Tomatoes can lower your risk of stroke. The benefit is linked to lycopene, the pigment that makes tomatoes (and watermelons) red.
When researchers in Finland examined the health of middle-aged men, they found that those with the most lycopene in their blood had the lowest risk of suffering a stroke during the 12 years of the study.
“This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke,” says researcher Jouni Karppi. “The results support the recommendation that people get more than five servings of fruits and vegetables a day, which would likely lead to a major reduction in the number of strokes worldwide, according to previous research.”