All Tomatoes are Not Created Equal
published by ProfessorWriting on Sep 21, 2011
For the first time, a comparison of the nutrient content of their red tomatoes and yellow version was conducted by researchers at the National Institute of Agricultural Research (INRA). And according to them, the red varieties are more resistant to cooking the yolks. Or more precisely, their nutritional qualities are better preserved.
You sometimes hesitate to produce section of your supermarket or at your usual vegetable? What color to choose? The red or yellow? While the second may seem more attractive because it is less common, yet it is the traditional red tomato that, when cooked, retains its best nutritional benefits.
Researchers at INRA in Avignon station, simultaneously analyzed three families of the constituent nutrients of tomato carotenoids – particularly beta-carotene, and lycopene – the polyphenols, molecules known for their antioxidant properties, and vitamin C. And they especially studied the effect of cooking on these nutrients.
According to their results, the red tomato is more tolerant of cooking the yellow. In particular, the INRA researchers observed no change in the content of beta-carotene and lycopene in the red variety. However, they found a significant loss of these micronutrients in yellow tomatoes. As far as polyphenols and vitamin C, like the other one proved very resistant to heat, their concentration decreases cooking, regardless of the variety of tomatoes in question. As you can see, whether in ratatouille, stuffed or pie, then you will need to cook the tomatoes … prefer reds.
