But tomatoes didn t become widely used by the rest of the world until the early 1800 s. Loaded with vitamins and disease fighting phytochemicals like lycopene, tomatoes are also a good source of fiber, have no fat, sodium or cholesterol, and have a mere 35 calories per medium tomato. Recent medical research suggests that lycopene, the component that makes tomatoes red, may prevent cancer. Lycopenes are a part of the family of pigments called cartenoids. Cartenoids are what create the colors in fruits and vegetables.
Beta carotene is the orange pigment in carrots.
Like with essential amino acids, these compounds are not made in the human body. Research indicates that lycopenes are the most powerful antioxidant in the cartenoid family. Antioxidants protect the body from free radicals. Both raw and cooked tomatoes seem to be effective in cancer prevention. The most evidence was shown in the research against prostrate, lung and stomach cancer, but pancreatic, colorectal, esophageal, oral, breast and cancer of the cervix may all benefit from tomato consumption.