compassionategirl Posted October 24, 2005 Share Posted October 24, 2005 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! compash Link to comment Share on other sites More sharing options...
Hero Posted October 24, 2005 Share Posted October 24, 2005 I personally dont like cooked tomatoes. but I absolutely love them frozen. Link to comment Share on other sites More sharing options...
Hero Posted October 24, 2005 Share Posted October 24, 2005 and by frozen i dont mean frozen, I meant raw and room temperature. man i suck at the internet tonight Link to comment Share on other sites More sharing options...
compassionategirl Posted October 24, 2005 Author Share Posted October 24, 2005 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 Link to comment Share on other sites More sharing options...
chesty leroux Posted October 24, 2005 Share Posted October 24, 2005 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. Link to comment Share on other sites More sharing options...
compassionategirl Posted October 24, 2005 Author Share Posted October 24, 2005 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! compash Link to comment Share on other sites More sharing options...
Tarz Posted October 26, 2005 Share Posted October 26, 2005 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. Link to comment Share on other sites More sharing options...
compassionategirl Posted October 26, 2005 Author Share Posted October 26, 2005 ..... 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. Link to comment Share on other sites More sharing options...
Tarz Posted October 26, 2005 Share Posted October 26, 2005 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.... Link to comment Share on other sites More sharing options...
willpeavy Posted October 26, 2005 Share Posted October 26, 2005 I think tomatoes are berries, not vegetables Not sure about what cooking does to them though Link to comment Share on other sites More sharing options...
compassionategirl Posted October 27, 2005 Author Share Posted October 27, 2005 I think tomatoes are berries, not vegetables Must you be so technical Will? JJ. Link to comment Share on other sites More sharing options...
Guest Posted October 27, 2005 Share Posted October 27, 2005 I think tomatoes are berries, not vegetables Must you be so technical Will? JJ. technically they're a fruit to make a really good, light tasting pasta sauce try this 4-5 cloves garlic1-2 chillies _take seeds out if you're skehd6-8 really ripe roma tomatoes½ cup fresh basil leaves100ml extra virgin olive oil 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 brownAfter 1min add the tomatoes, chopped in half, reduce temp to low, cover and gentle simmer for 2ominremove from heat, tomatoes should have reduced to pulp by now, add basil and puree with wand/food processorserve Link to comment Share on other sites More sharing options...
compassionategirl Posted October 27, 2005 Author Share Posted October 27, 2005 Thanks for the recipe!! Link to comment Share on other sites More sharing options...
Guest Posted October 28, 2005 Share Posted October 28, 2005 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. Link to comment Share on other sites More sharing options...
madcat Posted October 28, 2005 Share Posted October 28, 2005 Dose anyone know a recipe that uses green tomatoes? Link to comment Share on other sites More sharing options...
Guest Posted October 28, 2005 Share Posted October 28, 2005 only greek salad type stuff. Link to comment Share on other sites More sharing options...
compassionategirl Posted October 28, 2005 Author Share Posted October 28, 2005 Dose anyone know a recipe that uses green tomatoes? Mmmmm... I LOVE green tomatoes, and even fried green tomatoes. Mmmmm....... Link to comment Share on other sites More sharing options...
Imogen Posted October 30, 2005 Share Posted October 30, 2005 Fresh fruit and Vegetables are live, they have live enzymes and when we eat them, our living cells absorb their nutrients. When you cook any vegetable or fruit it kills the living enzymes, so technically the nutrition you get from the tomato is less. Not much can live past 110degrees Link to comment Share on other sites More sharing options...
Guest Posted October 30, 2005 Share Posted October 30, 2005 Fresh fruit and Vegetables are live, they have live enzymes and when we eat them, our living cells absorb their nutrients. When you cook any vegetable or fruit it kills the living enzymes, so technically the nutrition you get from the tomato is less. Not much can live past 110degreesless benefit from enzymes, but more benefit from lycopene.. opportunity cost is out weighed by the increase in benefits.... but we're arguing a very minor point in your total nutrition so leave it at that. Link to comment Share on other sites More sharing options...
Imogen Posted October 30, 2005 Share Posted October 30, 2005 May I ask where your source of infomration is that say's that there are more benefits from lycopene in tomatoes only when they are cooked? Peace.. Link to comment Share on other sites More sharing options...
Guest Posted October 30, 2005 Share Posted October 30, 2005 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. Link to comment Share on other sites More sharing options...
compassionategirl Posted October 30, 2005 Author Share Posted October 30, 2005 and it is not just chesty's artcile either. I have read this somewhere else and heard about it too. Link to comment Share on other sites More sharing options...
Imogen Posted October 30, 2005 Share Posted October 30, 2005 THanks, I appreciate it. my comments are with tolerance to peoples differences, I agree lycopene is so tightly bound to vegetable fiber, the bioavailablity of lycopene is increased by food processing which greatly increases assimilation from the digestive tract into the bloodstream. The highest natural concentrations of lycopene are found in watermelon I'm a raw food vegan, IMPO I enjoy my nutrients raw. Link to comment Share on other sites More sharing options...
RawVegan-Tarzan Posted October 31, 2005 Share Posted October 31, 2005 During the process of heating raw tomatoes the amount of cis-lycopene is increased, allowing isomer to be more available to the body. The assimilation of lycopene overall is aided by consumption of fatty oils upon ingestion, so were you to eat tomatoes raw the food must be administered with fat (oil) for absorption to occur. So don’t loose hope you can still eat your tomatoes raw. Link to comment Share on other sites More sharing options...
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