Tomatoes and their Health Properties (cont.)
Yield: 4 servings (about 3/4 cup to 1 cup each)
Per serving: 132 calories, 3 g protein, 17 g carbohydrate, 6 g fat, 0.9 g saturated fat, 3.8 g monounsaturated fat, 1.4 g polyunsaturated fat, 0 mg cholesterol, 3 g fiber, about 500 mg sodium (depending on the marinara sauce used). Calories from fat: 41%.
Simple Tomato & Herb Salad
This dish is simple because it uses a bottled salad dressing. The rest of the chopping and slicing goes quickly. It's all about featuring the garden fresh or vine-ripened tomato in all of its glory.
2 1/2 pounds (about 6 medium) garden fresh or vine-ripened tomatoes
Yield: 6 servings.
Per serving: 72 calories, 2 g protein, 12 g carbohydrate, 3 g fat, 0.6 g saturated fat, 1 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 2.5 g fiber, 243 mg sodium. Calories from fat: 35%.
Recipes provided by Elaine Magee; © 2007 Elaine Magee
Elaine Magee, MPH, RD, is the "Recipe Doctor" for the WebMD Weight Loss Clinic and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.
Published on August 03, 2007.
SOURCES: Adams, K., et al, Cancer Research Jan. 15, 2007, vol 67; pp 836-843. Nkondjock A. et al, Journal of Nutrition, March 2005, Volume 135; pp 592-597. Moshfegh, A., et al., What We Eat in America, NHANES 2001-2002: Usual Nutrient Intakes From Food Compared to Dietary Reference Intakes, U.S. Department of Agriculture, Agricultural Research Service, 2005. ESHA Research Food Processor II, Nutritional Analysis Software. Unlu, NZ, et al., Journal of Nutrition, March 2005;135 (3); pp. 431-6. Trichopoulou, A., et al. The New England Journal of Medicine, June 26, 2003; 348: 26; pp 2599-2608. O'Kennedy, N., et al., American Journal of Clinical Nutrition, Sept. 2006; 84: 3; pp 570-579. Alien, C.M., et al., Journal of the American Dietetic Association, September 2002; 102: 9, pp 1257-1262. Liu, S., et al., Journal of Nutrition, July 2003; 133: pp 2336-2341. Reboul, E., et al, Journal of Nutrition, April 2005; Vol. 135; pp 790-794. Stewart, A.J., et al., Journal of Agriculture and Food Chemistry, 2000; 48: 7; pp. 2663-2669. USDA Economic Research Service web site: "Factors Affecting Tomato Consumption in the United States."
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