一般人认为蔬果愈新鲜的愈好,但对食用番茄来说,则并非非要新鲜。吃番茄就是要吃它所含的茄红素,新鲜番茄里头的茄红素虽不少,但茄红素是很有意思的营养素,它存在于其细胞壁内,经由机械性的破坏,方可以使番茄红素较易释放,也更容易被人体吸收。若不以机械方式,亦可由加热的方式来破坏番茄细胞壁,进一步利用茄红素。 Most people think that the more fresh fruits and vegetables, the better, but for the consumption of tomatoes, it is not necessary to be fresh. Eat tomato is to eat it contains lycopene, lycopene inside fresh tomatoes, although a lot, but lycopene is a very interesting nutrients, it exists in the cell wall, through mechanical damage, before they can make Lycopene easier to release, but also more easily absorbed by the body. Without mechanical means, the cell wall of tomato can also be destroyed by heating and the lycopene can be further utilized.