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The flavor and nutrition of ketchup

The flavor and nutrition of ketchup

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The flavor and nutrition of ketchup

The flavor and nutrition of ketchup

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Lycopene is a carotenoid that gives the tomato a red color and has an antioxidant effect. The antioxidant effect is even higher than that of β-carotene, which is excellent in protecting the prostate, stomach, heart and skin. A six-year study of 48,000 male doctors at Harvard University found that people who ate tomatoes and ketchup twice a week had a 21% reduction in the risk of prostate cancer compared with those who did not. -34%#. A study published in the 2012 international magazine "Neurology" shows that # tomatoes and their products may help reduce the risk of stroke #. Eating tomatoes often prevents UV damage to the skin.

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