Nong Lam Food Soft dried cherry tomatoes product is the result of processing process developed and researched by Professors and Doctors at Nong Lam University in Ho Chi Minh City.
Raw materials were carefully selected and the processing steps were strictly controlled to bring to consumers a natural and delicious product of superior quality, which preserved the highest amount of bio-active components.
2 Serving per container
Amount per serving
% Daily value
Amount per 100g
Total Fat 0.6g
Saturated Fat 0.1g
Trans Fat 0g
Total Carbohydrate 34.3g
Dietary Fiber 4.5g
Total Sugar 26g
Includes 13g Added Sugars
Vitamin A 0UI
Vitamin C 9.9mg
Beneficial properties of tomatoes
– Rich Lycopene (red): antioxidant, reduce the risk of diseases caused by oxidant to damage cells such as cancer, dementia, aging… – Multiple fiber: decreased absorption of fat and cholesterol, protection of the intestinal wall, laxative, improved colon health
– Multiple vitamin C (increase resistance), beta-carotene (complementary eye)
The red color of the cherry tomatoes is caused by the compound lycopene, which is the beneficial antioxidant for health!
Instruction for usage:
Ready to eat. Zip the inside pouch and consume within 10 days after opening
Storage conditions: Store in cool & dry places, avoid direct sunlight
Warnings: Do not consume product when it shows signs of deterioration of mold growth.
NongLamFood selects ingredients that have good health benefits for processing. Processing process was researched at Faculty of Food Technology – University of Agriculture and Forestry of Ho Chi Minh City. HCM. The actual processing is then strictly controlled to ‘preserve the value that nature gives’ in each product. All steps from research, processing and distribution are conducted with high expertise, passion, dedication, and love to create products that are useful for the health of the user and serve the community.
Food ingredients, especially vegetable materials such as fruits, vegetables, herbs. Besides providing the necessary nutrients for the body, depending on the type also contains many biologically active benefits for many different aspects for the health of the user. Most of these active ingredients are not stable, often damaged or greatly reduced if the raw material preservation methods, processing parameters and storage conditions are not appropriate.
NongLamFoodis supported by FTIE (Food Technology and Innovation Experts), a technical advisory group composed of food experts, educators, doctors and artisans working at universities.
Promote Vietnamese food to the World
Provides food that protects and improves health
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