As is well known, the variety, color, ripeness, and even the season of production of tomatoes are all important factors determining their lycopene content. Relevant data shows that yellow varieties of tomatoes contain very little lycopene, only 0.3 milligrams per 100 grams; red varieties, on the other hand, have a higher content, generally 2-3 milligrams per 100 grams, with a maximum of up to 20 milligrams. Generally speaking, the redder the tomato, the higher the lycopene content. Lycopene content is relatively low in unripe and semi-ripe green tomatoes, which means the redder the tomato, the better its anti-cancer properties. In addition, tomatoes sold in the summer have higher lycopene content, mainly because the abundant sunlight and longer hours of sunlight in summer greatly increase the amount of lycopene. In contrast, tomatoes grown in greenhouses during the winter have lower lycopene content. Besides tomatoes, cherry tomatoes are also rich in lycopene, and the redder they are, the higher the lycopene content and the better the anti-cancer effect.
Finally, it should be reminded that whether it's tomatoes or cherry tomatoes, it is best to eat them with the skin on, because the skin contains dietary fiber that helps prevent constipation and is also rich in lycopene, which helps prevent cancer.
The most noteworthy component is lycopene, which is known for its powerful antioxidant effects. Research has shown that lycopene can eliminate free radicals in the human body that cause aging and disease, and prevent the occurrence of cardiovascular diseases. More importantly, lycopene can stop the process of prostate cancer and effectively reduce the risk of developing cancers such as pancreatic cancer, colorectal cancer, and breast cancer.