print Print this page

Tomatoes - Roma

In season all year

Food Description:

Like all tomatoes, Roma tomatoes are a fruits ( although you would never put them in a fruit salad). They are egg or pear-shaped, and mostly red, although they can also be yellow. They have fewer seeds that round tomatoes which them good for canning and cooking. Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes.

Note: the salicylate content in fresh tomatoes is relatively low, but canned tomatoes and processed tomato sauces have high levels of this compound.

General Information:

Category: Fruit
To Buy: Good-quality roma tomatoes will be firm, smooth-skinned with a woody/earthly smell. Avoid tomatoes that are soft and wrinkled or have insect damage and broken skin.
To Store: Unripe tomatoes should be stored out of direct sunlight at room temperature until ripe for 3 or 4 days. Once ripe, tomatoes should be used within a day or two. 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. For best flavour always rest refrigerated tomatoes at room temperature for 1 hour before using.
Tips and Tricks: To peel egg tomatoes before using in a sauce, dip them in boiling water for 1-2 minutes until the skin splits. Once split it will slip off.

Nutrition (1 Unit):

Weight (grams): 60
Carbohydrates, g: 1
Protein (g): 0.6
Saturated Fat, g : 0
Vitamin A: Often called the "anti-infective" vitamin, it protects the mucous membranes of the body, reducing chance of infection and enhancing the immune system's response. Necessary for growth and maintenenance of bones, teeth and body tissues and healthy foetal development, this vitamin is also important for night vision. Contraindications: Taken in excess will accumulate in the body.
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): 40
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 0
Monosaturated Fat , g: 0
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: Use egg tomatoes to dry - delicious sprinkled on salads, egg and fish dishes. Halve and deseed the tomato. Sprinkle with sea salt and lay on wire racks. Preheat the oven to 60C and leave the racks in the oven for 8 - 10 hours. Store in sterilised jars with olive oil and shavings of garlic and fresh herbs.

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.



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.

Facebook Twitter RSS