Cooking and crushing tomatoes (as in the canning process) and serving in oil-rich dishes (such as spaghetti sauce or pizza) greatly increases assimilation from the digestive tract into the bloodstream.
O feito de cociñar e triturar os tomates (como se fai no proceso de enlatado) e servilos en pratos ricos en aceite (como en salsas para spaghetti ou pizzas) incrementa grandemente a asimilación no tracto dixestivo e absorción ao sangue.