Nutrition
Tomato Vitamin C Raw Cooked
Tomatoes supply vitamin C raw and cooked—raw maximizes C, cooked sauce boosts lycopene with oil; rotate both instead of juice-only habits.
Tomato vitamin C raw cooked spans cherry tomatoes on salads, sauce simmered on pasta, and salsa on tacos—raw delivers maximum ascorbic acid while cooked tomatoes shift toward lycopene availability with somewhat lower C. Both forms belong in a weekly pattern, not an either-or debate.
Olive oil in sauce helps carotenoids and complements fat-soluble vitamin A from cheese or meat on the plate. Sun-dried and ketchup are condiments, not vegetable servings.
Common questions
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Do cooked tomatoes still count for vitamin C?
Yes, though less than raw—cooked tomato plus oil still supports overall produce pattern and lycopene goals. Keep some raw tomato or pepper weekly for maximum C.
Related terms
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