Lycopene in Tomatoes 🍅
👨🔬 Lycopene is a pigment that gives tomatoes their red color.
It helps reduce the risk of cardiovascular diseases by lowering “bad” cholesterol levels and, as a result, the risk of atherosclerosis.
It may also help lower the risk of prostate, skin, and lung cancers.
Lycopene from cooked tomatoes (such as tomato paste or baked tomatoes) is absorbed 3–4 times better than from raw ones.
Boiling and baking improve lycopene absorption.
⚖️ However, heat treatment reduces the vitamin C content. So the best approach is to alternate between raw and cooked tomatoes.
⚠️ Precautions
Avoid eating green or unripe tomatoes. They contain solanine — a toxic compound that can be harmful in large amounts.
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