Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
Chicken Pad Thai (Low FODMAP)
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
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Diversity score = 12.25 of your 30 weekly plant types contributing to a more diverse gut microbiome read more |
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Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. |
| chicken | |
| 1 person | 400g |
| 2 people | 800g |
| cooking | microwave / oven |
Water, Chicken (18.7%), Brown Rice Noodle [Brown rice flour, water] (11%), Beansprouts (10.7%), Red Pepper (10%), Carrot (9%), Edamame (SOY bean) (6.5%), Extra Virgin Olive Oil, Ginger, Brown Sugar, Lemongrass, Coriander, Coconut Milk [Coconut, Water}, Lime Juice, Chive, Tamarind Extract, Fish Sauce (Anchovy (FISH) (Encrasicholina spp), Salt, Sugar), Tamari [water, SOYA beans, sea salt], Lime Leaf, Red Chilli, Chicken Stock (Chicken Extract, Chicken Fat, Salt), Tapioca Starch, Fennel Ground, Coriander Ground, Sea Salt, Black Pepper
For allergens please see ingredients in bold.
this meal contains a FODMAP safe amount of beans
this meal contains a FODMAP safe amount of red pepper
read more about how we develop our Low FODMAP meals
| Typical Values | per 100g | per 400g |
|---|---|---|
| energy kJ | 509 | 2034 |
| energy kCal | 121 | 485 |
| fat g | 5 | 18 |
| of which saturates g | 0.8 | 3.4 |
| carbohydrates g | 13 | 50 |
| of which sugars g | 4 | 14 |
| fibre g | 2 | 8 |
| protein g | 7 | 27 |
| salt g | 0.4 | 1.7 |
Per Serving:
Vitamin A (ret eq)
716 ug
88.2% of RI
Vitamin C
57.6 mcg
69.9% of RI
Vitamin K
18.8 ug
25.3% of RI
Folates (B9)
63.2 ug
32.5% of RI
Phosphorus
260 mg
37.1% of RI
Manganese
1.2 mg
56.1% of RI
Selenium
35.6 ug
64.7% of RI
Potassium
684 mg
33.6% of RI
Sat Fat
3.4 g
17.3% of RI
RI = Reference Intake
Low Saturated Fat - Heart*
Source of Fibre
Source of Vitamin C - Brain**, Immunity, Energy
Low Sugar
High in Protein - Muscles, Bones
Source of Vitamin A - Immunity
Microwave
1 Person
microwave 800W
9.5 mins
Remove sleeve and pierce film with a sharp knife. Cook for 5 mins. Stir and cook for a further 4.5 mins. Rest for 3 mins, check piping hot & enjoy!
2 People
microwave 800W
14.5 mins
Remove sleeve and pierce film with a sharp knife. Cook for 7 mins. Stir and cook for a further 7.5 mins. Rest for 3 mins, check piping hot & enjoy!
Oven
1 Person: This meal is not suitable for oven cooking
2 People: This meal is not suitable for oven cooking
Microwave
Oven
Contains soy, fish, garlic.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
