Harvard University researchers have suggested that cooked tomatoes are more beneficial than fresh ones.
While most raw vegetables are superior to cooked ones, tomatoes are a notable exception, the researchers say. New research has indicated that the antioxidant power in tomatoes can be boosted through cooking the vegetable. Study reveals that cooked tomatoes have greater available lycopene which has powerful antioxidant properties comparing to raw ones. The research unveiled that men who consumed 10 servings of tomato products a week reduced their risk of prostate cancer by as much as 45 percent. Lycopene can also ward off the threat of other cancers, such as those of the colon, stomach, cervix, skin, and breast, the research suggests.