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
Field Green Risotto
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Diversity score = 18.25 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. |
| vegetarian | |
| 1 person | 390g |
| 2 people | 780g |
| cooking | microwave / oven |
Green vegetable mix [Water, Broccoli, Oat milk, Curly kale (14%), Courgettes (14%), Mushroom sofrito [Brown mushrooms, Olive oil], Pumpkin seeds], Naked Barley (12%) (Gluten), Onion sofrito [Onions, Fennel, Leeks, Celery, Olive Oil, Brown mushrooms, Garlic, Parsley, Thyme], Asparagus (8%), Peas (8%), Brown rice, Curly kale (5%), Broad beans (3%), Olive oil, Edamame beans (3%) (Soybeans), Pecorino cheese (2%) (Milk), Almonds (1%) (Tree nuts), Cassava flour, Chives, Mint, Oregano, Thyme, Parsley, Salt, Lemon zest
For allergens please see ingredients in bold.
Typical Values per 100g per serving (390g) energy (kJ) 475 1853 energy (kcal) 114 444 fat (g) 5.8 23 of which saturates (g) 1 4 carbohydrates (g) 10 39 of which sugars 2.1 8.1 fibre (g) 3 12 protein (g) 4 15 salt (g) 0.27 1.1 vitamin C (mg) 24 93 30% of RI 117% of RI vitamin K (mcg) 61 238 81% of RI 316% of RI folic acid (mcg) 43 168 21% of RI 82% of RI manganese (mg) 0.38 1.48 19% of RI 96% of RI Sat Fat (g) 0.7 2.8 14% of RI
RI = Reference Intake
LOW SUGAR
SOURCE OF FIBRE
SOURCE OF PROTEIN
SOURCE OF FOLIC ACID
SOURCE OF VITAMIN C
HIGH IN VITAMIN K
SOURCE OF MANGANESE
Microwave
1 Person
MICROWAVE (preferred method) |800W | 8.5 mins. Remove sleeve and pierce film. Cook for 4.5 mins. Remove film and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
MICROWAVE (preferred method) |800W | 13.5 mins. Remove sleeve and pierce film. Cook for 8.5 mins. Remove film and cook for a further 5 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person: OVEN | Gas mark 4 | 195°C/175°C Fan | 50 mins. Preheat oven. Remove sleeve and pierce film. Cook for 50 mins, ideally on a flat baking tray. Rest for 2 mins, check piping hot & enjoy!
2 People: OVEN | Gas mark 4 | 195°C/175°C Fan | 60 mins. Preheat oven. Remove sleeve and pierce film. Cook for 60 mins, ideally on a flat baking tray. Rest for 2 mins, check piping hot & enjoy!
Microwave
Oven
Contains barley (gluten), celery, soybeans, milk, tree nuts.
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.
