This article is from "Nankai Sun Pharmacist", which is used for medical science popularization for reference. What are the benefits of eating raw tomatoes?Can you eat more tomatoes with diabetes?Can you eat scrambled eggs with tomatoes?
Tomatoes, also known as tomatoes, are one of the vegetables we are most familiar with, it has bright colors, sweet and sour taste, ** inexpensive, easy to cook, nutritious, and can be described as loved. Tomatoes are rich in acid, although the vitamin C content is not high, but under the protection of acid, it can minimize the loss caused by cooking, after being heated, the loss of vitamin C is only about 10%, which is negligible, tomatoes are also rich in nutrients such as vitamin B6, folic acid, potassium and dietary fiber, as well as active ingredients such as lycopene, compared with fruits, tomatoes have less sugar content and low calories, and are an excellent food that combines good-looking, delicious, nutritious and healthy.
Tomatoes are rich in potassium, which has a slight vasodilating effect, helps lower blood pressure, promotes uric acid excretion, and is a good food for people with chronic diseases such as high blood pressure and gout. In addition, tomatoes are also rich in dietary fiber, dietary fiber can absorb intestinal water, increase stool volume, promote intestinal movement, help prevent and treat constipation, and can increase satiety, suppress appetite, suitable for the best people, in addition, dietary fiber can also be combined with cholesterol in the intestines, promote cholesterol excretion, help reduce blood lipids, and can delay the digestion and absorption of carbohydrates, help stabilize blood sugar after meals. Vitamin C, vitamin B6 and folic acid in tomatoes help promote wound healing, regulate sugar metabolism, and prevent cardiovascular disease and stroke. Finally, the lycopene in tomatoes has antioxidant activity, helps fight inflammation, inhibits thrombosis, reduces the risk of cardiovascular disease, and can prevent prostate cancer when consumed in moderation.
After the tomatoes are cooked, the internal cell structure is destroyed, which can promote the absorption of lycopene, and the utilization rate of lycopene is slightly lower than that of cooked tomatoes when eaten raw, but the vitamin C, potassium and dietary fiber in it can be completely retained. It should be noted that eating raw tomatoes refers to mature tomatoes, which are eaten directly without cooking, rather than eating unripe green tomatoes, which not only cannot be eaten raw, but also cannot be eaten when cooked, this is because green tomatoes contain more solanine, which is a toxic ingredient and has strong toxicity, 0The dose of 2g can cause poisoning, mild cases of oral and throat itching, accompanied by nausea, vomiting, abdominal pain, dizziness, tinnitus and other symptoms, severe cases can appear body temperature rise, dyspnea, convulsions, coma and other symptoms, a small number of severe poisoning patients can die due to respiratory paralysis and organ failure. Solanine has strong thermal stability, usually heated to 285 to decompose, general cooking methods, it has no inactivating effect, so keep in mind that unripe green tomatoes must not be eaten.
For diabetics, tomatoes have a low sugar content, no matter how big or small tomatoes, the sugar content generally does not exceed 5%, low in calories, rich in dietary fiber, which helps to slow down the process of food digestion, delay the rise of blood sugar, reduce postprandial blood sugar response, and stabilize postprandial blood sugar. Various vitamins are involved in the process of glucose metabolism, help improve insulin resistance, stabilize blood sugar. Lycopene has antioxidant effect, which can not only reduce the activity of digestive enzymes, delay the digestion and absorption of food, but also regulate blood lipids, inhibit thrombosis, improve microcirculation, and help prevent and treat diabetic cardiovascular and cerebrovascular diseases and retinopathy. Therefore, both large and small tomatoes are suitable for diabetics, and it is a good choice to eat them raw or cooked.
Tomato scrambled eggs is a popular home-cooked dish in the north and south of our country, tomatoes are ruddy, sweet and sour, eggs are fresh and yellow, fragrant and attractive, with good looks and delicious, nutritious and healthy, and the method is very simple, easy to master, in our country by the broad masses of people love.
Diabetic patients should control the total calories in their daily diet if they want to reach the blood sugar target, avoid excessive calories and cause blood sugar fluctuations, in addition, maintaining a healthy weight is also beneficial for blood sugar control, so can diabetics eat scrambled eggs with tomatoes?Today, Pharmacist Sun will talk to you. Diabetic patients should control the daily intake of oil at 25-30g, and to make tomato scrambled eggs usually need to put oil twice, scrambled eggs once, scrambled tomatoes to put again, and to make eggs appear tender and fluffy, you also need to put more oil, which is likely to lead to excessive oil intake, which is not conducive to blood sugar control. In addition, in order to mask the sour taste of tomatoes and make the taste more suitable, it is often necessary to add more sugar to make scrambled eggs with tomatoes, and at the same time, tomatoes also contain a certain amount of sugar, so such a dish is easy to cause blood sugar fluctuations. When scrambled eggs are scrambled in high-temperature oil, fat and cholesterol are oxidized by heat, and it is easy to produce harmful substances such as glycosylated proteins, which is not good for cardiovascular health, and can also lead to damage to B vitamins. When tomatoes are fried in high-temperature oil, too much oil can destroy and dissolve lycopene, affecting its absorption. Therefore, it is recommended that diabetics should eat less scrambled eggs with tomatoes and be sure to put less oil and sugar when cooking.