Cooking tomatoes -- such as in tomato soup--
makes the fruit heart-healthier and boosts its cancer-fighting ability.
Despite a loss of vitamin C during the cooking process, cooking substantially raises the levels of beneficial compounds called phytochemicals.
The cooking of tomatoes appears to increase the availability of key nutrients, such as the carotenoids lycopene, lutein,
and zeaxanthin, antioxidants with anti-inflammatory properties.
Carotenoid content help stimulate your immune system.