New production base for important brands under the "Western Red" tomato sauce series
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Nutritional Value and Benefits of Tomato Sauce
Tomato sauce is a concentrated product made from fresh tomatoes, with a higher nutrient density—especially its lycopene content, which is 2 to 3 times that of fresh tomatoes.
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How does lycopene remain active during cooking?
When stir-frying, use medium heat (about 160℃). After dicing the tomatoes, stir-fry them for 1–2 minutes until they release their juices. High temperatures can quickly break down cell walls and release lycopene, but it’s important to control the cooking time to prevent oxidative degradation. Pairing tomatoes with olive oil can boost absorption by up to three times.
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How can you pair fats with cooked tomatoes to enhance absorption?
Use oils rich in unsaturated fatty acids, such as olive oil and peanut oil, at about 5–10 grams per meal. These types of oils can effectively encapsulate lycopene, promoting its formation into micellar particles and increasing its absorption rate by 2–3 times.
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Which is more nutritious—eating tomatoes raw or cooked?
Eating it raw best preserves its vitamin C content (about 14–23 milligrams per 100 grams), which helps boost immunity and enhance iron absorption. It’s ideal for cold salads or dressed salads, but those with sensitive stomachs or digestive systems should consume it with caution.
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