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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.
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]
Lycopene - found in high concentration in cooked red tomato products like canned tomatoes, tomato sauce, tomato juice and garden cocktails, guava and watermelons. Zeaxanthin - best sources are kale, collard greens, spinach, turnip greens, Swiss chard, mustard and beet greens, corn, and broccoli
Beyond omega-3s and urolithins, walnuts also contain polyphenols, a type of antioxidant that may combat oxidative stress, which often contributes to chronic inflammation. Cranberries.
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.
Eating beans, peas, and lentils can provide Americans with key nutrients and are excellent sources of protein ... (1/2 cup cooked) of beans provides about 7 grams of protein, the same as 1 ounce ...
In a comparison of cooking methods, phenolic and carotenoid levels in vegetables were retained better by steaming compared to frying. [52] Polyphenols in wine, beer and various nonalcoholic juice beverages can be removed using finings, substances that are usually added at or near the completion of the processing of brewing. [citation needed]
Tomato sandwich – Tomato and mayonnaise sandwich [5] [6] BLT sandwich – Bacon, lettuce, and tomato sandwich; Cheese and tomato sandwich – Tomato and mayonnaise sandwich [7] Tomato sauce – Sauce made primarily from tomatoes