The nutritional heavy hitter we hear about with tomatoes is the lycopene that is particularly abundant near the skin of the tomato. Lycopene is a powerful antioxidant and is thought to be more easily absorbed by our bodies when cooked with certain oils, such as olive oil.
In their raw state, tomatoes have significant levels of Vitamins A and C. Cooked tomatoes have this and more: Vitamin E, potassium, calcium, and folic acid.
A medium-sized tomato is thought to have approximately the same amount of fiber as a slice of whole wheat bread and only has about 35 calories! Bring it on!!