In the present study, the lycopene content of several foods and the intake of lycopene in two Hungarian population groups were estimated. Lycopene content ranged in fresh tomato from 0.85 mg/100 g to 13.6 mg/100 g. Products used as sauces had moderate lycopene levels ranging from 9.3 to 18.0 mg/100 g. Condiments like ketchup and barbecue sauce had moderate to high levels of lycopene (1.9-26.2 mg/100 g). Instant foods containing tomato powder had the highest lycopene levels ranging from 5.6 to 35.9 mg/100 g. The lycopene intake was estimated in two groups of the Hungarian population. In the first group there were 521 children aged 12-15 years, and in the second one there were 204 healthy adults aged 25-60 years. Daily lycopene intake was 2.99 ± 4.71 mg/capita and 4.26 ± 8.45 mg/capita in children and adults, respectively. As a consequence of the known unhealthy eating habits of the Hungarian population the estimated intake is less than that published in developed countries.
- Food products
- Nutrient intake
ASJC Scopus subject areas
- Endocrinology, Diabetes and Metabolism
- Nutrition and Dietetics