There is a gap. The tomato sauce cooked with tomatoes and time is ruddy in overall color and rich in taste.

Compared with fresh tomatoes, lycopene in tomato sauce is richer and easier to be absorbed.

First of all, lycopene mainly exists in the soluble solids of tomatoes. The soluble solid content of fresh tomatoes is only 5%, while the soluble solid content of concentrated tomato sauce is 18%-20%, which is four times that of fresh tomatoes!

Secondly, in the process of heating, the cell wall of tomato is broken and lycopene is fully released, so the lycopene in tomato sauce can be better utilized by human body.

Third, there is a nutrient called lycopene in tomatoes. Lycopene originally exists in the chromosomes of cells. When boiled to make sauce, the colored body is destroyed and lycopene is dissolved, which is more conducive to the absorption of it by the human body.

Making ketchup is very simple. Instead of buying, it is better to do it yourself, and nutrition and health are guaranteed.