Currently, tomatoes are one of the most popular vegetables eaten by
Americans. Tomatoes are members of the fruit family, but they are served
and prepared as a vegetable. This is why most people consider them a
vegetable and not a fruit. Tomatoes are an excellent source of vitamin C
and a good source of vitamin A.
|
Tomato |
Serving Size
1/2 cup, cubed (90g)
Amounts
Per Serving |
% Daily
Value |
Calories
20 |
|
Calories
from Fat 5 |
|
Total Fat 0g |
0% |
Saturated
Fat 0g |
0% |
Cholesterol
0mg |
0% |
Sodium 10mg |
0% |
Total
Carbohydrate 4g |
1% |
Dietary Fiber 1g |
4% |
Sugars 3g |
|
Protein 1g |
|
Vitamin A |
10% |
Vitamin C |
40% |
Calcium |
0% |
Iron |
2% |
* Percent Daily Values are based on a
2,000 calorie diet.
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There are thousands of tomato varieties. The most widely available
varieties are classified in three groups: cherry, plum, and slicing
tomatoes. A new sweet variety like the cherry tomato is the grape tomato,
really wonderful to eat alone or in a salad.
Cold temperatures damage tomatoes, so never buy tomatoes that are
stored in a cold area. Choose plump tomatoes with smooth skins that are
free from bruises, cracks, or blemishes. Depending on the variety, ripe
tomatoes should be completely red or reddish-orange.
Store tomatoes at room temperature (above 55 degrees) until they have
fully ripened. This will allow them to ripen properly and develop good
flavor and aroma. Try to store tomatoes out of direct sunlight, because
sunlight will cause them to ripen unevenly. If you must store them for a
longer period of time, place them in the refrigerator. Serve them at room
temperature. Chopped tomatoes can be frozen for use in sauces or other
cooked dishes.
Recipes
Gazpacho
Makes 6 servings.
Ingredients
6 large tomatoes
1 large cucumber, peeled, seeded and finely diced
1 large green bell pepper, finely chopped
1 medium-sized red onion, minced
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
Juice of 1/2 lemon
2 to 3 Tbsp. fresh parsley, chopped (to taste)
2 Tbsp. fresh basil, chopped or 2 tsp. dried basil
Salt and fresh ground pepper to taste
Tabasco sauce to taste
To peel the tomatoes, submerge them in boiling water for 15 seconds.
Place into a colander and rinse under cold water. The skins should slip
right off. Core the tomatoes and gently squeeze out the seeds. Chop half
of the tomatoes coarsely and puree the other half in a food processor.
Combine the puree and chopped tomatoes in a large mixing bowl. Blend the
remaining ingredients with the tomatoes. Cover and refrigerate for several
hours before serving. Serve chilled; garnish with herbed croutons if
desired. This is an official Fruits & Veggies—More Matters Recipe.
Nutritional analysis per serving: Calories 99, Fat 5g, Cholesterol 0mg,
Fiber 3g, Sodium 20mg.
Find more in our
recipe database!
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