What's inside tomato, and where does it go in your body?
Rich in vitamin C, potassium and lycopene — a red carotenoid that's absorbed better from cooked tomatoes.
Notable for
Vitamin C, potassium, folate, lycopene.
Processing helps
Heat and a little fat make lycopene more available — tomato sauce is a good source.
Evidence & sources
Raw tomatoes are about 95% water. Evidence: established. Known: Measured food composition data. Unknown: Varies with variety. Source: USDA Agricultural Research Service, FoodData Central (SR Legacy) (2019).