9 Health Benefits of Tomato Soup

Rich in vitamins, minerals, antioxidants and phytochemicals, tomatoes are a superfood with many health benefits. Many studies have shown that eating tomatoes can protect against various diseases, including heart disease and cancer.

A bowl of delicious tomato soup will not only satisfy your taste buds, but also strengthen your body and immune system. When the weather turns cold, you can enjoy a hot soup or even a cold, refreshing gazpacho in the summer.

9 health benefits of tomato soup

Full of nutrients
Tomatoes (Solanum Lycopersicum), better known as tomatoes, are relatively low in calories and rich in nutrients and beneficial plant compounds. Here are the nutrition facts for one large tomato (182 g).

Calories 33

Carbohydrates: 7 grams


Dietary fiber: 2 grams

Protein: 1.6 grams

Fat: 0.4 grams

Vitamin C: 28% of the daily value (DV)

Vitamin K: 12 daily values (DV)

Vitamin A: 8 daily values (DV)

Potassium: 9 daily values (DV)

Tomatoes are an excellent source of carotenoids, especially lycopene, the pigment that gives tomatoes their characteristic bright red color. But lycopene isn’t just about color; it can also prevent many chronic diseases. By eating tomatoes, you can get 80% of the lycopene you need.

Rich in antioxidants
Antioxidants are an essential component of the human body.
Tomato soup is a healthy source of several antioxidants, including lycopene, flavonoids, and vitamins C and E. Regular inclusion of antioxidants in the daily diet has been linked to a reduced risk of cancer and other inflammatory diseases such as obesity and cardiovascular disease.

Studies have also shown that the antioxidant properties of vitamin C and flavonoids can prevent the development of type 2 diabetes, cardiovascular disease and brain disease. Vitamin E acts as a stimulant and enhances the antioxidant effects of vitamin C.

Anti-cancer properties
Tomatoes have been extensively studied for their anti-cancer properties, particularly due to their high lycopene content. In particular, it has been shown to be effective against prostate and breast cancer. Breast cancer, along with lung cancer, is the most common cancer in the world, and prostate cancer is the fifth leading cause of cancer deaths worldwide.
Tomatoes are also rich in carotenoids, especially alpha-carotene, beta-carotene and lycopene. High carotenoid intake is associated with a 28% reduction in breast cancer risk.

Several studies have also shown that high lycopene intake, especially in cooked tomatoes, is directly linked to a reduced risk of prostate cancer. Researchers suggest that lycopene may kill cancer cells or slow tumor growth.

However, there are some caveats. While this research is promising, there is evidence that lycopene’s effectiveness is insufficient to justify its use as a stand-alone anti-cancer agent. Some studies suggest that lycopene’s antioxidant properties may interfere with chemotherapy and radiation therapy.

Promotes healthy skin and vision
Warm tomato soup is good for your taste buds, eyes and skin.

Beta-carotene and lycopene protect the skin from sunburn by absorbing ultraviolet (UV) rays, thereby strengthening the skin’s defenses against UV damage. The study was conducted on 149 healthy adults.

Improves bone health
According to research, lycopene has a significant effect on regulating bone metabolism. Lycopene increases bone density, reduces the risk of fractures and prevents bone-related diseases such as osteoporosis.

Osteoporosis occurs disproportionately in women and is considered a major complication of the postmenopausal period.

Bone metabolism involves a balance of cells called osteoblasts and osteoclasts. Osteoblasts are responsible for bone formation and osteoclasts are responsible for bone destruction and resorption. Animal studies have shown that lycopene affects bone metabolism by stimulating the activity of osteoblasts, which build bone, and inhibiting the activity of osteoclasts, which destroy it.

Reduced risk of heart disease
Eating more tomatoes and other foods rich in lycopene and vitamin C may reduce the risk of heart disease by lowering total and LDL (bad) cholesterol, which are major risk factors. Lycopene and vitamin C prevent oxidation of LDL cholesterol, another risk factor for atherosclerosis.

Lycopene also reduces the absorption of cholesterol in the intestines and improves the function of HDL (good) cholesterol in the body. Carotenoids, which are abundant in tomatoes, may also help

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