When it comes to choosing the perfect tomato, it turns out redder isn’t better.
Cancer researchers at Ohio State University found that orange-colored tomatoes are better for you than their red relatives, thanks to a higher absorption rate of the cancer-fighting antioxidant lycopene, reported the Columbus Dispatch.
The study found that upon eating orange tomatoes, lycopene is absorbed by the human body two-and-a-half times better than with the regular red ones.
"That’s what is so dramatic," said Steven Schwartz, an Ohio State food chemist and toxicologist who headed up the research project.
Lycopenes are antioxidants found in tomatoes, watermelons, pink grapefruit and other reddish colored fruits and vegetables.