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Fried tomato is an antioxidant.

17 de March de 2017 | 8:27 am

Tomatoes are high in many nutrients that are not destroyed by heat. After cooking, tomatoes retain vitamin C and minerals. When fried or boiled, they even contain a higher source of lycopene, a carotenoid pigment and powerful antioxidant that can be easily seen as the dominant colour of the tomato, i.e. red.

Increasingly, studies demonstrate the potential role of lycopene for human health due to its antioxidant properties and anti-radical activity that avoid cellular damage and prevent cardiovascular disease, some cancers (prostate) and, in general, the ageing process. Some studies also attest to the fact that it boosts the immune system.

#NaturTip: The assimilated quantity of lycopene and its efficacy depend on tomato maturity, variety and cooking.

APIS fried tomato is made with top-quality tomatoes irrigated with water from the Guadiana river and packaged within 6 hours from their harvest.

Tomato contains the highest source of lycopene, although it is also found in other fruits and vegetables, such as apricot, watermelon, papaya and pink grapefruit.

Eat a healthy, balanced diet!

Source:
Europapress
Consumer

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