lycopene can destroy plant cells and make them extravasate in large quantities, it will be more easily digested and absorbed by everyone's body. Therefore, it must be cooked, and cooked tomatoes are more conducive to the full play of lycopene. However, many people like to eat tomatoes raw. Actually, there is no problem.
Although the digestibility of lycopene is probably not so high, it is not completely digested and absorbed, so there is really no need to pay too much attention to it. If it is a vegetable tomato, the colorful vitamin C in it will actually continue to be lost, so it has its own advantages and disadvantages. Just choose according to your own preferences.
Of course, many fruits are rich in lycopene, especially red meat fruits, such as pale pink grapefruit, guava, papaya, pointed seedless watermelon and so on. But the best source is tomato, and the lycopene content per100g of fresh tomato is about 0.88-4.2mg. The redder and more perfect the tomato, the higher the lycopene content will be. In order to get more lycopene, it is best to cook tomatoes. Plant cells are destroyed at high temperature, which accelerates the total mixing of lycopene, thus helping everyone to digest and absorb it better.
Cooked food will also become safer and safer:
Fruits that soften during cooking are also beneficial for people with indigestion to digest and absorb more. Cooked food will also become safer, because it can kill germs and microbial strains that are likely to remain on the surface of fruits, dissolve some trypsin that is easy to cause skin allergies, and reduce the risk of skin allergies. Generally speaking, eating cooked food is better. Because that can help everyone's body to digest and absorb better.