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Sun dried tomatoes

In season all year

Food Description:

It takes 10kg of fresh tomatoes to make 0.25 kg of sun-dried tomatoes. While the tomato originated in Peru, it was the Italians who seriously embraced the fruit and introduced the sun dried tomato to enjoy them all yera round. Tomatoes are rich in lycopene - an antioxidant that may be even more powerful than vitamin C. Cooked and sun dried tomatoes have a higher content of lycopene than fresh. Ripened tomatoes are first washed, halved then put into drying trays in the sun for seven to ten days.

General Information:

Category: Fruit
To Buy: Most SDT are packed in oil in jars or in trays in the deli section of the supermarket. SDT are available dry, but they do need to be rehydrated as they taste pretty awful. Check the label when buying SDT - like dried fruit they are often treated with sulphur dioxide which may be problematic to people suffering from an intolerance to the preservative.
To Store: Once opened the jar should be refrigerated and will keep for up to 1 year.
Tips and Tricks: Look out for hickory smoked SDT's - they have a lovely rich smoky flavour and are delicious added to salads and grain pilafs.

Nutrition (1 Tablespoon):

Weight (grams): 7
Carbohydrates, g: 2.5
Fat (g): 0.3
Monosaturated Fat , g: 0.0
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): 77
Protein (g): 0.8
Saturated Fat, g : 0.0
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
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: Blot the oil from the tomato with kitchen paper before adding to your food.

Benefits the Following Health Conditions:*

* 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.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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