Tomatoes
Even though tomatoes are actually fruits, they are generally considered, eaten and prepared as a vegetable. They are a great source of vitamin C, potassium, folate and vitamin K, but that’s not all! They also contain the major dietary source of the antioxidant lycopene. This type of antioxidant has many health benefits, such as the reduced risk of cardiovascular disease and cancer.
However, the Department of Nutrition and Exercise Science at Bastyr University says that tomatoes shouldn’t be cooked because they lose a lot of vitamin C. Well, we are not saying that this is not true, but according to a 2002 study published in the Journal of Agriculture and Food Chemistry, cooked tomatoes have higher levels of lycopene than raw ones.
The explanation is that when the heat breaks down the thick cell walls, they release many important nutrients. So, whether you probably lose some vitamin C or not, on the other hand, you will reap more lycopene.
In addition, medical experts recommend consuming cooked tomatoes, but try to add some healthy fats, because lycopene is absorbed by your body more effectively if you consume them with a healthy fat, such as olive oil.
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