Tomatoes, Better cooked or Eaten Raw?

The vitamin-rich red is certainly no stranger to you. Each individual has a taste for eating tomatoes. There is a direct eaten raw and some cooked first.

              This fruit contains vitamin C, vitamin A, vitamin B, vitamin E, carbohydrates, protein, and calcium. In addition, tomatoes also contain lycopene that gives the red color in tomatoes.

               Lycopene in tomatoes is very beneficial for the body, because it acts as an antioxidant and protects the body from cancer. One slice of tomato contain as many as 515 micrograms of lycopene.

               In connection with the consumption of tomatoes, either cooked or eaten raw, have advantages and disadvantages of each. According to the journal Agriculture and Food Chemistry, tomatoes better when cooked first. Therefore, the tomatoes are cooked within 15 minutes of 171% can increase levels of lycopene.

               Because when cooked, the water content in the tomato will be reduced. Thus, the concentration of lycopene that more and more easily absorbed by the body. Unfortunately there is a downside. The content of vitamin C in tomatoes would be reduced by 15% when cooked within 15 minutes ,.

              So before eating tomatoes, you should first make sure which one you want. Increase the levels of antioxidants in the body by making use of lycopene? Or, increase endurance with high levels of vitamin C.

             So, by which means eating tomatoes will you choose today?
Cooked or eaten raw? Make sure it is in line with your needs, yes!