Our body does not synthesize lycopene, so it must be replenished from the outside world. Lycopene is mainly found in tomatoes, and the lycopene content in tomatoes depends on the type of tomato and its maturity. For example, mature red tomatoes may contain 50 mg lycopene per kilogram, while yellow tomatoes may only contain 5 mg.
In addition, watermelon, grapefruit, and guava also contain lycopene, the red or yellow color of these foods is mainly formed by lycopene.
Fruits with high lycopene content include tomato, watermelon, grapefruit, guava, and papaya. The variety of tomatoes and the maturity of tomatoes also affect the lycopene content of tomatoes. According to statistics, tomatoes and various types of tomato products account for 85% of daily lycopene intake. Studies have shown that in every 100 grams of lycopene-containing fruit, the content of lycopene is: tomato 0.2-20mg, watermelon 2.3-7.2mg, guava 5.23-5.50mg, papaya 0.11-5.3mg, grape Grapefruit 0.35 ~ 3.36mg.
Many people are used to eating tomatoes. In fact, people can only absorb vitamin C from raw tomatoes, but they can't get lycopene. Only by heating, the cell wall of the tomato tissue disintegrates, and a small amount of lycopene can be precipitated.
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