The tomato, better raw or cooked?.

It is a difficult choice that depends more on what you want us to offer to our health.

There are different theories about it are based on serious and prestigious research. Although tomato contains more lycopene and enhances its antioxidant properties when cooked, in case you want to lose weight we have to avoid consuming raw anxiety.

So, What is the right decision? It all depends on what condition we want to improve or how we want to feel.

Among the nutrients contained in tomatoes are the Vitamin E, Potassium, fibers, polyphenols, antioxidants, folic acid and lycopene. The latter is the one that gives the red color and is also present in other vegetables. The more mature is the tomato, more amount of lycopene will bring us.

In addition, we must bear in mind that when it is still green, It contains an alkaloid solanine which can be toxic and to cause gastrointestinal and neurological problems if consumed in large quantities.

Recent studies on the properties of lycopene, indicate that this nutrient significantly reduces the possibility in men for prostate cancer.

According to the Department of Agriculture Nutrient Database (US) 100 grams of raw tomato contains 2500 mcg of lycopene and the same amount, but in sauce (that is, cooked) provides 28700 mcg ... 10 times more than if you do not cook!

It has not yet been determined why full, but, apparently, It is by water (another major components of tomato). When we eat raw fruit are eating one 95% liquid and when cooked water is lost and lycopene is more concentrated amounts.

In addition, once you eat will accumulate accumulate in the body as the shape of the intake. In simple words: If the tomato is raw, Lycopene is "lost" water and is rapidly absorbed by the small intestine.

If cooked is more "heavy" and can stay in the body, helping prevent certain diseases, giving us all their properties.

Unlike what happens with most fruits and vegetables, tomato not lose its micronutrients as it is subjected to temperatures.

A publication of the magazine Hospital nutrition explains that, heat, Lycopene intensifies its antioxidant potential. But, In addition, if we add olive oil and conserve the skin and seeds, It becomes a Superfood.

At the same time, lycopene is fat-soluble and when in presence of an oily element or slightly improved aqueous absorption.

Seniors who else will consume higher levels of lycopene in the blood and this will lead to less oxidative damage over time. diabetics, smokers and athletes are those who owe more consume.

Another good news is that almost no contraindications. Regardless of the type of cooking you choose. However, It is not recommended for people who follow a diet low in potassium (as, for example, those with kidney disease) or those suffering from intestinal problems (colon irritable, above all).

The maximum or minimum amount of tomato per day is not determined. It all depends on how they are intakes and other foods chosen. For example, consume cooked once a week reduced by 15% the risk of cancer and do 2 times weekly, a 35%.

People who are following a diet to lose weight can be found in tomatoes and an excellent ally, then, It is recommended that this crude. provides 20 kcal each 100 grams (plus all the water).

concluding, there is no single answer to the question of: Is it better raw tomatoes or cooked? Everything will depend on what we need for this wonderful food.