Home-Grown Lycopenes
Last night, we picked a few tomatoes from our humble backyard garden. I sliced up each tomato into juicy-red wedges, sprinkling them with a pinch of salt.
Even our finicky eaters don’t mind eating a vegetable if they planted the seeds.
Actually, tomatoes aren’t vegetables; they’re members of the fruit family. But since they’re served and prepared like vegetables, most people think of them this way. According to the Centers for Disease Control and Prevention, tomatoes are high in vitamin C and also provide beta-carotene.
When my kids eat their home-grown tomatoes, they don’t realize that the awesome red color comes from an antioxidant called lycopene, which helps prevent a myriad of diseases.
What if you don’t have a supply of vine-ripened tomatoes? Never fear. Cooked tomato paste and sauces “contain a greater amount of lycopene, because they are more concentrated than fresh tomatoes,” explains the CDC.
If you’re looking for tomato-based recipes, here are a few, including tomatoes stuffed with snow-peas, salsa, and gazpacho.
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2 opinions for Home-Grown Lycopenes
Hsien Lei
Jun 21, 2006 at 3:49 pm
I LOOOOVE tomatoes! My mom claims they’re too sour but I think the right variety properly ripened whether grown in your own backyard or bought at a farmer’s market should be nice, juicy, and tangy but sweet not sour.
Heather Ivester
Jun 22, 2006 at 9:26 am
I agree. I love tomatoes too! Nothing beats a tomato sandwich on a hot summer day.
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