Don’t eat cooked tomatoes: here’s why

The tomato is a nutrient-rich food and offers several health benefits, but it may also have some considerations to take into account.

Experts, however, recommend eating raw tomatoes, because during cooking, some nutrients are lost, such as vitamin C, a water-soluble and thermolabile vitamin, which means it is sensitive to heat and water. When tomatoes are cooked, some of the vitamin C is degraded.

However, cooking tomatoes increases the bioavailability of other nutrients, such as lycopene. Lycopene is a powerful antioxidant that has been linked to a number of health benefits, including reduced risk of cancer, heart disease, and eye disease. Lycopene is bound to the fibers of the tomato, and cooking helps break down these fibers, making the lycopene more easily absorbed by the body.

So: if your goal is to maximize your vitamin C intake, it’s best to eat the tomato raw; however, if you are more interested in increasing lycopene absorption, cooking the tomato may be beneficial.

Here are some tips for cooking tomatoes to maximize lycopene preservation. Meanwhile, the tomato should not be cooked for long, with delicate cooking methods, in particular steamed or pan-fried. Avoid frying the tomato, as this can destroy the lycopene. You can cook by adding a little olive oil to cooked tomatoes, which helps increase the absorption of lycopene, or you can opt to combine it with other foods rich in antioxidants, such as leafy green vegetables or berries.

Numerous benefits of tomatoes

Tomatoes are a good source of vitamins C, vitamin K, potassium and lycopene, an antioxidant that may contribute to cardiovascular health. They have a high water content (around 95%), which makes them useful for maintaining hydration and the composition with antioxidants helps protect cells from damage caused by free radicals. The lycopene found in tomatoes has been associated with heart health benefits, including reducing the risk of cardiovascular disease. It has a low calorie content, so it lends itself to being a low-calorie food, with only 18 calories per 100 grams, an excellent choice for those who decide to follow a diet.

Don’t overlook the disadvantages!

Citric acid, of all things, creates irritation, a consequence of gastrointestinal problems, such as heartburn.

Some people may be allergic to tomatoes, because they stimulate histamines present in the human body. They can, therefore, cause skin or gastrointestinal reactions following consumption.

The leaves and green parts of tomatoes contain solanine, a toxic substance that can cause problems if consumed in large quantities.

Solanine: Tomato contains solanine, a chemical that can be toxic if consumed in large quantities. However, the amount of solanine in tomatoes is generally low and is not a cause for concern for most people.

It is good to remember that tomatoes can interact with some drugs, such as beta-blockers. If you are taking any medications, it is important to talk to your doctor before consuming large amounts of tomatoes.