Tomato different colors in different nutritional
There are many varieties of tomato in your choice up some confusion may wish to select by color.
Red thick, rich in lycopene in the prevention of cancer is very good.
Less lycopene content of orange, but the carotene content higher.
Pink, containing a small amount of lycopene, but very little carotene.
The tomatoes were pale yellow with a small amount of carotene, does not contain lycopene.
If you want to meet the needs of vitamin C, then the variety of tomato can be, the key is to select fresh, seasonal, flavor concentration of the product; If you want to add lycopene, carotene and other antioxidants should be elected to the color crimson, and or orange, not pink or light yellow.
The most exciting element of tomato lycopene than its efficacy and its powerful antioxidant known to prevent cancer functions. Along with lycopene, the red part of the tomato also contains carotene, are good for the eyes and skin. These two ingredients are all healthy, "fat-soluble constituents," especially like the grease, so fried tomatoes or soup are all good, while the raw absorption rate is very low.
If you eat tomatoes is to intake of vitamin C, potassium and dietary fiber, it is eaten raw and cooked food no problem. Acidity of tomato itself is large and is conducive to the stability of vitamin C, heat loss is relatively small, after cooking. While potassium and dietary fiber are not Heat intolerance.
However, the tomato of cold, stomach weakness, easy to diarrhea, she should properly control the amount of eating raw tomatoes, and the best way to use cooked food. People who eat tomatoes to lose weight must also pay attention, very hungry when eating raw tomatoes, but sharpen your hungry ah! At this time, it should drink a bowl of tomato soup. While the heat is very low, but it can comfort gastrointestinal hunger.
Here to those who would like to recommend a weight-loss "delicious tomato soup": a pot put a bowl of cold water, add 1 chopped tomato pieces, add half a teaspoon of sesame oil, boil. Then put a little salt, cook 1 minute, add eggs, while stirring quickly and finally sprinkle a little chopped green onion or parsley, or add a little chicken, like the! Doing so, the full flavor of tomatoes into the soup, drink up and very rewarding. At the same time, lycopene and carotene can be absorbed, it will not stimulate the stomach. The best thing is, this soup makes one a long time do not feel hungry. A soup bowl only 120 kcal of heat, and an apple plus one orange rather, nutritional value is much higher.
According to British newspaper "Independent" reported that the latest research shows that eating cooked tomatoes or tomato sauce, sun protection and resistance to wrinkles.
Researchers at the University of Manchester will be subject to test the crowd divided into two groups, one group of Vegetables in tomato sauce, a group of them do not eat. The results of people eat the skin of tomato sauce Kangshai capacity than the other group increased by 33%. Not only is the sun, the effect of eating tomatoes is also reflected in the skin to resist aging issues. Skin exposure to ultraviolet sun damage will be to produce free radicals alter the molecular structure of the skin, leading to premature skin aging and even skin cancer. The tomato contains a large number of anti-oxidant lycopene, can effectively fight free radicals.
The other, some people say that eating cooked tomatoes is conducive to the absorption of lycopene, eating raw tomatoes is conducive to the absorption of vitamin C, in fact, tomatoes inside Vc is also a prototype of its destruction is not heated, but also inside the organic tomatoes protective effect of acid on the Vc and so it is good to eat cooked tomatoes. A good nutrient absorption, and because sterilization.