A HEALTHIER WAY TO EAT TOMATO
Tomatoes are full of healthy nutrients. They’re a great source of potassium and Vitamin C and are a hydrating food due to their high moisture content.
Tomatoes are also packed with health-promoting antioxidants and phytochemicals, including several beneficial forms of vitamin A such as lutein, zeaxanthin, and lycopene.
Tomatoes are one of the best sources of lycopene, which helps reduce inflammation and is beneficial for conditions related to oxidative stress that can lead to various health conditions and diseases (eg: diabetes, heart disease, Parkinson’s, Alzheimer’s, etc).
Lycopene also appears to have strong anti-cancer properties, particularly in studies with men and prostate cancer. Lycopene may be the most famous antioxidant in tomatoes, but it appears in other red plant foods as well.
How much lycopene you can find in any given tomato is anyone’s guess. However, in one study, the amount of lycopene was reported to range from 2.5 to 200 mg/100 g in raw tomatoes – a factor of 80. The level of lycopene is directly related to ripeness and increased pH (that is, lower acidity). So the better tasting the fruit, the better it probably is for you.
To enhance your absorption of lycopene from tomatoes, eat them with some healthy fat. Lycopene is a carotenoid, which is a fat-soluble compound. As such, eating it alongside some fat can help boost its bioavailability for your body. Cultures that serve tomatoes with olive oil or avocadoes seem to have known this instinctively.
Studies tell us that heating tomatoes can increase the amount of lycopene that the body will absorb, by breaking down plant cells that trap the lycopene (puréeing has this effect as well).
Source: “Are Tomatoes Good for You?”, Food Revolution Network (21 May 2021)