Nutritional components contained in tomatoes and effective ways to consume them
Nutritional components contained in tomatoes and effective ways to consume them
The components contained in tomatoes
Citric acid, malic acid, succinic acid, amino acids
Routine, protein, carbohydrate, ash, calcium, iron, phosphorus
Vitamin A, Vitamin B1Vitamin B2It includes vitamin C, dietary fiber, and others.
In the case of vitamin C, one tomato contains
It contains about half of the recommended daily intake.
Additionally, tomatoes contain many antioxidants such as lycopene and beta-carotene.
The red color of tomatoes is due to a substance called 'carotenoid'.
Especially, it mainly contains 'lycopene'.
Red tomatoes contain 7 to 12 mg% of lycopene.
Tomatoes are red rather than green.
Because it is more beneficial to health
It is best to eat when fully ripened and red.
Red tomatoes contain a lot of lycopene.
Since you just eat it, the absorption rate in the body decreases.
It is better to cook and eat by applying heat.
When heated, lycopene
It exits the tomato cell wall and is well absorbed by our body.
For example, the absorption rate of lycopene contained in tomato sauce is
It is five times that of Santa Tomato.
Additionally, the lycopene and fat-soluble vitamins in tomatoes are
Since it absorbs well when fried in oil
It is convenient to stir-fry in oil until fully cooked and then concentrate into a thick extract.
However
In foreign countries, it is often consumed as a cooked dish by heating.
In our country, tomatoes are mainly consumed raw.
This is because the breed is different.
When our country's tomatoes are heated
Because excessive moisture causes the dish to spoil easily.
It is a low-calorie food with 14 kcal per 100 grams.
Since more energy is consumed during digestion
It is good for people who are trying to lose weight.