Heat processing actually enhanced the nutritional value of tomatoes by increasing the lycopene content -- a phytochemical that makes tomatoes red -- that can be absorbed by the body,as well as the total antioxidant activity.

• 加热烹调的过程实际上是通过提高番茄红素（一种使西红柿变红的植物性化学物质）的含量而增加了西红柿的营养价值，番茄红素能被人体以及整个抗氧化活动所吸收。