Amount of Lycopene in One Tomato
On the content of lycopene in tomatoes
Tomatoes are common in fruits and vegetables. It is well known that they are delicious and nutritious, but the content of lycopene in them is rarely studied in detail.
Lycopene is very important in tomatoes. Its content is affected by various factors. The first to bear the brunt is the variety of tomatoes. Different types of tomatoes have quite different lycopene content. There are early-ripening species, which are light in color and contain relatively little lycopene; while those that are late-ripening and dark in color often contain more lycopene.
Furthermore, the growth environment also affects its content. Where there is sufficient light, tomato photosynthesis is strong, which helps to synthesize lycopene. If planted in a sunny place, the accumulation of lycopene is more considerable. On the contrary, if there is insufficient light, its content may decrease. The fertility of the soil should not be underestimated. Fertile soil can provide sufficient nutrients for tomato growth and promote lycopene production.
When picking, the maturity of tomatoes is also related to the lycopene content. Those with high maturity, the lycopene content gradually reaches a peak. Unripe tomatoes are cyan and hard, with little lycopene content; when they are ripe and red, the lycopene content increases greatly.
As for the specific amount of lycopene contained in each tomato, it is difficult to generalize. Or due to the above factors, the content of lycopene in each tomato ranges from a few milligrams to tens of milligrams. However, regardless of the content, eating tomatoes regularly and ingesting lycopene is very beneficial to human health. It has antioxidant properties, can resist the damage of free radicals, delay the aging of the body, prevent various diseases, and choose ingredients for health care.
