Tomatoes can be cooked as a vegetable and eaten raw like a fruit, and are one of the common foods on people’s tables, with good taste and nutritional value. In addition, several studies at home and abroad have shown that tomatoes contain a large amount of vitamins, lycopene, carotenoids, folic acid and trace elements, making them an inexpensive “cancer prevention expert. Reducing the risk of many types of cancer”, just as there is a hierarchy of carcinogens, there is also a hierarchy of cancer prevention effects of food. The World Cancer Research Fund and the American Institute for Cancer Research, through epidemiological studies and other relevant evidence, have classified the role of food in reducing the risk of cancer into four levels: ‘adequate,’ ‘likely,’ ‘limited,’ and ‘unlikely. ‘, and ‘unlikely’.” Tomatoes can be classified as the second level, i.e. “very likely” cancer prevention food. It has been shown that tomatoes contain chemicals that protect the body from carcinogens and thus have a cancer-preventive effect. The main cancer-preventing substances in tomatoes include the following: lycopene can prevent prostate cancer. Tomatoes are rich in lycopene, one of the most powerful oxidants found in plants today. A Harvard University study found that people who ate 10 servings of tomatoes or tomato products per week had a 45 percent lower risk of prostate cancer than those who ate less than two servings of tomato products. Lycopene is found in tomatoes, watermelon, citrus and other foods, but lycopene is only more easily absorbed when eaten cooked, plus it is highest in tomatoes, so tomatoes remain the body’s main source of lycopene intake. Vitamin C protects against digestive system tumors. Vitamin C has antioxidant and anti-cancer properties that can prevent the transformation of nitrates into carcinogens nitrosamines in the digestive tract, and also maintain the structural integrity of the cell matrix to prevent digestive system tumors such as esophageal and gastric cancers. Research at Zhejiang University found that a reasonable intake of vitamin C can help prevent stomach cancer. Tomatoes contain 19 mg of vitamin C per 100 grams, which is 5 times more than apples and duck pears. Carotene can prevent oral cancer. Tomatoes are relatively rich in carotenoids. From the results of animal experiments and preliminary clinical trials, carotene has a potential preventive effect on oral cancer. Vitamin B6 can prevent bladder cancer. Tomatoes are one source of vitamin B6. Studies have shown that vitamin B6 can inhibit cancer cell production to some extent and help synthesize some important enzymes in the body, which in turn regulate metabolism. In addition to the above cancer prevention effects, German research found that men with a low intake of lycopene, the risk of heart disease is two times higher than those with a high intake of lycopene; tomatoes contain lutein that can protect the eyes, can prevent the occurrence of age-related macular degeneration, suitable for common eye workers; a study in the United States found that eating more potassium-rich foods, such as tomatoes, bananas, etc., can accelerate the discharge of sodium in the blood and help lower blood pressure.