Know what’s on your plate
Canned tomatoes
Calories & nutrition facts
red, ripe, with green chilies
Nutrition facts
Per 100 g% DV- Calories 15 kcal —
- Protein 0.7 g 1%
- Carbohydrate 3.6 g 1%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Sodium 401 mg 17%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 20 µg 2%
- Vitamin C 6.2 mg 7%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.02 mg 1%
- Niacin (B3) 0.64 mg 4%
- Pantothenic acid (B5) 0.15 mg 3%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 9 µg 2%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 20 mg 2%
- Iron 0.26 mg 1%
- Magnesium 11 mg 3%
- Phosphorus 14 mg 1%
- Potassium 107 mg 2%
- Zinc 0.13 mg 1%
- Copper 0.09 mg 10%
- Manganese 0.13 mg 6%
- Selenium 0.4 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 15 | 0.7 g | 3.6 g | 0.1 g |
| 1 × cup | 241 g | 36 | 1.7 g | 8.7 g | 0.2 g |
| 2 × cup | 482 g | 72 | 3.3 g | 17 g | 0.4 g |
| ½ × cup | 120.5 g | 18 | 0.8 g | 4.4 g | 0.1 g |
| 3 × cup | 723 g | 108 | 5 g | 26 g | 0.6 g |
| 4 × cup | 964 g | 145 | 6.7 g | 35 g | 0.8 g |
Similar foods
- Red ripe canned tomatowith green chilies15 kcal / 100 g
- Green chili peppercanned21 kcal / 100 g
- Canned stewed tomatoesred, ripe26 kcal / 100 g
- Hot chili pepperred or green, canned, solids and liquid21 kcal / 100 g
- Hot pickled peppercanned22 kcal / 100 g
- Red ripe stewed canned tomato26 kcal / 100 g
- Vegetable tomato saucecanned, with onions, green peppers, and celery41 kcal / 100 g
- Canned tomatoripe, peeled and ground36 kcal / 100 g
- Green hot chili peppercanned, pods, excluding seeds, solids and liquids21 kcal / 100 g
- Mushroom tomato saucecanned, with mushrooms35 kcal / 100 g
Questions about Canned tomatoes
Do canned tomatoes need to be cooked before you eat them?
They are already heat-treated and can be eaten straight from the tin, but simmering brings out a deeper flavour and softens any sharpness. Use them cold in a quick salsa only if you like their cooked, soft texture.
How long should you simmer canned tomatoes for pasta sauce?
Simmer them uncovered for about 20–30 minutes, stirring now and then, until the sauce thickens and tastes less sharp. Add a splash of water if it starts catching before the tomatoes have broken down.
Can you use whole canned tomatoes instead of chopped ones?
Yes. Tip them into the pan and break them up with a wooden spoon, or crush them by hand before adding them; whole tomatoes often have a softer texture than pre-chopped ones.
How should you store leftover canned tomatoes?
Spoon them into a covered, non-metal container and refrigerate promptly; use within 3–4 days. You can also freeze them in small portions for up to about 3 months, then add them straight to soups or sauces.
What can you make with canned tomatoes?
They are a useful base for tomato pasta sauce, minestrone, shakshuka, chilli and curry. For shakshuka, simmer the tomatoes with onion and spices before making wells for the eggs.
Can you use canned tomatoes instead of passata?
Yes, but the result will be chunkier. Crush or briefly blend the tomatoes first if you want a smoother sauce; simmer it uncovered to reduce excess liquid.
Why do some canned tomatoes taste salty?
Salt may be added during processing, and the amount differs between products. A 100 g portion contains 401 mg of sodium, so taste the dish before adding more salt.
Source: USDA FoodData Central 170053 · per 100 g · carbohydrate per EU label, fibre excluded
