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
Teriyaki Salmon + Whole Grain Rice (Mediterranean)
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Diversity score = 11.0 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. |
| fish | |
| 1 person | 330g |
| 2 people | 716g |
| cooking | microwave / oven |
Salmon (FISH) (21.2%), Whole grain rice (20%), Courgette (13%), Edamame (SOY bean) (10.9%), Spinach (9.4%), Broccoli (7.3%), Water, Red Pepper (4.8%), Red Quinoa (4.2%), Tamari [water, SOYA beans, sea salt] (2.4%), Spring Onion (1.5%), Date Sugar, Extra Virgin Olive Oil, Ginger (0.9%), Garlic (0.9%), Red Wine Vinegar, Tapioca Starch, Vitamin D (Coconut Oil, Cholecalciferol)
For allergens please see ingredients in bold.
| Typical Values | per 100g | per 330g |
|---|---|---|
| energy kJ | 527 | 1738 |
| energy kCal | 126 | 415 |
| fat g | 5 | 18 |
| of which saturates g | 0.9 | 3.1 |
| carbohydrates g | 10 | 33 |
| of which sugars g | 2 | 8 |
| fibre g | 2 | 7 |
| protein g | 8 | 26 |
| salt g | 0.5 | 1.7 |
Per Serving:
Vitamin A (ret eq)
333.3 ug
41% of RI
Vitamin C
37.6 mcg
45.7% of RI
Vitamin K
211.2 ug
284.6% of RI
Folates (B9)
104 ug
53.5% of RI
Phosphorus
386.1 mg
55.2% of RI
Manganese
2 mg
95.6% of RI
Potassium
811.8 mg
39.9% of RI
Sat Fat
3.1 g
15.8% of RI
RI = Reference Intake
Low Saturated Fat - Heart*
Source of Fibre
High in Vitamin K - Bones
Source of Folic Acid - Energy, Brain**
High in Protein - Muscles, Bones
High in Vitamin D - Bones, Immunity, Muscles
Microwave
1 Person
microwave 800W
7.5 mins
Remove sleeve and pierce film with a sharp knife. Cook for 5 mins. Stir and cook for a further 2.5 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
microwave 800W
15 mins
Remove sleeve and pierce film with a sharp knife. Cook for 8 mins. Stir and cook for a further 7 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person: oven 175°C Fan / 195°C / Gas mark 5
45 mins
Preheat oven Remove sleeve and pierce film with a sharp knife. Cook for 38 mins, ideally on a flat baking tray, stir then cook for a further 7 mins. Rest for 3 mins, check piping hot & enjoy!
2 People: oven 175°C Fan / 195°C / Gas mark 5
50 mins
Preheat oven Remove sleeve and pierce film with a sharp knife. Cook for 43 mins, ideally on a flat baking tray, stir then cook for a further 7 mins. Rest for 3 mins, check piping hot & enjoy!
Microwave
Oven
Contains soy, sulphites, fish.
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.
