Tomatoes: Cancer fighting foods
Lycopene is the pigment that gives tomatoes their red color, and is one of the strongest carotenoids that, acts as an antioxidant. Tomatoes are an excellent source of vitamin C and a good source of vitamin A. Research shows that tomatoes may cut the risk of bladder, stomach and colon cancers in half if eaten daily. Some studies have linked eating tomatoes to reduced risk of several types of cancer, including prostate cancer, colon, stomach, breast, endometrial, lung,and pancreas.. They are excellent sources of antioxidants, dietary fiber, minerals, vitamins, zero fat and zero cholesterol. Studies also suggest that processed tomato products such as juice, sauce, or paste increase the cancer-fighting potential.
| Principle | Nutrient Value | Percentage of RDA |
|---|---|---|
| Energy | 18 Kcal | 1% |
| Carbohydrates | 3.9 g | 3% |
| Protein | 0.9 g | 1.6% |
| Total Fat | 0.2 g | 0.7% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 1.2 g | 3% |
| Vitamins | ||
| Folates | 15 µg | 4% |
| Niacin | 0.594 mg | 4% |
| Pyridoxine | 0.080 mg | 6% |
| Thiamin | 0.037 mg | 3% |
| Vitamin A | 833 IU | 28% |
| Vitamin C | 13 mg | 21.5% |
| Vitamin E | 0.54 mg | 4% |
| Vitamin K | 7.9 µg | 6.5% |
| Electrolytes | ||
| Sodium | 5 mg | >1% |
| Potassium | 237 mg | 5% |
| Minerals | ||
| Calcium | 10 mg | 1% |
| Iron | 0.3 mg | 4% |
| Magnesium | 11 mg | 3% |
| Manganese | 0.15 mg | 6.5% |
| Phosphorus | 24 mg | 3% |
| Zinc | 0.17 mg | 1.5% |
| Phyto-nutrients | ||
| Carotene-ß | 449 µg | — |
| Carotene-α | 101 µg | — |
| Lutein-zeaxanthin | 123 µg | — |
| Lycopene | 2573 µg | — |
Source : USDA, WebMD, Foods that Heal, Medical Encyclopedia, CDC
Definition:lycopene |
