Lycopene is the most important nutrient in tomato, which is famous for its powerful antioxidant and cancer prevention functions.

Red tomatoes not only contain lycopene, but also contain some carotene, which is good for preventing cancer and protecting eyes and skin.

And yellow tomatoes contain a small amount of carotene and almost no lycopene.

There are orange tomatoes, which have less lycopene but higher carotene content. Pink tomatoes contain a little lycopene, but little carotene.

Nutritional value of tomatoes

Tomatoes are not only delicious fruits and vegetables, but also a good medicine. Modern biological and physiological research shows that the amount of vitamin C obtained by human body is the decisive factor to control and improve the anti-cancer ability of human body, and the demand for vitamin C by cancer patients has increased significantly. Therefore, tomatoes are the first choice for cancer prevention.

For example, red tomatoes contain both lycopene and carotene, which can prevent cancer and benefit eye health; However, orange-yellow lycopene has less lycopene content, higher carotene content and sweeter taste, which is more suitable for eating as fruit.

Organic acids such as malic acid and citric acid in tomatoes can not only protect vitamin C from being destroyed by cooking, but also increase the acidity of gastric juice, help digestion and regulate gastrointestinal function. For people with weak digestive ability and low gastric acid, eating tomatoes or drinking tomato juice is helpful to the recovery of the disease.

The fruit acid contained in tomatoes can also reduce the content of cholesterol in the blood, which is also good for hyperlipidemia. Pharmacological research shows that tomato juice has the effects of slowly lowering blood pressure, diuresis and detumescence, and has a good auxiliary treatment effect on patients with hypertension and nephropathy.