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"Dry tomato" is the first processed product of the huge Aras Tarla Amir greenhouse complex, which is now available to customers in the world market. After several successful experiences in producing high-quality products in the world market, now we have started a new adventure by producing a product processed from beef tomatoes in our greenhouses. This work has made us to have a place in the world market and to change the taste of the Iranian audience with our new product.
These days, Italian food has taken over the world, and for this reason, the production of products that are used in the cooking process of these foods has a large audience. If you are one of the fans of Italian food, it might not be bad to try Atavita dried tomatoes in your food. Dried tomatoes are different from fresh tomatoes in terms of texture and taste and can be kept healthy for a longer time. This product tastes great in salads, pastas, sandwiches, pizzas and even as a delicious snack. Atavita dried tomatoes are not dry enough to become brittle. Their texture is rubbery and flexible and they can be bent by hand.
You can make a very delicious pesto with dried tomatoes. Dried tomatoes have a stronger taste than fresh tomatoes. In addition to the different taste, homemade dried tomatoes do not contain preservatives, and in this sense, its use is better than its industrial varieties. If you're worried about it going bad or moldy, which is likely due to the lack of preservatives, put them in a freezer bag and freeze them. Soaking in olive oil and storing in the refrigerator will also give your dried tomatoes a longer life. If you are interested in Italian food, you know that sun-dried tomatoes appear in many recipes and are an ingredient that affects the taste and texture of food. Originally, tomatoes were salted and dried for the first time for longer storage and shelf life. Salting and evaporating the moisture in tomatoes (as with most foods) significantly delays the process of decomposition and spoilage. By drying ripe tomatoes, they can be enjoyed in a different way and provide a valuable winter food when fresh produce is difficult or impossible to produce.
The time of initial use of dried tomatoes is uncertain. It seems that originally Italians dried their tomatoes on rooftops in the summer sun. Sun-dried tomatoes became so popular in the United States in the late 1980s and early 1990s that they were often eaten alongside other dishes and in pasta salads.
Sun-dried tomatoes contain an average of 140 calories per cup, or 7% of the calories in a 2,000-calorie diet. Each serving contains 30 grams of carbohydrates and 6.6 grams of dietary fiber. This fiber helps to strengthen the health of the digestive system and make you feel full. One cup of sun-dried tomatoes also has 7.6 grams of protein and 1.6 grams of fat.
Dried tomatoes are an excellent source of minerals, especially potassium and magnesium. Potassium helps your nerves and regulates the balance of electrolytes in your body. Magnesium maintains healthy bone tissue and helps produce energy. One cup of sun-dried tomatoes provides 105 mg of magnesium and 1,850 mg of potassium, or 39% of the recommended daily intake. Consumption of sun-dried tomatoes also increases the absorption of iron, manganese, copper and phosphorus.
Atavita currently offers high-quality dried tomatoes produced from its beef tomatoes grown hydroponically and dried and packaged using the most modern methods, only in export markets. We hope that by offering this product in the domestic market, we will play a role in creating culture and changing the taste of our compatriots in using this tasty and nutritious food.