Most of the vitamin C is concentrated in the jellylike substance that encases the seeds. The jellylike substance is actually high in salicylates, which have an anti-clotting effect on the blood. This may be partially responsible for tomatoes' protection against heart disease.
Leave the skin on and add a little olive oil:
Lycopene is in the skin of tomatoes, so if you are making tomato sauce, leave the skin on. Also, lycopene is fat soluble, so cooking tomatoes with a little oil increases absorption.
(P.S.) You know that red tomatoes have more lycopene than green, don't cha? I thought so. Just checking....
Source: Foods that Harm, Foods that Heal, Reader's Digest
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