Cut Tomato
カットトマト
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is about as simple as a side dish gets: a ripe tomato, peeled and cut into wedges. Fresh tomato shows up on Japanese preschool lunch trays as a bright, juicy side next to the main dish, and children like its natural sweetness. Blanching the tomato to slip off the skin takes only a moment, and it makes the wedges much easier for small children to bite and chew.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
- 45 gtomato
Directions
- 1
Blanch the tomato briefly in boiling water, slip off the skin, and cut it into wedges.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 9 kcal | 18 kcal | 9 kcal |
| Protein | 0.3 g | 0.6 g | 0.3 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 2.1 g | 4.2 g | 2.1 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 3 mg | 6 mg | 3 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 94.5 mg | 189 mg | 94.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 9 kcal | 0.3 g | 0 g | 2.1 g | 0.5 g | 0 g | 3 mg | 0.2 mg | 94.5 mg |
| 1 adult serving | 18 kcal | 0.6 g | 0 g | 4.2 g | 0.9 g | 0 g | 6 mg | 0.3 mg | 189 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
