• Tomatoes are an excellent source of vitamins Α, C and Κ, as well as potassium and manganese. They are also rich in vitamin Ε (alpha-tocopherol), thiamine, niacin, vitamin Β6, folic acid, magnesium, phosphorus, copper and beta-carotene.
  • They are powerful anti-oxidants, due mainly to their high lycopene content.
  • They are low in calories.
  • Yet another beneficial property is that tomatoes can help fight atherosclerosis. This is mainly due to the potassium, vitamin B6, niacin and folic acid that tomatoes contain.
  • The absorption and concentration of lycopene is higher when tomatoes are cooked in sauce form, due to the high thermal processing. On the contrary, lycopene in raw tomatoes is not as easily absorbed by the body.


Lycopene is one of nature’s most powerful anti-oxidants.

Lycopene is a phyto-chemical pigment found in tomatoes which gives them their red color. It is found in smaller quantities in watermelon, strawberries and grapefruit. It has often been the subject of research due to its powerful anti-oxidant properties, as it neutralizes the detrimental effects of free radicals on the body. Research has shown that lycopene can help prevent some forms of cancer in humans, namely prostate, rectal, breast and endometrial cancers, as well as lung and pancreatic cancer.