Nutritional value of tomatoes of different colors

In fact, tomatoes of different colors have different nutritional values. Here are some nutritional values ​​of tomatoes of different colors:

Tomato color identification:

It is rich in red and rich in lycopene, which is very good for preventing cancer.

Orange lycopene contains less but higher carotene content.

The pink ones contain a small amount of lycopene but very little carotene.

Light yellow tomatoes contain a small amount of carotene but no lycopene.

If you want to meet your vitamin C needs, all kinds of tomatoes will do. The key is to choose fresh, seasonal, and flavorful products. If you want to supplement antioxidants such as lycopene and carotene, you should choose dark red or orange ones, rather than pink or light yellow ones.

The most wonderful ingredient in tomatoes is lycopene, which is known for its powerful antioxidant effect and cancer prevention function. Along with lycopene, red tomatoes also contain some carotene, which is good for the eyes and skin. These two healthy ingredients are "fat-soluble ingredients" and particularly like oil, so they are good for stir-frying tomatoes or making soups, but the absorption rate is very low when eaten raw.

If you eat tomatoes to get vitamin C, potassium and dietary fiber, then it is fine to eat them raw or cooked. Tomatoes have a high acidity, which helps stabilize vitamin C and reduces the loss after heating or cooking. Potassium and dietary fiber are not afraid of heat.

However, tomatoes are cold in nature. People with weak spleen and stomach and prone to diarrhea should control the amount of raw tomatoes they eat. It is best to eat them cooked. People who eat tomatoes to lose weight should also be careful. Eating raw tomatoes when you are very hungry will make you hungrier! At this time, it is better to drink a bowl of tomato egg soup. Although the calories are low, it can comfort the hungry stomach and intestines.

Here is a "delicious tomato egg soup" recommended for those who want to lose weight: put a large bowl of cold water in the pot, add a sliced ​​tomato, add half a spoon of sesame oil, and boil. Then add a little salt, cook for 1 minute, add egg liquid, stir quickly, and finally sprinkle some chopped green onion or coriander, or add some chicken essence, and it's done.

In this way, the flavor of tomatoes is fully integrated into the soup, making it very satisfying to drink. At the same time, lycopene and carotene can be absorbed without irritating the stomach. The best thing is that such soup can keep people from feeling hungry for a long time. A large bowl of soup has only 120 kcal, which is equivalent to 1 apple plus 1 orange, but the nutritional value is much higher.