Core Insights - The nutritional value of tomato sauce is often underestimated compared to fresh tomatoes, but it actually has significant advantages in terms of certain nutrients, particularly lycopene [1][2] Lycopene Comparison - Lycopene content in tomato sauce is over four times higher than that in fresh tomatoes due to the breakdown of cell walls during processing and the concentration process [1] - The absorption rate of lycopene is enhanced when tomato sauce is cooked with fats, making it more bioavailable [2] Nutritional Components - Vitamin C content in fresh tomatoes is 19 mg per 100 grams, while tomato sauce experiences a loss of about 10%-30% during processing, but retains some due to its acidic environment [3] - Tomato sauce has significantly higher concentrations of potassium (989 mg/100g) and dietary fiber (over twice that of fresh tomatoes), making it beneficial for individuals with hypertension [3] - Most B vitamins and carotenoids are preserved in tomato sauce, although folate levels are slightly lower than in fresh tomatoes [3] Target Consumer Groups - Individuals needing efficient lycopene supplementation for cancer and cardiovascular disease prevention, as well as those with sensitive stomachs, may benefit from tomato sauce [4] Fresh Tomato Recommendation - For those primarily seeking to increase their vitamin C intake, fresh tomatoes are still recommended [5] Tomato Sauce vs. Ketchup - Tomato sauce is distinct from ketchup, which contains added sugars, salts, and other additives, leading to higher calorie and sodium content [6] - The market has introduced "simplified" ketchup with organic ingredients, which has similar sodium content to organic tomato sauce but higher carbohydrate levels [6] Culinary Uses - Tomato sauce can be used in various dishes such as stews, stir-fries, and as a dipping sauce for barbecues, enhancing antioxidant intake and reducing carcinogenic effects [7] - It can also be incorporated into desserts, salads, and beverages, providing essential nutrients without increasing sugar and salt intake [7]