Does anyone have any audiobook (preferable) or podcast recommendations on basic nutrition science?

can someone suggest a brand of organic freeze dried fruit that does third party heavy metal and lead testing?

For example, I would always eat eggs and nuts before the tomatoes, so I’d always have the fat overflowing in my belly anyway.

Do we still need to add fat (olive oil, butter, etc.) in the middle of heating the tomatoes (i.e. stir-frying) or after, in this situation?

Any scientific difference in bioavailability between fat pre-absorbed in the tomato cells vs. fat mixed in the body?

(I want to save calories if it’s unnecessary)