Cooking ketchup is good for health

In recent years, tomatoes have become popular with consumers, and "Red Storm" has swept the countries of the world. The reason why it can be famous is that it is rich in natural pigments such as "lycopene."

Lycopene is a kind of carotenoid, and it is the most known substance with the best anti-oxidation ability. The highest tomato content is in various fruits and vegetables. The study found that the risk of cervical cancer, prostate cancer, breast cancer, pancreatic cancer, colon cancer, liver cancer, bladder cancer, and gastrointestinal cancer was significantly lower in people who were rich in lycopene. In addition, it can effectively prevent coronary heart disease, atherosclerosis and certain chronic diseases, and has the effects of delaying senility, improving human immunity, preventing cataracts, senile vision loss, and treating male infertility.

Should be carefully selected at the time of purchase

The content of lycopene in tomatoes varies with the variety and maturity. The content of red tomatoes is about 10 times that of yellow tomatoes. The more mature, the deeper the red color, the more lycopene content. Therefore, fresh, ripe, red tomatoes should be selected. Seasonally exposed tomatoes are better than tomatoes in winter greenhouses. After the tomato is bought, it is better to store it in the refrigerator at low temperature and avoid light. It is necessary to cook and eat it as soon as possible because lycopene is easily decomposed under the long-term irradiation of sunlight.

Recommended for eating whole tomatoes

Many people like to eat tomatoes after peeling because they are afraid of pesticides. In fact, tomatoes belong to Solanaceae fruits, and their pesticide residues are the least in various vegetables, so there is no need to worry too much about pesticide residues. Since tomato skins are very thin, there is little impact on the release of lycopene from the pulp during processing or consumption; instead, lycopene is easily lost with juice during intentional peeling. And tomato skin is mainly based on dietary fiber, which helps to maintain intestinal health after eating.

Cooking a cooked food is a wise move

Tomato is not only a delicious vegetable, but also a homemade "fruit". In the hot summer, raw tomatoes not only taste cool, but also can be added at any time Vc, potassium and other nutrients. However, lycopene is a fat-soluble pigment, and the absorption rate of lycopene is very low during raw food, and lycopene is present in the colored body of cells, and it is necessary to break the cell wall to be released. Raw foods often do not achieve sufficient results.

For most fruits and vegetables, heat consumption will cause a large loss of vitamin C, but tomato is an exception. Because it contains more organic acids, it plays a very good role in the protection of Vc, regardless of the loss of fry nutrition. At the same time, cooking treatment not only promotes the release of lycopene, but also makes it easier for the body to absorb.

It is more beneficial to cook properly

Lycopene is a fat-soluble substance, if you can add a little vegetable oil when cooking, or cooking with foods containing more fat, can promote its absorption and utilization in the human body, in order to truly play the role of lycopene health care. In addition, tomatoes also contain a small amount of carotenoids, which also require oil to help absorb, so fried tomatoes are a fairly scientific method of cooking.

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