Tuesday, 17 December 2013

tomatoes: the redder the better

Anti-oxidant: Tomatoes contain a lot of vitamins A and C, mostly because of beta-carotene, and these vitamins act as an anti-oxidant, working to neutralize dangerous free radicals in the blood stream. These dangerous free radicals can cause cell damage. And keep in mind, the more red the tomato, the more beta-carotene it contains. Also, remember that cooking destroys much of vitamin C, so stick with raw tomatoes for these benefits.

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