Quote:
Originally Posted by Incognitas
Really?How do they work that one out?  |
The cooking process apparently increases the bio-availability of an anti-oxidant called lycopene, naturally present in tomatoes - raw tomatoes still contain lycopene (it contributes to the red colour), but the body can apparently absorb more of it if the tomatoes are cooked.
I used to hate raw tomatoes, and would only eat cooked, but while I agree they make sandwiches too soggy, I don't mind them so much, now.