Discover five key insights into tomatoes, the versatile fruit often treated as a vegetable in the kitchen. Packed with antioxidants, they're a staple for health-conscious eaters.
1. Cooked or raw: Which is healthier?
Cooking typically reduces vitamin C in vegetables, including tomatoes. However, it boosts lycopene, a powerful antioxidant, making it more bioavailable. Your body absorbs heated lycopene better, so fresh tomato sauce can outperform raw tomatoes for this nutrient.
2. Pair tomatoes with healthy fats
Combining tomatoes with fats like olive oil enhances lycopene absorption even further. Explore three more powerhouse food pairings for optimal nutrition.
3. Lycopene creates the iconic red hue
This vital antioxidant is what gives tomatoes their vibrant red color.
4. Tomatoes safeguard your skin
Antioxidants in tomatoes combat free radicals, helping protect skin from premature aging, wrinkles, and UV damage.
Read also: How do antioxidants work?
5. Nutritional profile of a medium tomato
One medium tomato delivers about 22 calories, 0g fat, 5g carbohydrates, 1g dietary fiber, 1g protein, and 6mg sodium.
In the May issue of Santé, find six delicious tomato recipes starting on page 90.
