Tomatoes form an essential part of the Indian cuisine. We use them in salads, in raita, in our gravies and even in our street foods. But do you know what is the best way to use it? Should you eat it raw or cook it? Nutritionist Prema Kodical has the answers for us.
Raw tomatoes
Tomato is a nutrient-dense food that we should consume in the raw as well as cooked form. Raw foods contain enzymes, vitamins and minerals necessary for good health. Tomatoes eaten in the raw form have all these benefits plus the added benefit of fibre which is important for diabetics and those on a weight loss programme. Also read – 6 benefits of tomatoes.
Tomato puree
Pureed tomatoes without the skin and seeds lose out on their fibre content. There’s also loss of vitamin C. The red colour of tomatoes is due to a phytochemical called lycopene. The antioxidant power of lycopene is said to be boosted by cooking. Tests show that the body can absorb more lycopene from cooked tomatoes than raw ones. Also read – 5 cooking methods that are healthy.
Verdict
Both have their own benefits so make sure you eat it in any form depending on your health goals. Puree is beneficial when it is home-made. Avoid the readymade, packaged ones. They have added sugars, salt and preservatives. Also, when you make the puree, don’t remove the skin and seeds. Then it has the same benefits as cut tomatoes. But many people blanch it, remove seeds and skin and puree it; this should be avoided. Cut and cooked tomatoes in dishes lower the glycemic index of the dish and are beneficial, particularly to diabetics and those on a weight loss goal.
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