西紅柿生吃熟吃各有利弊

西紅柿俗稱番茄，來(lái)自于遙遠(yuǎn)的美洲，如今已成為全世界最熟悉的食物了。當(dāng)下七月無(wú)疑是西紅柿成熟的季節(jié)。它的口感酸甜，多汁爽口，而且營(yíng)養(yǎng)豐富，是一個(gè)非常好的食物。那么如何吃這個(gè)問(wèn)題已是人們一個(gè)常見(jiàn)的討論話題。西紅柿生吃的優(yōu)缺點(diǎn)：優(yōu)點(diǎn)：1、生吃是維生素C很好的一個(gè)補(bǔ)充來(lái)源，平均每100克西紅柿里含19克的維生素C，而一個(gè)中等大小的西紅柿重量在230克左右，如果吃一個(gè)就攝入了40克左右的維生素C（當(dāng)然，好吃的情況下你肯定還會(huì)吃第二個(gè)的），加上其它蔬菜水果里的VC就可滿足一天的需要了。2、可當(dāng)水果，解渴方便，隨時(shí)可以吃，價(jià)格實(shí)惠。3、增加可溶性膳食纖維的攝入量。缺點(diǎn)：西紅柿中的胡蘿卜素和番茄紅素不能最大化利用，營(yíng)養(yǎng)素的吸收率低西紅柿熟吃的優(yōu)缺點(diǎn)：優(yōu)點(diǎn)：1、西紅柿中胡蘿卜素和蕃茄紅素是屬于脂溶性植物化學(xué)物質(zhì)，在烹調(diào)的過(guò)程中與油脂結(jié)合，可促進(jìn)它們的吸收;2、與其它食物相比，烹調(diào)時(shí)維生素C的流失率較低，因?yàn)樗哂蠽C所喜歡的酸性環(huán)境，可以起到保護(hù)作用;3通過(guò)加熱，可除去草酸，有利于礦物質(zhì)的吸收;4經(jīng)烹調(diào)與其它食物混合后的番茄，不但增加了吸收率還可以互補(bǔ)，進(jìn)一步提高一胡蘿卜素、維生素C和番茄紅素之間的協(xié)同作用，提高抗氧化能力缺點(diǎn)：1與食物混合后的西紅柿攝入量減少;2對(duì)維生素C有一定的破環(huán)，需從其它食物中攝取足夠的維生素C來(lái)滿足機(jī)體的需要。番茄這么搭配營(yíng)養(yǎng)加倍番茄燒茄子：做茄子最痛苦的事是它很容易吸油。但有番茄就不同了。這道菜能融合番茄的酸和茄子的嫩，將二者營(yíng)養(yǎng)合二為一，既除去了紅燒茄子的油膩，又中和了番茄的酸氣，味美色香。番茄土豆片：這道菜可以防治高血壓，因?yàn)閮煞N原料有一個(gè)共同的特點(diǎn)，都含有豐富的鉀，鉀能促進(jìn)血中鈉鹽的排出，有降壓、利尿、消腫作用，對(duì)高血壓、腎臟病有良好的輔助治療作用。營(yíng)養(yǎng)師教你挑出最優(yōu)番茄1、 看顏色，看形狀。自然成熟的西紅柿，顏色紅潤(rùn)，有過(guò)渡色，頂部和蒂部顏色有差異;從形狀看，外形圓潤(rùn)，無(wú)明顯尖頂、塌陷和棱線。2、 試手感成熟的新鮮的西紅柿，手指壓下去時(shí)能感覺(jué)到彈性;同時(shí)，放在手中能明顯感覺(jué)到沉重感。3、聞香味對(duì)于真正成熟的西紅柿來(lái)說(shuō)，當(dāng)你把西紅柿的頂部靠近鼻尖時(shí)，會(huì)聞到一股奇特的自然的香味。Tomatoesortomato,farfromtheAmerica,hasnowbecometheworld'smostfamiliarfood.TheJulyistheseasonoftomato/post/1408.htmlmaturity.Ittastessourandsweet,juicyandtasty,butalsorichinnutrition,isaverygoodfood.Sohowtoeatthisissuehasbeenacommontopicofdiscussion.Theadvantagesanddisadvantagesofrawtomatoes:Advantages:1,itisacomplementarygoodsourcesofvitaminC,onaverageevery100gramsoftomatoescontain19gramsofvitaminC,amedium-sizedtomatoes230gramsofweight,ifyoueataintakeof40gramsofvitaminC(ofcourse,incaseyoumusteateatsecond),togetherwithotherfruitsandvegetablesintheVCcanmeettheneedoftheday.2,whenthefruittoquenchtheirthirst,convenient,canalwayseat,affordable.3,increasethesolubledietaryfiberintake.Disadvantages:thetomatoesincaroteneandlycopenecan'tmaximizeutilizationrate,lownutrientabsorptionTheadvantagesanddisadvantagesofcookedtomatoestoeat:Advantages:1,thetomatoesincaroteneandlycopeneisfatsolublephytochemicals,combinedwiththeoilinthecookingprocess,canpromotetheirabsorption;2,comparedwithotherfood,thecookingofvitaminClossrateislow,becauseithasanacidicenvironmentlikeVC,youcantoplayaprotectiverolebyheating;3,canremovetheoxalicacid,isconducivetotheabsorptionofminerals;4cookedwithotherfoodsmixedtomato,notonlyincreasetheabsorptionratecanalsobecomplementary,furtherimproveacarrotsynergyessence,vitaminCandlycopeneinbetween,improveantioxidantcapacityDisadvantages:1mixedwithfoodafterthetomatointake;2ofvitaminChaveacertaindestruction,fromotheradequatedietaryintakeofvitaminCtomeettheneedsofthebody.Tomatosonutritiondoubledtomatoeggplant:dothemostpainfuleggplantisiteasytooil.Butthetomatoisdifferent.Thisdishcanblendoftomatoandeggplantacidtender,thetwoBecomenutrition,canremovethegreasybraisedeggplant,tomatoandneutralizationofacidgas,tastedelicious.tomatopotatochips:thisdishcanpreventhypertension,becausethetwokindsofmaterialshaveacommoncharacteristic,arerichinpotassium,potassiumcanpromotethedischargeofbloodsodium,bloodpressure,diuresis,detumescenceis,hasagoodroleofadjuvanttherapyforhypertension,kidneydisease.Nutritioniststeachyoupickoutthebesttomatolookatthecolor,shape.Thenaturallymaturedtomatoes,ruddycolor,transitioncolor,thetopandthepediclewithcolordifference;fromtheshape,roundedshape,noobviousspire,collapseandridge.trytofeelMaturefreshtomatoes,fingerdowntofeelelasti