Lycopene from the neo-Latin lycopersicum, the tomato species, is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas, although not in strawberries, red bell Although lycopene is chemically a carotene, it has no vitaminFoods that are not red may also contain lycopene, such as brown beans or parsley.
| Product | Serving Size | Lycopene (mg/serving) |
|---|---|---|
| Tomato juice | 250 mL (1 cup) | 25.0 |
| Tomato ketchup | 15 mL (1 tbsp) | 2.7 |
| Spaghetti sauce | 125 mL (1/2 cup) | 28.1 |
| Tomato paste | 30 mL (2 tbsp) | 13.8 |
| Tomato soup (condensed) | 250 mL prepared | 9.7 |
| Tomato sauce | 60 mL (1/4 cup) | 8.9 |
| Chili sauce | 30 mL (2 tbsp) | 6.7 |
| Cocktail sauce | 30 mL (2 tbsp) | 5.9 |
| Watermelon | 368 g (1 slice: 25 x 2 cm) |
14.7 |
| Pink grapefruit | 123 g (1/2) | 4.9 |
| Raw tomato | 123 g (1 medium) | 3.7 |
| Source: Heinz Institute of Nutritional Sciences, www.lycopene.org. | ||
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