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Tomatoes

Score: 3/10Anti-Inflammatory

Anti-InflammatoryInflammatory

Tomatoes are rich in lycopene, a powerful antioxidant that gives them their red color. Cooking tomatoes increases lycopene bioavailability significantly.

Benefits

Rich in lycopene, a powerful anti-inflammatory antioxidant
Good source of vitamins C and K
Cooking increases lycopene availability
May support heart health
Low in calories and versatile in cooking

Concerns

Nightshade vegetable — may aggravate autoimmune conditions
Can trigger acid reflux in susceptible people
Canned varieties may contain BPA

Key Nutrients

LycopeneVitamin CVitamin KPotassiumFolateBeta-carotene

Serving Size

1 medium tomato (123g)

Tips

Cooked tomatoes (sauce, paste) provide more lycopene than raw. Pair with olive oil for better lycopene absorption. Choose BPA-free canned tomatoes when possible.