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
Smoked Mushroom Carbonara (Low FODMAP)
gluten free whole grain rice pasta with smokey shiitake + oyster mushrooms in a creamy vegan cheese sauce with herbs, aubergine + spinach. 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 = 10.5 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. |
| vegan | |
| 1 person | 354g |
| 2 people | 802g |
| cooking | microwave / oven |
Oyster Mushrooms (18.4%), Penne Pasta (GLUTEN FREE) [brown rice flour] (15.7%), Aubergine (9.2%), Spinach (8.1%), Soy Milk [SOY beans, water], Shiitake Mushrooms (1.3%), Tofu [Water, SOY beans, Firming Agent: Calcium Sulphate], Extra Virgin Olive Oil, Fennel, Carrot, Yeast Extract, Tapioca Starch, Chive, Herb Mix (0.5%), Tamari [water, SOYA beans, sea salt], Brown Sugar, Smoked Paprika, Smoked 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 oyster mushrooms
read more about how we develop our Low FODMAP meals
| Typical Values | per 100g | per 381g |
|---|---|---|
| energy kJ | 524 | 1996 |
| energy kCal | 125 | 476 |
| fat g | 5 | 18 |
| of which saturates g | 0.7 | 2.7 |
| carbohydrates g | 15 | 59 |
| of which sugars g | 1 | 5 |
| fibre g | 2 | 6 |
| protein g | 5 | 18 |
| salt g | 0.4 | 1.7 |
Per Serving:
Vitamin A (ret eq)
807.7 ug
99.5% of RI
Vitamin C
11.8 mcg
14.3% of RI
Vitamin K
156.2 ug
210.5% of RI
Folates (B9)
22.5 ug
11.6% of RI
Phosphorus
198.12 mg
28.3% of RI
Manganese
2.7 mg
126.4% of RI
Selenium
19.8 ug
36% of RI
Potassium
659.1 mg
32.4% of RI
Sat Fat
2.7 g
13.8% of RI
RI = Reference Intake
LOW SATURATED FAT
LOW SUGAR
SOURCE OF FIBRE
SOURCE OF VITAMIN A
SOURCE OF VITAMIN K
SOURCE OF CHLORIDE
SOURCE OF MANGANESE
2 OF 5 A DAY
Microwave
1 Person
MICROWAVE | 800W 8.5 mins | Remove sleeve and pierce film. | Cook for 4.5 mins. Remove film, stir then cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
MICROWAVE | 800W 16 mins | Remove sleeve and pierce film. | Cook for 10 mins. Remove film, stir then cook for a further 6 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person: OVEN | 195°C / 175°C Fan / Gas mark 4 50 mins | Preheat oven. Remove sleeve and pierce film. | Cook for 40 mins, ideally on a flat baking tray. Remove film, stir then recover & cook for a further 10 mins. Stir then rest for 2 mins, check piping hot & enjoy!
2 People: OVEN | 195°C / 175°C Fan / Gas mark 4 60 mins | Preheat oven. Remove sleeve and pierce film. | Cook for 50 mins, ideally on a flat baking tray. Remove film, stir, then re-cover & cook for a further 10 mins. Stir then rest for 2 mins. Check piping hot & enjoy!
Microwave
Oven
Contains tree nuts, sulphites, soya.
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.
