For patients with vitamin C deficiency, eating tomatoes raw is also a good way to supplement vitamin C. However, immature green tomatoes contain toxins and should not be eaten. In addition, some tomatoes are protruding at the top due to the use of plant hormones in the process of growth, and this kind of tomato is not suitable for eating.
The study also found that compared with eating raw tomatoes, people eating processed tomatoes can improve the concentration of lycopene and other antioxidants in blood. This is because the high temperature destroys the cell wall of tomato cells, thus increasing the release of lycopene and other antioxidants. In addition, in the process of tomato cooking, peanut oil, salad oil and other vegetable oils are often used, and these oils will help tomatoes release lycopene and other fat soluble antioxidants naturally, and give full play to the antioxidant effect. Of course, there are advantages and disadvantages in everything. After heating, the vitamin C in tomatoes will be lost, but the lycopene and other antioxidants in tomatoes will increase significantly. Therefore, the total nutritional value of cooked tomatoes is higher than that of raw tomatoes. In addition, tomato skin contains a lot of lycopene, so it is best not to discard the skin when eating.
Through the above introduction, we know that raw tomatoes also have nutrition, which is more beneficial to the intake of vitamin C in tomatoes. Eating more tomatoes at ordinary times can not only supplement the nutrition needed by the body, but also have the effect of dietotherapy and health preservation. Only when eating, we should clean them to prevent the impact of pesticides.