Are too many grape tomatoes bad for me?
Gastrointestinal Side Effects Tomatoes are acidic vegetables, so eating too many of them can aggravate preexisting medical conditions, such as gastroesophageal reflux disease, or GERD, also known as acid reflux -- a condition in which the digestive acids in your stomach rise and leak through the muscle acting as a valve between your stomach and esophagus, burning your esophagus. Tomatoes, especially in great quantities, can make this worse. According to the Mayo Clinic, the seeds in tomatoes can also aggravate diverticulitis, by lodging in the diverticula, small pouches formed in your digestive tract, causing inflammation and infection. MiracleGarciniaCambogia.com Vitamin Overdose In theory, it is possible to overdose on certain vitamins and nutrients if you consume large amounts of tomatoes in high concentrations. One medium-size tomato contains 1,025 IU of vitamin A, just under half of your daily recommendation of vitamin A. If you were to eat 10 tomatoes in a day, you would exceed your vitamin A upper limit, which could lead to nausea and headache, according to the Linus Pauling Institute. A medium tomato also contains around 17 mg of vitamin C, about a tenth of your upper limit. Eating too many tomatoes and causing a vitamin C overdose might lead to the development of kidney stones. Benefits of Tomatoes Tomatoes are not only a good source of vitamin A and C, but they are also a good source of other vitamins and minerals. Tomatoes contain higher levels of the minerals phosphorus and potassium. They also contain fol-ate, and high levels of the antioxidants beta-carotene and lycopene. One medium tomato has 552 mcg of beta carotene and 3,165 mcg of lycopene, which can help boost your immune system by fighting the damaging effects of substances called free radicals. Guidelines for Eating Tomatoes Unless you are allergic to tomatoes, they should be a key part of your balanced diet. Just remember to avoid tomato-based products if you are prone to heartburn, and otherwise practice moderation. You do not have to eat a dozen to get their health benefits; a few servings a week will do the job just fine.
How many tomatoes will one plant produce?
you failed to tell us what type of tomato? A Beef Steak which is a large tomato plant will hold 10 tomatoes or more depending on the soil and the growing conditions it encounters. Smaller tomatoes will produce as many as 50 tomatoes in a season. and you can count on over 100 to 150 on a cherry tomato plant. Be sure to plant the plant high on a mound of dirt and make a moat around the plant to hold the water at the base plant no closer than 3 feet apart to allow for growth. 4 plants will give 2 people all the tomatoes they need for the summer and part of the fall. Planting more and you will be the kindest person on earth to have given them away to Forgotten Harvest or some other charity. Or Just give them to friends with a salt shaker. mmmm good.
How much salt do you put in a quart of tomatoes to can them?
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and press down until spaces between them fills with juice. Leave ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
How many quarts of tomatoe juice from a bushel of tomatoes?
Quantity: An average of 23 pounds is needed per canner load of 7 quarts, or an average of 14 pounds per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 18 quarts of juice – an average of 3¼ pounds per quart.
Anyone have a recipe for canning tomatoes?
water baths are fine for canned tomatoes first dip your whole clean tomatoes in boiling water for about 30 seconds this is so you can peel them after you have peeled the tomatoes put them in a bowl so the juice can gather add a little salt and what ever spices you like place the tomatoes in clean hot canning jars fill the jars with the left over juice to within 1/2 in from the top( if you don't have enough juice you can use store bought tomato juice) wipe edges of jar with clean wet rag put on lids and rings then cook in the water bath for around 30 min remove the jars from the water and let cool on towell in counter if they are cooked properly the lids will pop inwards forming a seal if the jars don't seal properly do not eat them.
How many glasses of water are there in 3 litres?
It really depens on the glasses. A glass is not a measurement unit, unless the world agrees to use one type of them. Now there are many types and sizes.I have, so called, “water glasses” with 200ml of volume. It takes 5 of them.I can also use “wine glasses”, 150ml each and fit about 8 in a litre.
If a recipe calls for a 28-ounce can of whole peeled tomatoes, how many fresh would I use?
It depends on the size of the tomatoes. If they're average sized Roma tomatoes, there are usually between 8 and 12 per 28 ounce can. If you're talking more like Beefsteak or other large tomato varieties, you could probably get away with between 4 to 6, again, depending on how large they are. Luckily for a recipe like this, quantities and volumes are not crucial. It's always best to cook up a little extra sauce than what you think you might need, then store the extra in the fridge and use it later in the week for somethign else.
I'm making spaghetti bolognese. What type of foods can be added to the bolognese that's healthy, and to make it go further?
Bolognese is pretty healthy on its own if you make it from scratch. If you make it correctly, it is made with a combination of meats, a mirapoix of carrots, onions and celery, tomato paste, wine, milk and broth. One of the meats is usually pancetta, an Italian bacon, but in small amounts for the flavor.You can increase the amount of vegetables if you like. That will make it go farther without messing up the flavor and texture. I wouldn’t add different vegetables if I were you. Broccoli, for instance, would ruin the flavor. Kale would destroy the texture. Green beans would be too chunky.If you want to improve the nutrition of the whole dish, you can use that protein pasta that Barilla makes instead of regular spaghetti. It’s called Protein Plus and it comes in a bright yellow box.Even better, you could put the sauce over zucchini that has been put through a Spiralizer. That’s how my daughter does it when she’s doing ketogenic meals.The thing about real bolognese is that you can stretch it pretty far by thinning it with milk or cream and tossing the just cooked pasta in the sauce as if it were salad. Don’t serve it American style where you pile naked pasta in a dish and dump sauce on it. That’s a total waste of a sauce like bolognese, which is meant to coat the pasta strands, not lie there in a lump.Most pasta sauce recipes are designed to sauce one pound of pasta. A pound and a quarter (20 ounces) of pasta can be tossed in a slightly thinned bolognese (thinned with milk) to feed two more people pretty easily. Be sure to use Parmigiana-Reggiano cheese, the best quality you can find, grated finely at the table like they do in Italy. Parmigiana-Reggiano is an umami bomb and adds so much savory richness to the dish that a little goes a very long way.Make a big salad to go with. Make a vinaigrette with balsamic vinegar (the cheap supermarket kind is just fine) from scratch. The bolognese has a velvety texture that pairs well with a nice acidic dressed salad.