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Food Profile
Tomatoes
Score: 3/10Anti-Inflammatory
Anti-InflammatoryInflammatory
Tomatoes are rich in lycopene, a powerful antioxidant that gives them their red color. Cooking tomatoes increases lycopene bioavailability significantly.
Benefits
- Rich in lycopene, a powerful anti-inflammatory antioxidant
- Good source of vitamins C and K
- Cooking increases lycopene availability
- May support heart health
- Low in calories and versatile in cooking
Concerns
- Nightshade vegetable — may aggravate autoimmune conditions
- Can trigger acid reflux in susceptible people
- Canned varieties may contain BPA
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Key Nutrients
LycopeneVitamin CVitamin KPotassiumFolateBeta-carotene
Serving Size
1 medium tomato (123g)
Tips
Cooked tomatoes (sauce, paste) provide more lycopene than raw. Pair with olive oil for better lycopene absorption. Choose BPA-free canned tomatoes when possible.
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