What key benefit is gained by cooking tomatoes, even though the process diminishes the content of Vitamin C?
Answer
Cooking actually increases the bioavailability of lycopene
There is a crucial trade-off when preparing tomatoes for consumption related to different nutrients. Vitamin C, being heat-sensitive, is best preserved by consuming tomatoes raw. However, the process of heating tomatoes significantly alters the cellular structure surrounding the lycopene, leading to increased bioavailability. This means that cooked or processed tomatoes allow the body to absorb and utilize the potent antioxidant lycopene much more efficiently than when the tomato is consumed raw. For optimal nutrient acquisition, a rotational strategy combining both raw and cooked preparations is suggested.
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