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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,647)
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3/29/18 8:12 A

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There's an article from New York magazine about how to eat that claims roasting tomatoes makes their anti-oxidants more available. How much more available? Not stated.

"Raw tomatoes or cooked tomatoes? Our metabolism can more easily access the antioxidant that makes tomatoes red when they’re cooked than when they’re raw."

www.grubstreet.com/2018/03/ultimate-conver
sation-on-healthy-eating-and-nutrition
.html


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SFSU-GRAD's Photo SFSU-GRAD Posts: 78
2/8/18 2:00 P

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Thanks everybody for the feedback!



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URBANREDNEK Posts: 1,727
2/8/18 10:03 A

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Roasting is primarily going to remove water, leaving the nutrients in the tomatoes (with some changes in availability, but not enough to get your knickers in a spin about).

For the most accurate tracking, the best method is:

Create a recipe, based on weights of all ingredients (tomatoes, oil, spices, etc.).
Make sure you weigh the complete batch before cooking.
Cook, cool, and weigh entire batch again so that you can see how much liquid was lost.
Base your served weights on the measured ratio.

Eg. Raw batch of tomatoes, oil, spices, etc weighs out as 1kg; you say that your recipe is 10 "servings"
Cooked / cooled batch weighs out as 700g, so each "serving" will be 70g


Sir Terry Pratchett:

"Science is not about building a body of known 'facts'. It is a method for asking awkward questions and subjecting them to a reality-check, thus avoiding the human tendency to believe whatever makes us feel good."


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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,647)
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2/8/18 6:59 A

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If you roast and you lose a lot of the tomato's liquid, then the sweetness may become a bit more concentrated. That is, if you roast a pound of tomatoes and at the end have half a pound of tomatoes, each ounce of the roasted tomato has more sugar per bite.

This may not be of any concern at all unless you're counting carbs (for example, you're diabetic).

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KMILLER31 Posts: 3,417
2/7/18 6:22 P

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Love tomatoes any way they come

SP_COACH_DENISE's Photo SP_COACH_DENISE Posts: 42,633
2/7/18 4:36 P

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They should be the same, but since you added other stuff to it, you would want to include that in your nutrition info.

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SFSU-GRAD's Photo SFSU-GRAD Posts: 78
2/7/18 4:01 P

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I am really enjoying roasted tomatoes but am not sure how cooking them affects the nutrient content. I buy a big tub of cherry/small tomatoes from COSCTO, put them on a cookie sheet with 1T or olive oil, salt, pepper, garlic powder and Italian seasoning. Would the nutritional value of the be the same as if they were cooked? And measure by weight?



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