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
Low FODMAP Mac + Cheese
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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 = 9.5 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. |
| vegetarian | |
| 1 person | 401g |
| 2 people | 832g |
| cooking | microwave / oven |
Water, Oyster Mushrooms (16%), Penne Pasta (GLUTEN FREE) [brown rice flour] (15%), Spinach (8.7%), Soy Milk [SOY beans, water], Courgette (7.5%), Aubergine (5%), Fennel, Extra Virgin Olive Oil, Italian Hard Cheese (MILK) [MILK Salt, Microbial Enzymes}, Chive, Tapioca Starch, Parsley Flat, Herb Mix, Yeast Extract, Smoked Sea Salt, Sweet Noble Paprika (0.2%), 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 oyster mushrooms
this meal contains a FODMAP safe amount of courgette
read more about how we develop our Low FODMAP meals
| Typical Values | per 100g | per 401g |
|---|---|---|
| energy kJ | 470 | 1885 |
| energy kCal | 112 | 449 |
| fat g | 4 | 17 |
| of which saturates g | 1.1 | 4.5 |
| carbohydrates g | 14 | 55 |
| of which sugars g | 0.8 | 3.2 |
| fibre g | 1.7 | 6.9 |
| protein g | 4 | 17 |
| salt g | 0.4 | 1.7 |
Per Serving:
Vitamin A (ret eq)
565.4 ug
69.6% of RI
Vitamin C
23.7 mcg
28.7% of RI
Vitamin K
340.9 ug
459.4% of RI
Folates (B9)
50.1 ug
25.8% of RI
Phosphorus
252.63 mg
36.1% of RI
Manganese
2.6 mg
121.8% of RI
Selenium
10.8 ug
19.7% of RI
Potassium
617.5 mg
30.4% of RI
Sat Fat
4.5 g
23% of RI
RI = Reference Intake
Low Sugar
High in Vitamin K - Bones, Blood
High in Manganese - Bones
Source of Vitamin A - Immunity
Source of Fibre
Low Saturated Fat - Heart*
High in Protein - Muscles
Microwave
1 Person
microwave 800W
9 mins
Remove sleeve and pierce film with a sharp knife. Cook for 4.5 mins. Remove film and cook for a further 4.5 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
Oven
1 Person: Preferred Method
oven 195°C / 175°C Fan / Gas mark 5
55 mins
Preheat oven. Remove sleeve and film. Cook for 55 mins, ideally on a flat baking tray. Rest for 3 mins, check piping hot & enjoy!
2 People:
Microwave
Oven
Contains dairy, soy.
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.
