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Monday, July 20, 2009

HEALTH BENEFITS OF TOMATOES

 Free radicals in our body can be flushed out with high levels of lycopene, which is found abundantly in tomatoes. Several types of cancers can be fought by high levels of lycopene.
    Researchers have discovered that men who consumed 10 servings of tomatoes a week can cut the risk of developing prostate cancer by 45 per cent and seven servings of raw tomatoes a week, lower the risk of developing rectal colon or stomach cancers by 60 per cent.
    Cooked tomatoes are richer than raw ones — cooking tomatoes in olive oil allows your body to absorb the lycopene better.

Tomatoes do not lose their nutritional value after being cooked.
    They're are rich in potassium and contain niacin, vitamin B6, and folate, which are great to have a healthy heart.
    Tomatoes are rich in two anti aging free-radicals — iycopene
and beta carotene. These nutrients are enhanced when tomatoes are heated or cooked. While picking up tomatoes, make sure you choose ones that come in the brightest shades of red — these have high amounts of betacarotene and iycopene.
    Since they contain lots of fibre and are low in calories, tomatoes are a great food to include in your diet if you're keen on losing some pounds.
    Betacarotene gets converted into vitamin A once you eat it. Vitamin A helps in the development of healthy skin, hair and aids vision, development of bones and teeth.


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