TomatoesDepartment of Defense fact sheet containing nutritional information for tomatoes.
Good quality tomatoes should have bright, shiny skins and firm flesh. Avoid tomatoes that are soft and mushy, lacking in color, are blemished, or show growth cracks.
Peak Growing Season
Tomatoes are available from March to December. Their peak season is from June to October.
Excellent for all-purpose use; can be used in salads, salad bars, or as a garnish.
Tomatoes are delicate and bruise easily which hastens spoilage; they should be handled with care. Tomatoes should be stored stem-end up. If peeling tomatoes is necessary, submerge in boiling water for 30 seconds, transfer to cold water, and slip off skins.
Tomatoes should be stored between 55–60 degrees Fahrenheit with a relative humidity of 85–95 percent. For best quality, ripe tomatoes should not be refrigerated.
Best If Used By
Tomatoes can be stored in the refrigerator for five to ten days.
1/2 cup of raw diced tomato provides:
|Saturated Fat||0.020 g|
|Vitamin C||12.6 mg|
|Vitamin A||56 RAE|
|Dietary Fiber||0.7 g|
Source of Information
Produce Marketing Association [http://www.pma.com]
Produce Oasis [http://www.produceoasis.com/]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]