30/09/2023
This study is from a few years back, but a good study to reinforce how cooking tomatoes and adding some olive oil increases bioavailability of several antioxidants. Cooking food also increases iron availability.
Folate however is destroyed when cooked, except when steamed. There’s great benefits from both cooked foods & raw foods.
The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed ...
