Home » Eating more tomato products may reduce your risk of cancer. Here’s why

Eating more tomato products may reduce your risk of cancer. Here’s why

by UNN Feed

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Ruby red tomatoes are the perfect complement to any sandwich, pasta or pizza. Although cherry, plum and beefsteak tomatoes are the most common varieties in the supermarket, there are more than 75 kinds of tomatoes out there. Just visit a local farmer’s market in the summer to find a gorgeous heirloom or green tomato. 

Not only do tomatoes add juiciness and acidity to a dish, they are also packed with nutrients, like potassium and Vitamin C. Tomatoes also contain a beneficial compound called lycopene, which has antioxidant properties. Lycopene is more available when exposed to heat, like in cooked tomato products such as tomato sauce. And that’s good news because research states that over 80% of all commercially grown tomatoes are used in tomato products, like soup, juice and sauce. 

Let’s take a look at the health benefits of eating tomatoes, frequently asked questions about tomato products and yummy tomato recipes. 

Tomato nutrition

One cup of tomatoes has:

  • 32 calories
  • 2 grams protein
  • 0 grams fat
  • 7 grams carbohydrates
  • 2 grams fiber (7% daily value (DV))
  • 25 milligrams Vitamin C (28% DV)

What are the health benefits of eating tomatoes?

Tomatoes are an excellent source of Vitamin C, a nutrient that is known for its role in immune health. Vitamin C contributes to many other bodily processes, such as wound healing, collagen synthesis, protein metabolism and iron absorption. This water-soluble vitamin is also an antioxidant that helps rid the body of harmful free radicals — atoms that damage the body’s cells.

Tomatoes are rich in lycopene, a plant compound that has been studied for cancer prevention and heart protection. A 2022 review found that lycopene plays a role in preventing prostate cancer and breast cancer, two of the most common forms of cancer. Specifically, lycopene is thought to encourage cancer cell death. 


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