The Food Coach

Healthy Food Database - Tomato Truss

Tomatoes are descended from the wild tomato that grew in the lower Andes over two thousand years ago. The tomato is related to the deadly nightshade family along with potatoes and tobacco. Truss tomatoes have a smooth, glossy skin and juicy flesh containing numerous soft, edible seeds. They are bought with wine still in tact.

Tomatoes are rarely categorised by variety but distinguished by mainly by shape.

Truss tomatoes come in all shapes and sizes.

Tomatoes will continue to ripen off the vine but the flavour is compromised.

Note: the salicylate content in fresh tomatoes is relatively low, but canned tomatoes and processed tomato sauces have high levels of this compound.
Category: Fruit
In Season: Summer Autumn
To Buy: Use your nose as a guide. A flavoursome tomato will smell rich and woody. Look for firm, taut skin but don't be put off by an irregular shape or the odd brown scar.
To Store: Store at room temperature to ripen over a few days. Ripe tomatoes should also be kept at room temperature and used in a couple of days. If very ripe, store in the fridge but use as soon as possible. Rest refrigerated tomatoes at room temperature for 1 hour before using.
Tips & Tricks:

Nutrition (1 Unit):

Weight (grams): 119
Carbohydrates, g: 2.3
Fat (g): 0.1
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural
Energy (kJ): 79
Protein (g): 1.2
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Antioxidants:
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: Delicious sliced and served at room temperature with good olive oil, salt and a good amount of crushed garlic and black pepper.

Benefits the Following Health Conditions:*

Heart Disease
Premature Aging
Liver Sluggish
Prostate Problems

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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