Tomatoes are rich in lycopene, and the antioxidant capacity of lycopene is 20 times that of vitamin C, which can be said to be super antioxidant fighting capacity. Tomatoes can resist oxidation more effectively only when they are cooked. Although the vitamin C contained in cooked or processed tomatoes (tomato sauce, tomato juice and canned tomatoes) will be destroyed, the content of lycopene can be increased several times, and its antioxidant function is stronger. Therefore, nutritionists strongly recommend tomatoes to people and advise people to eat them in large quantities. Lycopene, an antioxidant component in tomatoes, has been proved to reduce the chances of arterial obstruction and cardiovascular diseases. After lycopene is heated and cooked into tomato sauce, its antioxidant effect can be improved. Most canned ketchup also contains vitamins A, C and fiber. When tomato sauce is heated with iron utensils (for example, added to pasta), a small amount of iron will be dissolved from acidic components, providing additional iron supplementation effect.