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
Legend: kcal = kilocalorie; g = gram; mg = milligram; RAE = retinol activity equivalent; IU = international unit
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 |
