Tomatoes are the most common vegetable in our daily diet and can be eaten raw or cooked, which is very popular among the people for its taste and nutritional value. Modern research shows that tomatoes contain a large amount of vitamins, lycopene, carotenoids, folic acid and rich trace elements, which make them a good and inexpensive “cancer prevention master”. Accordingly, the Life Times invited authoritative experts in various fields and combined with domestic and international research to explain the health benefits of tomatoes. Reducing the risk of many types of cancer” Just as there are levels of carcinogens, there are also levels of cancer prevention effects of food. Researchers at the World Cancer Research Fund and the American Institute for Cancer Research have classified the role of food in reducing the risk of cancer into four classes through epidemiological studies and other relevant research evidence, namely: “adequate,” “very likely,” “You Changxuan told Life Time that tomatoes can be classified as the second level of “very likely”, and there is scientific evidence that some chemical components in tomatoes can protect against cancer. Some of the chemical components contained in tomatoes can protect the body from carcinogenic substances, enhance the body’s immunity, thus playing a cancer prevention effect, in his opinion, tomatoes in the cancer prevention elements specifically include the following: 1, lycopene can help prevent prostate cancer. Tomatoes are recognized as a good product to protect the prostate, and the lycopene in them is one of the strongest antioxidants found in plants in nature. A Harvard University study found a link between lycopene and prostate cancer. People who ate 10 servings of tomatoes, tomato sauce, tomato juice, or even pizza per week had a 45% lower risk of developing prostate cancer than those who ate less than 2 servings per week. Lycopene exists in watermelon, mango, citrus and other fruit foods, but lycopene is more easily absorbed when eaten cooked and has the highest content in tomatoes, making tomatoes the main source of lycopene for humans. 2, high vitamin c content, help prevent digestive system tumors. Vitamin c has antioxidant, anti-cancer, beauty and a series of effects, can effectively prevent nitrate in the digestive tract into carcinogenic nitrosamines, but also to maintain the integrity of the cell matrix institutions, and thus can prevent digestive system cancers, such as esophageal cancer, gastric cancer, etc.. Tomatoes contain 19 mg of vitamin c per 100 grams, which is 5 times more than apples and duck pears. 3.Carotene helps prevent head and neck tumors, such as oral cancer, nasopharyngeal cancer, etc. An epidemiological survey published in the International Journal of Oral Medicine showed that carotenoids have a potential preventive effect on oral cancer, as confirmed by animal experiments and preliminary clinical trial studies. Tomatoes are rich in carotenoids. 4. The vitamin b6 contained can prevent esophageal cancer and bladder cancer in a limited way. Tomatoes are an important source of vitamin b6. Vitamin B6 can inhibit cancer cell production to some extent, help synthesize some important enzymes in the body and regulate metabolism in the body. In addition, the lycopene contained in tomatoes can reduce the risk of cardiovascular disease. German scientists studied the concentration of lycopene in men without a history of heart disease and found that the incidence of heart disease in men with low lycopene was twice as high as in those with higher concentrations; another study found that tomatoes contain lutein, which protects the eyes and can prevent macular degeneration in the elderly and strengthen vision, which is suitable for office workers who often use their eyes; the Nashville Institute of Hypertension found that eating more potassium-rich foods, such as tomatoes The Nashville Institute of Hypertension found that eating more potassium-rich foods, such as tomatoes and bananas, can accelerate the discharge of sodium contained in the blood, correcting the problem of some people eating too salty and helping to lower blood pressure, so tomatoes are also very suitable for people with high blood pressure. tomatoes and egg soup is the most preserved nutrition “tomatoes in the daily diet ‘appearances’ is very high, different cooking methods have their own advantages,” Yu Renwen told the Life Times reporter, if you can pay a little attention to the strengths and weaknesses, you can ensure the taste at the same time, to preserve Its nutritional value. He made a healthy list of cooking methods for tomatoes. 1, tomato and egg soup. Lycopene in tomatoes is a fat-soluble vitamin, which can maximize its health benefits after heating and cooking, but lycopene is easily decomposed by heat and light, and prolonged high-temperature cooking can easily destroy the nutrients. Therefore, tomato and egg soup is the easiest way to preserve the lycopene with short heating time and minimal oil to avoid excessive fat intake in a meal. 2, scrambled eggs with tomatoes. Tomatoes scrambled eggs almost everyone, compared to tomatoes and eggs soup, scrambled cooking method is not healthy enough, the heating process is easy to lose part of the lycopene. 3, tomatoes fried broccoli. Many studies at home and abroad have confirmed the anti-cancer effects of tomatoes and broccoli. Research at the University of Illinois found that lycopene can prevent cancer, while broccoli contains flavonoids, anthocyanins and other natural antioxidants that can inhibit cancer cells, while eating, cancer prevention effect is even stronger. In addition, the content of carotenoids in broccoli is twice as much as that of carrots, which can provide multiple nutrients to the body when combined with each other. 4.Beef brisket stewed with tomatoes. This is a classic dish, sweet and sour taste, nutrition is also relatively rich. For example, beef is rich in heme iron, which is more easily absorbed than non-heme iron from plants and can increase the amount of blood oxygen in the blood. While brisket has coarse fiber, which is not conducive to digestion, tomatoes have the ability to stimulate peristalsis of the gastrointestinal mucosa and can promote digestion. But stew cooking, may lose some vitamins. 5, sugar mixed tomatoes. Which the loss of vitamin c and other trace elements less, and easy to eat, but which the absorption of lycopene is relatively poor. In addition to sugar companion, you can usually eat raw or squeeze tomato juice to drink. 6, fried tomatoes. Compared to other cooking techniques, fried tomatoes are more often found in Western cuisine, and more common in recent years. Frying is more harmful to vitamins and other trace elements, if fried for too long, the loss of lycopene will also be increased. In addition, Yu Renwen also reminds us that tomato skin is rich in antioxidants such as lycopene, which also has dietary fiber to prevent constipation, and can be cooked without peeling if it is cleaned.