One medium fresh tomato provides 47% of the recommended daily allowance (RDA) of vitamin C, and 22% of the RDA of vitamin A. The tomato ranks #1 among vegetables in nutrient contribution to diet in the United States. Here are some more numbers (1):
Recent sientific studies(2) suggest that eating cooked tomatoes reduces one's likelihood of suffering from cholesterol-related heart problems and digestive tract cancers. Why cooked tomatoes? cooking tomatoes releases lycopene(3), a strong antioxidant that gives tomatoes their red color. Lycopene helps release free radicals from the body (free radicals are unstable oxygen molecules that have been implicated in several types of cancers and heart disease). Lycopene also may help prevent the oxidation of low-density lipoproteins, a form of cholesterol carrier in the blood that is thought to be a cause of heart disease.Click Here to learn more about Lycopene.