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[4] [21] Lycopene in tomato paste is up to four times more bioavailable than in fresh tomatoes. [22] Processed tomato products such as pasteurized tomato juice, soup, sauce, and ketchup contain a higher concentration of bioavailable lycopene compared to raw tomatoes. [4] [23] Cooking and crushing tomatoes (as in the canning process) and serving ...
Sun-dried tomatoes boast the highest concentration of lycopene among tomato products, with 45.9 milligrams of lycopene per 100 grams. A 130-gram serving of fresh tomatoes contains 4 to 10 milligrams.
Tomatoes also contain a beneficial compound called lycopene, which has antioxidant properties. Lycopene is more available when exposed to heat, like in cooked tomato products such as tomato sauce.
Tomatoes, Watermelon, & Other Lycopene-Rich Fruits. Tomatoes, watermelon, guavas, papaya, and other fruits are all great sources of lycopene — an important plant-based nutrient with antioxidant ...
The main cause of phytochemical loss from cooking is thermal decomposition. [35] A converse exists in the case of carotenoids, such as lycopene present in tomatoes, which may remain stable or increase in content from cooking due to liberation from cellular membranes in the cooked food. [36]
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
Red produce, like watermelon and tomatoes, contain the antioxidant lycopene; blue and purple picks like eggplant and blueberries are rich in anthocyanins; and orange fruits and veggies like ...
In 2000 it was discovered that the gene insertion of a bacterial phytoene desaturase into transgenic tomatoes increased the lycopene content without the need to alter several of the plants enzymes. [5] This approach was later used in rice to increase its β-carotene content resulting in the Golden Rice project.