Fresh tomatoes are delicious, but here’s something that surprises many people: cooking tomatoes can actually make one of their most valuable nutrients easier for your body to use.
Meet Lycopene
Tomatoes are one of nature’s richest sources of lycopene, the antioxidant responsible for their bright red color. Lycopene helps protect cells from oxidative stress and has been studied for its potential role in supporting heart health and healthy aging.
Why Cooking Helps
Heat breaks down the tomato’s cell walls, making lycopene more available for your body to absorb. Adding a small amount of healthy fat—such as olive oil—can increase absorption even further.
That means foods like tomato sauce, roasted tomatoes, and homemade soup can be excellent ways to enjoy this nutrient.
Fresh or Cooked?
The good news is you don’t have to choose. Fresh tomatoes provide vitamin C, potassium, fiber, and plenty of flavor, while cooked tomatoes make lycopene easier to absorb.
Including both in your diet is a delicious way to enjoy the unique benefits each has to offer.
What’s your favorite way to enjoy tomatoes—fresh from the garden or simmered into a homemade sauce? 🍅
Lake Isabella Pharmacy 
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