Tomatoes, watermelon, and other red foods owe their bright color to a powerful antioxidant called Lycopene. Studies show that men who consume this fruit and tomato-based products have a lower risk of prostate cancer than those who don’t.
Other findings suggest that cooking tomatoes makes it easier for your body to absorb Lycopene. The redder the tomato, the better because lycopene accumulates during ripening. That means that pale, store-bought tomatoes that are picked too early have less lycopene than vine-ripened tomatoes.