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Tomatoes

Department of Defense fact sheet containing nutritional information for tomatoes.

Product Description

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.

Uses

Excellent for all-purpose use; can be used in salads, salad bars, or as a garnish.

Preparation

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.

Storage

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.

Nutrition Facts

1/2 cup of raw diced tomato provides:

Calories 13 kcal
Protein 0.92 g
Carbohydrate 2.51 g
Fat 0.15 g
Saturated Fat 0.020 g
Cholesterol 0 mg
Iron 0.37 mg
Vitamin C 12.6 mg
Vitamin A 56 RAE
Calcium 4 mg
Sodium 33 mg
Dietary Fiber 0.7 g


Source of Information

Produce Marketing Association [http://www.pma.com] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com/] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com/] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
Last Reviewed: Tuesday, March 1, 2016
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