When you say "YES" to tomatoes you say "NO" to cancer, interesting isn't it?
World Cancer Day 2013 (4 February 2013) is not only an opportunity to raise our collective voices to dispel damaging myths and misconceptions about the disease but also create an increasing awareness of the right food choices that can prevent the disease and combat the spread of the disease.
The simple yet popular vegetable has grabbed the attention of millions of health seekers across the globe for its amazing phyto-chemical properties that fights against the dreaded cancer.
Tomato nutrition facts
* Lycopene a carotenoid pigment found in tomatoes is known to be a potent cancer-fighting nutrient.
The tomato diet
Tomatoes are the easiest method of consuming lycopene. You can eat raw tomatoes in salads or sandwiches, cooking tomatoes releases up to three times more lycopene for use within the body.
Adding concentrated tomato sauces, pastes or a tomato based pasta sauce to a meal will provide even more lycopene than raw tomatoes does and increases the cancer fighting potential of tomatoes.
Lycopene is also fat soluble, so it can be more easily absorbed in the presence of oil.
Let’s learn a tangy sweet & spicy tomato chutney recipe
Spicy & Sweet tomato chutney
In a deep pan, heat the oil. Add mustard seeds and when it splutters add cumin seed and fennel seeds, dry red chillies and cook for about a minute or until they start releasing the flavour.
Bring down the heat and add chopped tomatoes. Season it with salt and give a stir. Let it cook for a couple of minutes.
Add sugar or jaggery and mix it well. Cover the pan and continue cooking in medium fire until it's cooked through. It may take 10 to 15 minutes.
Add the roughly crushed fennel seeds and cook for about 2 more minutes.
At the end, add the slit green chilli and switch off the fire.
Now, just enjoy the tongue tickling & lip smacking tomato chutney with dosa, idli or chappati (Indian bread) or with rice and pappad.