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Tomato Salad |
| Yield: 4 servings |
Ingridients:
5 each tomatoes, medium., chopped
1 tablespoon sugar
1 teaspoon salt
1 teaspoon basil, dried
1/4 teaspoon thyme, dried
1/4 teaspoon fresh ground pepper
1/2 cup vegetable oil
6 tablespoon vinegar
1 tablespoon worcestershire sauce
1 each onion, diced |
Preparation:
Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. |
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| Proximates |
|
|
| Water |
g |
171.07 |
| Energy |
kcal |
283 |
| Protein |
g |
1.83 |
| Total lipid (fat) |
g |
27.55 |
| Ash |
g |
2.78 |
| Carbohydrate, by difference |
g |
9.92 |
| Fiber, total dietary |
g |
1.6 |
| Minerals |
|
|
| Calcium, Ca |
mg |
22 |
| Iron, Fe |
mg |
1.01 |
| Magnesium, Mg |
mg |
19 |
| Phosphorus, P |
mg |
49 |
| Potassium, K |
mg |
350 |
| Sodium, Na |
mg |
716 |
| Zinc, Zn |
mg |
0.27 |
| Copper, Cu |
mg |
0.121 |
| Manganese, Mn |
mg |
0.209 |
| Selenium, Se |
mcg |
0.7 |
| Vitamins |
|
|
| Vitamin C |
mg |
23.7 |
| Thiamin |
mg |
0.071 |
| Riboflavin |
mg |
0.051 |
| Niacin |
mg |
0.881 |
| Pantothenic acid |
mg |
0.279 |
| Vitamin B-6 |
mg |
0.114 |
| Folate |
mcg |
43 |
| Vitamin B-12 |
mcg |
0 |
| Vitamin A, IU |
IU |
2119 |
| Vitamin E |
mg_ATE |
13.824 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
2.847 |
| Fatty acids, total monounsaturated |
g |
5.357 |
| Fatty acids, total polyunsaturated |
g |
18.024 |
| Cholesterol |
mg |
0 |
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