Most vitamins in tomatoes are not lost during normal processing and cooking. The red color of ripe tomatoes also indicates a high content of carotene (which can be converted into vitamin A in the body). On average, one fresh, ripe tomato provides a significant amount of essential vitamins and minerals for the body. The organic acids in tomatoes help protect the vitamins from being destroyed during cooking.
Photo: Lien Chau
Several scientific studies have also shown that tomatoes can lower blood pressure and reduce cholesterol levels in the blood, thereby helping to prevent atherosclerosis and the risks leading to stroke.
Tomatoes stimulate saliva production, aiding in digestion. During hot weather, when the body feels dry, using tomatoes in soup can create a feeling of comfort and improve appetite.
Tomatoes can help prevent certain types of cancer, especially prostate cancer in men, because they contain lycopene – a crucial antioxidant that inhibits the growth of certain cancerous cells.
However, it should be noted that unripe tomatoes contain a large amount of "alkaloid" compounds which can easily cause food poisoning if consumed. Symptoms of poisoning from eating green tomatoes usually include: a bitter taste in the mouth, followed by nausea, vomiting, headache, dizziness, weakness, fatigue, and other symptoms... In severe cases, it can even be life-threatening.
As tomatoes ripen, the harmful substances in them called "alkaloids" gradually decrease and disappear in ripe red tomatoes. Therefore, green tomatoes should not be used in cooking, and even less so when eaten raw.