Is it better to eat tomatoes raw or cooked?

Cooking tomatoes increases lycopene bio-availability, while raw tomatoes provide higher Vitamin C levels.

トマトは生と加熱どちらが良いですか？

加熱するとリコピンの吸収率が高まり、生食ではビタミンCを効率よく摂取できます。

การปรุงสุกช่วยเพิ่มการดูดซึมไลโคปีน ส่วนการทานสดจะได้รับวิตามินซีที่สูงกว่า

Lycopene bioavailability increases significantly when heat-processed with healthy lipids, providing potent systemic antioxidant protection.

Hydrating fruit exceptionally high in lycopene and vitamin C, supporting skin integrity and cardiovascular health.

Food noteShow details

Tomatoes are a versatile source of potassium and vitamin K
Supporting both blood pressure regulation and bone mineralization. They should be stored at room temperature to maintain their enzymatic profile and flavor development.

IngredientsShow details

Serving guidanceShow details

Pros & consShow details

Calorie comparisonShow details

Calories, protein, carbs, and fat (PCF) by serving unit.
Serving	Calories	Protein (P)	Carbs (C)	Fat (F)
1 serve100 g	20 kcal	0.7 g	4.7 g	0.1 g
Per 50 g50 g	10 kcal	0.35 g	2.35 g	0.05 g
Per 100 g100 g	20 kcal	0.7 g	4.7 g	0.1 g
Per 150 g150 g	30 kcal	1.05 g	7.05 g	0.15 g
Per 200 g200 g	40 kcal	1.4 g	9.4 g	0.2 g
Per 250 g250 g	50 kcal	1.75 g	11.75 g	0.25 g

Amount (g)

Nutrition facts label

Amount: 100 gLabel serving size: 100 g

Calories20 kcal

NutrientAdult % DV

Percent daily values are based on standard adult recommended intake.