Not at all… Actually, it’s the opposite that happens. In general, the vitamin C content in a tomato of about 120 g varies between 10 and 30 mg. This variation depends on the time of harvesting. Thus, tomatoes grown in the fields and harvested during their natural season are the most concentrated in vitamin C. And so, to make the most of this content of such an important vitamin, it is essential that we consume tomatoes just after they are harvested if possible since they may lose about 50% of their vitamin C content just 2 days after they are harvested.
Moreover, and since vitamin C is one of the most fragile vitamins, it can be easily lost if the foods containing them are exposed to air, light and especially heat. Therefore, cooked tomatoes are almost totally devoid of vitamin C. However, and contrary to vitamin C, cooking tomatoes promotes the nutritional efficiency of the lycopene they contain (a powerful and important antioxidant) which gains in accessibility and becomes much better assimilated by the body. For all these reasons, it is always advisable to eat raw and cooked tomatoes so that to get the maximum benefit from vitamin C (raw tomatoes) and lycopene (cooked tomatoes).