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News Letters & Stuff>
Tomatoes
October 22, 2003
Tomatoes are rich in lycopene, flavonoids and other
phytochemicals with anticarcinogenic properties. The
lycopene is released from the tomatoe when it is cooked as
heat releases the active lycopene. That also means that
cooked tomato products are a good source for the lycopene.
Tomatoes are an excellent source of vitamin C (the vitamin
C is most concentrated in the jelly-like substance that
surrounds the seeds)
They also contain vitamin A and B-complex vitamins,
potassium and phosphorus
A tomato grown in a hothouse has half the vitamin C content
as a vine-ripened tomato. Yellow tomatoes are milder,
sweeter and contain less acid so they are easier to digest
for most.
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