Introduction: Tomatoes are a common dish on people's tables and a fruit that can whiten and protect the skin from the sun; they can be either a vegetable or a fruit, and are rich in nutrients. However, depending on the color of the tomato, there are significant differences in nutritional value. For example, red tomatoes contain both lycopene and carotene, which can prevent cancer and are beneficial for eye health; while orange tomatoes have less lycopene but higher carotene content, a sweeter taste, and are more suitable for consumption as a fruit.
Tomato Color Determines Its Efficacy
Tomatoes are both a delicious fruit and vegetable, and a good medicine. Modern biology and physiology research shows that the amount of vitamin C the body gets is a decisive factor in controlling and improving the body's anti-cancer ability, and the need for vitamin C in cancer patients increases significantly. Therefore, tomatoes are the first choice of fruits and vegetables for preventing and fighting cancer. The organic acids in tomatoes, such as malic acid and citric acid, not only protect the contained vitamin C from being destroyed by cooking but also increase the acidity of gastric juice, aid digestion, and regulate gastrointestinal function. For those with weak digestive power and low stomach acid, eating some tomatoes or drinking their juice appropriately can help in recovery. The fruit acid in tomatoes can also lower the cholesterol content in the blood and is also beneficial for hyperlipidemia. According to pharmacological research, tomato juice has a slow effect in lowering blood pressure and reducing edema, and has a good auxiliary therapeutic effect on patients with hypertension and kidney disease.
Different health benefits for different tomato colors. The most important nutrient in tomatoes is lycopene, which is famous for its powerful antioxidant effects and cancer prevention functions. Red tomatoes not only contain lycopene but also a certain amount of carotene, which is good for preventing cancer and protecting eyes and skin. Orange tomatoes have less lycopene but higher carotene content. Pink tomatoes contain a small amount of lycopene but very little carotene. Light yellow tomatoes contain a small amount of carotene and almost no lycopene.
Four Common Mistakes in Eating Tomatoes
Mistake 1: Cooking tomatoes for a long time
Cooking for a long time will lose its original nutrition and flavor, which is not beneficial to the body.
Mistake 2: Eating tomatoes on an empty stomach
Tomatoes contain a large amount of soluble astringents and other ingredients, which react with stomach acid to form insoluble lumps, easily causing discomfort symptoms such as bloating and pain in the stomach and intestines.
Mistake 3: Eating unripe tomatoes
Green tomatoes contain alkaloid glycosides (solanine), which can cause a bitter taste in the mouth if eaten, and in severe cases, can lead to poisoning.
Mistake 4: Eating tomatoes when taking anticoagulant drugs such as heparin and coumarin
Tomatoes contain a relatively large amount of vitamin K, which mainly catalyzes the synthesis of prothrombin and thromboplastin in the liver. When vitamin K is insufficient, it will prolong clotting time, causing subcutaneous and muscle bleeding.