The tomato will reduce nutrition to heat for a long time

The tomato will reduce nutrition to heat for a long time
The tomato will change in chemical constitution of lycopene molecule in the tomato when heating, lead to the fact the molecule is out of shape, apt to absorb for the human body. In addition, because lycopene is the lipid-soluble nutrient, so cook tomatoes with the oil or drench oiling on the tomato products, it is apt to make lycopene absorb.

In various natural carrotene, the function that lycopene removes active oxygen is strongest, prevent function of different epithelial cancer such as prostate cancer, lung cancer. In the human blood, the density of lycopene is in inverse proportion to cancer morbidity.
The tomato contains 20 multi-type carrotene, such as carrotene, beta carotene, xanthophyll and corn flavin, lycopene accounts for 80%- 90%. We can say, the tomato is the natural warehouse of lycopene.

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