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Tomatoes are the primary dietary source of lycopene, a powerful antioxidant linked to heart health and cancer prevention. This versatile fruit-vegetable is low in calories and provides good amounts of vitamin C, potassium, and chromium.
Yes, cooking tomatoes significantly increases lycopene bioavailability. Heat breaks down cell walls and converts lycopene to a more absorbable form. Adding fat (like olive oil) further enhances absorption.
For best flavor, store tomatoes at room temperature. Refrigeration stops the ripening process and can make them mealy. Only refrigerate very ripe tomatoes to prevent spoilage, and bring to room temp before eating.
Store ripe tomatoes at room temperature away from sunlight for best flavor. Refrigerate only if fully ripe and you need to extend life by a few days. Bring to room temperature before eating.
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