Tomatoes are a staple in many diets and are valued for nutrients like vitamins, minerals, and lycopene. This antioxidant is linked to heart health and protection against cell damage. However, how tomatoes are prepared can affect their benefits.

Cooking tomatoes can increase their nutritional value. Lycopene is trapped inside plant cells, and heat helps release it, making it easier for the body to absorb. As noted, “cooked tomatoes may provide greater lycopene benefits than raw ones.” Adding healthy fats like olive oil can further improve absorption.

Raw tomatoes still offer important nutrients, including vitamin C, water, and fiber. They are a good option for freshness and hydration, while cooked tomatoes are better for stronger antioxidant support. Both forms can be part of a balanced diet.

Some habits can reduce their benefits or cause discomfort. Eating unripe green tomatoes may expose the body to solanine, which can irritate the stomach. Also, eating tomatoes on an empty stomach may increase acidity, leading to bloating or pain in some people.

Overcooking or reheating tomatoes repeatedly can lower their nutritional quality, especially vitamin C. For best results, choose ripe tomatoes, store them properly, and vary how you eat them. While generally healthy, people with certain conditions like acid reflux may need to be cautious.