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is it true that the antioxidants or nutrients in tomato and carrot need to reach certain temperature (eg cooked) so that it can be absorbed better or activated through some reactions etc? thought i have seen this info somewhere

Tomatoes and carrots contain phytochemicals called carotenoids, which have antioxidant functions.  The primary carotenoid in tomatoes is lycopene, and in carrots, it is beta-carotene.  It is true that cooking will enhance the absorption of each, particularly in the case of cooked tomato products.  However, the most important thing is that you include them either raw or cooked as part of a diet that includes a variety of fruits and vegetables each day.  You’ll find some interesting ways to use tomatoes, carrots and the vast array of other fruits and vegetables in our recipe section.  Check it out !

 

 

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