Vegetable that reduces the risk of stroke and cancer

Tomatoes contain not only vitamins and minerals, but also an extremely important carotenoid with antioxidant properties called lycopene. This pigment gives tomatoes a characteristic red or pink color.

The more intense the color, the more lycopene is contained in the vegetable. It is important that lycopene has a very good effect on the human body.

Among the main advantages, scientists attributed:

• strengthens the immune system
• lowers cholesterol
• fights free radicals
• reduces the risk of stroke
• improves blood coagulation
• reduces the risk of atherosclerosis

According to scientists, the most lycopene is contained in tomatoes that have undergone heat treatment. Raw vegetables contain approximately 515 micrograms of lycopene. Two tablespoons of tomato paste contain 13.8 thousand micrograms of lycopene.

How tomatoes reduce the risk of cancer

According to research, lycopene can prevent pancreatic cancer. In particular, those people whose diet contains a lot of tomatoes will reduce the probability of cancer by 31%.

Pity the tomatoes

Damage to tomatoes is due to individual intolerance – allergy. Tomatoes are strictly contraindicated for the following categories of people:

• patients with arthritis
• people suffering from kidney diseases and gout
• people suffering from gastritis, peptic ulcer disease, pancreatitis

It is not advisable to use tomatoes if you suffer from heartburn. Oxalic acid, which is contained in tomatoes, may be contraindicated for people suffering from certain diseases.

Choose varieties with the lowest sodium content. Mostly, most varieties of tomatoes contain a lot of sodium. Even tomato soup contains sodium—one cup has between 700 mg and 1,260 mg of sodium.