Jason skins a tomato.
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Question by neestrevencion: Where can you find lycopene best, from raw tomatoes or from already processed tomato juices/sauces?
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Answer by meritt
Processed. The best source being from ketchup.
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Any form of processed tomatoes has more bio-available lycopene than raw tomatoes. The smae is true for beta-carotene. Processed carrots give you more than raw carrots.
Canned or bottled tomato products contain a more concentrated form of lycopene than raw tomatoes; Ketchup, salsa, chili sauce, cocktail sauce included.
Unlike other fruits and vegetables, where nutritional content such as vitamin C is diminished upon cooking, processing of tomatoes increases the concentration of bioavailable lycopene. Lycopene in tomato paste is four times more bioavailable than in fresh tomatoes. This is because lycopene is so insoluble in water and is so tightly bound to vegetable fiber. Thus processed tomato products such as pasteurized tomato juice, soup, sauce, and ketchup contain the highest concentrations of bioavailable lycopene. Cooking and crushing tomatoes (as in the canning process) and serving in oil-rich dishes (such as spaghetti sauce or pizza) greatly increases assimilation from the digestive tract into the bloodstream. Lycopene is fat-soluble, so the oil is said to help absorption.