Tomatoes are nutritious, slightly sour and sweet, and delicious with sugar. In the past, people thought that vitamin C in tomatoes would be destroyed after heating, so they actively advocated eating tomatoes raw. In recent years, some researchers at home and abroad have found that the advantages of eating cooked tomatoes outweigh the disadvantages.

Nutrition and food experts believe that although the heating cooking process will destroy the vitamin C of tomatoes, it will also greatly increase the content of beneficial phytochemicals, which is beneficial to cardiovascular health and can improve the anti-cancer effect.

Heated tomatoes can increase the content of lycopene, thus improving the nutritional value of tomatoes, increasing the content of antioxidants and improving the overall antioxidant capacity.