I'm not a big fan of raw tomatoes, and turns out cooked tomatoes might be even better in terms of
tomatoes for stroke prevention:
"This study supports the recommendation of eating [more] servings of fruits and vegetables a day," said Nancy Copperman, MS, RD, director of public health initiatives at the North Shore-Long Island Jewish Health System in Great Neck, N.Y.
"Foods such as tomatoes, guava, watermelon, and grapefruit are good sources of lycopene," she said in a statement. "When a tomato is cooked, the heat processing actually increases the levels of cis-lycopene, which is easily absorbed by the body."
(Photo from the Arkansas Secretary of State) 
Read more stroke article here
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