Tomatoes provide health benefits of vitamin C, potassium, beta-carotene, and lycopene. Lycopene is what give tomatoes their unique bright red color. This strong antioxidant becomes considerably more bioavailable when the tomato is juiced, mashed, or cooked. For example, when breastfeeding moms regularly consume tomato sauce, the concentrations of lycopene in breast milk increases too, supplying the baby with this neuroprotective compound.
The Health Sciences Academy