There is a Western proverb, "When the tomato turns red, the doctor's face turns green," used to describe the tomato's rich nutritional value. In recent years, more and more medical research has pointed out that tomatoes indeed have excellent effects on promoting human health.
Tomatoes are rich in nutrients such as lycopene and vitamin C. The lycopene in them is the carotenoid with the strongest antioxidant properties, which can protect cells from the erosion of oxidants and can slow down or stop the progression of cancers such as breast cancer, pancreatic cancer, and cervical cancer.
Experiments have shown that tomato extract can reduce the formation of new blood vessels in breast tumors, thereby inhibiting the growth of breast tumors by reducing or blocking the tumor's blood supply. As the anti-tumor properties of lycopene are continuously revealed, it will provide a new, safe and effective approach for the prevention and treatment of breast cancer.
However, tomatoes are best eaten cooked. This way, the lycopene in them can be fully released and absorbed by the body. In addition, it is best not to eat them on an empty stomach, as this can cause changes in stomach acid and lead to stomach discomfort.
Another point to note is that unripe green tomatoes contain more chlorophyll. Eating too many may cause physical discomfort, such as headaches and dizziness, so it is best to eat ripe red tomatoes.