If you’ve ever read the back of a ketchup bottle, you’ve probably learned a thing or two about a nutrient called lycopene. Lycopene is responsible for the tomato’s red color, but that’s not all it does! In conjunction with other phytochemicals found in tomatoes, lycopene may lower risk of stroke incidence.
A 2012 study published in the American Academy of Neurology found that people with the highest amounts of lycopene in their blood were 55 percent less likely to have a stroke than people with the lowest amounts of lycopene in their blood. Lycopene becomes more available to the body when it is cooked, try this recipe for Chili Mac, which cooks crushed tomatoes into a ground-turkey casserole.