Eat Recipes |
Tomato Salad |
| 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. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| 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 |