When it comes to foods rich in lycopene, the first reaction of many people is tomatoes. What is less known is that the lycopene content of watermelon is higher than that of tomatoes.
Lycopene is one of the common carotenoids. Studies have found that the ability of this phytochemical to scavenge free radicals far exceeds that of vitamin C, carotene and vitamin E. It can effectively protect the body from oxygen free radical damage, and to a certain extent can prevent cancer, protect cardiovascular health, Delay aging, protect skin and other effects. According to the data provided by the "Reference Intake of Dietary Nutrients for Chinese Residents (2013 Edition)", in 100 grams of edible parts, ripe tomatoes contain 4.4 mg of lycopene and watermelon contains 4.53 mg. In addition, the lycopene in tomatoes belongs to the trans structure, and needs to be ripened before it can be converted into a cis structure and absorbed by the body. The watermelon itself has a lot of lycopene in the cis structure, which can be directly absorbed by the human body without being cooked. The yellow watermelon contains almost no lycopene; the redder the red watermelon, the higher the lycopene content.
Lycopene is a fat-soluble nutrient, so eat it with foods with a little fat for better absorption and utilization. It is recommended to cut the watermelon into small pieces and mix it with full-fat yogurt or salad. Drinking a bag of milk can also play the above-mentioned effect when eating watermelon.