Tomatoes contain good amounts of Vitamin E, thiamine, Niacin, Vitamin B6, foliate, magnesium, phosphorus, Vitamin K, copper and antioxidants.

Lycopene is not only a powerful antioxidant but is responsible for the deep red colour we associate with fresh tomatoes.

Studies have shown that a good intake of lycopene can reduce a person risk of cardiovascular disease and certain types of cancer, in particular prostate cancer.

As new evidence emerges, the potential benefits of Lycopene may be endless with a recent studies showing lycopene has the potential to improve lung function in those with asthma and may even reduce UV-Induced damage (sun damage) when consumed daily.

Lycopene is fat soluble, therefore to get the most out of your tomatoes try consuming them with a sources of healthy fats such as olive oil or avocado.

Additionally, cooking tomatoes ruptures the cell wall making lycopene more accessible to the body.

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The trick is to heat the tomatoes at low temperatures, as high temperatures can cause lycopene to become unstable.

Tomatoes for eye health are packed full of two important compounds called lutein and zeaxanthin.

The most recent study of Age-Related Eye Disease (AREDS) found a person with a good consumption of these two nutrients had a 35 per cent reduction in the risk of neovascular age –related macular degeneration.

Not all tomatoes are created equally, with different types of tomato containing different nutrients.

For example cherry tomatoes contain higher amounts of beta-carotene than regular tomatoes.

Beta-carotene is vital for the production of retinol or Vitamin A, which is important for healthy skin, vision and our immune system.

Where as, heirloom tomatoes can provide up to forty per cent of our daily requirements of Vitamin C.

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This is a general health column, this advice may not be appropriate for those with certain medical conditions and as a result, you should always follow the advice of your health professionals first.