Know what’s on your plate
Crushed canned tomato
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 32 kcal —
- Protein 1.6 g 3%
- Carbohydrate 5.4 g 2%
- Fat 0.3 g 0%
- Saturated fat 0 g 0%
- Fibre 1.9 g 7%
- Sugars 4.4 g —
- Sodium 186 mg 8%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11 µg 1%
- Vitamin C 9.2 mg 10%
- Vitamin D 0 µg 0%
- Vitamin E 1.3 mg 8%
- Vitamin K 5.3 µg 4%
- Thiamin (B1) 0.08 mg 6%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 1.2 mg 8%
- Pantothenic acid (B5) 0.28 mg 6%
- Vitamin B6 0.15 mg 9%
- Folate (B9) 13 µg 3%
- Vitamin B12 0 µg 0%
- Choline 12.9 mg 2%
Minerals
- Calcium 34 mg 3%
- Iron 1.3 mg 7%
- Magnesium 20 mg 5%
- Phosphorus 32 mg 3%
- Potassium 293 mg 6%
- Zinc 0.27 mg 2%
- Copper 0.18 mg 20%
- Manganese 0.18 mg 8%
- Selenium 0.6 µg 1%
- Iodine 1 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 32 | 1.6 g | 5.4 g | 0.3 g |
| 1 × cup | 121 g | 39 | 2 g | 6.5 g | 0.3 g |
| 2 × cup | 242 g | 77 | 4 g | 13 g | 0.7 g |
| ½ × cup | 60.5 g | 19 | 1 g | 3.3 g | 0.2 g |
| 3 × cup | 363 g | 116 | 6 g | 20 g | 1 g |
| 4 × cup | 484 g | 155 | 7.9 g | 26 g | 1.4 g |
Similar foods
- Red ripe crushed canned tomato32 kcal / 100 g
- Canned tomatoripe, peeled and ground36 kcal / 100 g
- Canned tomatoesred, ripe, packed in tomato juice16 kcal / 100 g
- Peeled tomatocanned18 kcal / 100 g
- Tomato pureecanned38 kcal / 100 g
- Tomato saucecanned24 kcal / 100 g
- Peeled canned tomatoin juice, solids and liquids22 kcal / 100 g
- Red ripe stewed canned tomato26 kcal / 100 g
- Tomatoestinned24 kcal / 100 g
- Sieved tomato pack39 kcal / 100 g
Questions about Crushed canned tomato
How do you cook with crushed canned tomatoes?
Tip them straight into the pan and simmer uncovered for about 20–30 minutes, stirring now and then, until the sauce thickens and the raw, tinny edge has mellowed. Add a splash of water if it gets too thick.
Should you drain crushed canned tomatoes before using them?
Usually not: the liquid is part of the tomato and helps make sauces, soups and braises. If you need a thicker filling, simmer the tomatoes uncovered to reduce them rather than pouring away the flavourful liquid.
What can you make with crushed canned tomatoes?
They’re a handy base for pasta sauces such as arrabbiata, shakshuka, tomato soup, chilli and vegetable stews. For a quick sauce, cook them with garlic and olive oil, then stir through basil.
How should you store crushed canned tomatoes after opening?
Transfer leftovers to a clean, covered, non-reactive container and refrigerate promptly; use within three to four days. You can also freeze them in portions for up to about three months.
Can you use crushed canned tomatoes instead of tomato purée?
Not in equal amounts: crushed tomatoes are much wetter and less concentrated. Use tomato purée when a recipe needs a thick, intense tomato flavour; if substituting crushed tomatoes, simmer them down first.
Are crushed canned tomatoes the same as passata?
No. Crushed canned tomatoes usually have a coarser texture and may contain seeds, while passata is sieved and smooth. Choose crushed tomatoes for a rustic sauce and passata when you want an even, smooth base.
Do you need to cook crushed canned tomatoes before eating them?
They’re already cooked during canning, so they’re safe to use without further cooking. Heating them is mainly for flavour and texture: a short simmer melds them into a sauce.
Source: USDA FoodData Central 170501 · per 100 g · carbohydrate per EU label, fibre excluded
