The ONE veggy that is better for you cooked instead of raw

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compassionategirl
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The ONE veggy that is better for you cooked instead of raw

#1 Postby compassionategirl » Sun Oct 23, 2005 7:52 pm

is tomatoes, or so I have heard. Anybody have any info or opinions on cooked vs. raw tomatoes from a nutritional perspective?

Now I dont want to hear any smart ass comments like "they are both good for you". Are cooked tomatoes more nutritionally advantageous than raw tomatoes, and if so, why? What is the sciene behind it?

I personally love baked tomatoes (but not overbaked to the point where they are just too mushy). Sprinkled with a lil salt and dried parsely flakes, and yum??

Or I like raw tomatoes, sliced, with a lil apple cider vinegar and salt and dried parsley flakes.

I LUV TOMATOES! :D

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Hero
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#2 Postby Hero » Mon Oct 24, 2005 12:25 am

I personally dont like cooked tomatoes. but I absolutely love them frozen.

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#3 Postby Hero » Mon Oct 24, 2005 12:25 am

and by frozen i dont mean frozen, I meant raw and room temperature.

man i suck at the internet tonight

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#4 Postby compassionategirl » Mon Oct 24, 2005 12:27 am

Hero wrote:and by frozen i dont mean frozen, I meant raw and room temperature.

man i suck at the internet tonight


There is NOTHING about you that sucks, hero :wink: 8)

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chesty leroux
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#5 Postby chesty leroux » Mon Oct 24, 2005 10:37 am

haha, I was like ewwww frozen tomatoes.

It seems the main concern of raw vs cooked tomatoes is the concentration of lycopene.

as it turns out, this is one case where a vegetable is more healthful cooked than it is raw: Tomatoes contain a lot of water, so they become more concentrated as the water evaporates during cooking. The result is that a half cup of cooked tomatoes, in the form of sauce or paste, for instance, is a far more concentrated source of lycopene than a half cup of fresh tomatoes. And your body absorbs more lycopene from cooked or processed tomatoes, especially when the tomatoes are cooked with a little oil, as they often are. (Serving raw tomatoes with oil--a drizzle of olive oil, for instance--also enhances lycopene absorption).


i got that from this article http://www.wholehealthmd.com/refshelf/foods_view/1,1523,41,00.html

i tend to eat them both cooked and raw.
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#6 Postby compassionategirl » Mon Oct 24, 2005 12:15 pm

Thanks for posting that Ash!! That answered my question totally.

yes, I like them both raw and baked too, but like I said, not too overbaked where they get too mushy.

Thanks! :D
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#7 Postby Tarz » Wed Oct 26, 2005 8:57 am

Yes, cooked tomatoes are better because of the lycopene. I've read a few things about this. It's present in ketchup.

I like tomatoes however they are cooked. Sundried tomatoes are nice, Mediterranean style.

I never ate tomatoes until I was 21 - you know how you persuade yourself when you are a kid you don't like certain foods..... I never ate olives until last year, but I love them - green olives are one of my favourite foods.

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#8 Postby compassionategirl » Wed Oct 26, 2005 10:30 am

Tarz wrote:..... I never ate olives until last year, but I love them - green olives are one of my favourite foods.


Mmmmmm....olives.......... I LOVE olives (but then again, I am a salt addict so that shouldnt be surprising.

Tarz, I hope your ankle is feeling better. :(

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#9 Postby Tarz » Wed Oct 26, 2005 10:35 am

It's healing nicely ta Nat - been able to go running so that's the main thing.
Broke my foot running last year, so I'd hate it if I was out of action for weeks again....

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#10 Postby willpeavy » Wed Oct 26, 2005 6:25 pm

I think tomatoes are berries, not vegetables

Not sure about what cooking does to them though
[url=http://willpeavy.net/:34olz5pn]willpeavy.net[/url:34olz5pn]

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#11 Postby compassionategirl » Wed Oct 26, 2005 8:35 pm

willpeavy wrote:I think tomatoes are berries, not vegetables



Must you be so technical Will? JJ. :wink:

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#12 Postby Guest » Thu Oct 27, 2005 12:45 am

compassionategirl wrote:
willpeavy wrote:I think tomatoes are berries, not vegetables



Must you be so technical Will? JJ. :wink:

technically they're a fruit

to make a really good, light tasting pasta sauce try this

  • 4-5 cloves garlic
  • 1-2 chillies _take seeds out if you're skehd
  • 6-8 really ripe roma tomatoes
  • ½ cup fresh basil leaves
  • 100ml extra virgin olive oil

  1. heat oil to a low/med temp, add sliced chilli and garlic, stirring a lot, carefull to keep the heat down so the garlic doesn't brown
  2. After 1min add the tomatoes, chopped in half, reduce temp to low, cover and gentle simmer for 2omin
  3. remove from heat, tomatoes should have reduced to pulp by now, add basil and puree with wand/food processor
  4. serve

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#13 Postby compassionategirl » Thu Oct 27, 2005 4:10 pm

Thanks for the recipe!! :D

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#14 Postby Guest » Thu Oct 27, 2005 7:12 pm

it's good with the oat/soy "meat"balls and spaghetti, and really good with these eggplant/linguini bakes that i got shown, but i would add some tom paste if it's to be used in a lasagne.

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madcat
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#15 Postby madcat » Fri Oct 28, 2005 10:31 am

Dose anyone know a recipe that uses green tomatoes?


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