Tomatoes are commonly used in salads, soups, and sauces. They contain potassium, dietary fiber, and vitamin C, among other nutrients.
Fully ripe red tomatoes are particularly rich in lycopene, a natural plant compound with antioxidant properties, according to Terazgotuje.
Lycopene is found only in very small amounts in yellow and green tomatoes. For this reason, red varieties are the primary source of the compound.
How the body absorbs more lycopene
The body absorbs lycopene more easily when tomatoes are chopped, grated, or processed into purée and sauce.
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Heat treatment can also increase the absorption of the compound, while the tomatoes’ potassium content remains intact.
Lycopene is fat-soluble. Therefore, Terazgotuje recommends combining tomatoes with a small amount of vegetable oil, such as olive oil.
Nuts, pumpkin seeds, and other foods containing vitamin E may also be beneficial to eat alongside tomatoes.
May benefit heart health
Garlic, onions, and fish rich in omega-3 fatty acids are also mentioned as good foods to combine with tomatoes.
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According to Terazgotuje, lycopene has been linked to the protection of blood vessels, lower blood pressure, and reduced oxidation of LDL cholesterol.
A diet rich in tomatoes may be associated with up to a 26 percent lower risk of stroke and a 13 percent lower risk of coronary heart disease, according to Terazgotuje.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.