Tomatoes are known for their high levels of lycopene, a potent antioxidant, but lycopene levels jump through the roof when tomatoes are cooked. Cornell University conducted a study in which the ability to absorb lycopene cooked at varying temperatures was measured; tomatoes were heated for 2 minutes, 15 minutes, and 30 minutes. Levels of these disease-fighting warriors went up with each incremental increase in heating.
1. Tomato
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