Know what’s on your plate
Sun-dried tomatoes
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 258 kcal —
- Protein 14 g 28%
- Carbohydrate 43 g 16%
- Fat 3 g 4%
- Saturated fat 0.4 g 2%
- Fibre 12 g 44%
- Sugars 38 g —
- Sodium 107 mg 5%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 44 µg 5%
- Vitamin C 39.2 mg 44%
- Vitamin D 0 µg 0%
- Vitamin E 0.01 mg 0%
- Vitamin K 43 µg 36%
- Thiamin (B1) 0.53 mg 44%
- Riboflavin (B2) 0.49 mg 38%
- Niacin (B3) 9.1 mg 57%
- Pantothenic acid (B5) 2.1 mg 42%
- Vitamin B6 0.33 mg 20%
- Folate (B9) 68 µg 17%
- Vitamin B12 0 µg 0%
- Choline 105 mg 19%
Minerals
- Calcium 110 mg 8%
- Iron 9.1 mg 51%
- Magnesium 194 mg 46%
- Phosphorus 356 mg 28%
- Potassium 3427 mg 73%
- Zinc 2 mg 18%
- Copper 1.4 mg 158%
- Manganese 1.8 mg 80%
- Selenium 5.5 µg 10%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 258 | 14 g | 44 g | 3 g |
| 1 × cup | 54 g | 139 | 7.6 g | 24 g | 1.6 g |
| 1 × piece | 2 g | 5 | 0.3 g | 0.9 g | 0.1 g |
| 2 × cup | 108 g | 279 | 15 g | 47 g | 3.2 g |
| ½ × cup | 27 g | 70 | 3.8 g | 12 g | 0.8 g |
| 3 × cup | 162 g | 418 | 23 g | 70 g | 4.8 g |
| 4 × cup | 216 g | 557 | 31 g | 94 g | 6.4 g |
Similar foods
- Sun-dried tomato258 kcal / 100 g
- Sundried tomatoor semi-sundried263 kcal / 100 g
- Dried tomato276 kcal / 100 g
- Sundried tomatoeswith oil, drained167 kcal / 100 g
- Dried tomatoesin oil, drained187 kcal / 100 g
- Tomato powder302 kcal / 100 g
- Tomatoroasted19 kcal / 100 g
- Tomate19 kcal / 100 g
- Tomatoesred, ripe, cooked18 kcal / 100 g
- Sun-dried red hot chili pepper324 kcal / 100 g
Questions about Sun-dried tomatoes
How do you soften sun-dried tomatoes before cooking with them?
Cover dry tomatoes with boiling water and leave them for about 20–30 minutes, then drain and pat dry. Keep the soaking liquid to add a savoury note to soups, sauces or grains.
Do you need to cook sun-dried tomatoes?
No. Oil-packed tomatoes are ready to eat, and dry ones can be eaten as they are if you like their chewy texture. Add them near the end of cooking so they stay distinct, or simmer them in a sauce to soften.
How should you store sun-dried tomatoes?
Keep dry tomatoes in an airtight container in a cool, dark cupboard. Refrigerate an opened jar of tomatoes in oil and use them according to the jar’s storage instructions; keep the tomatoes covered with oil.
What can you make with sun-dried tomatoes?
Chop them into pasta, savoury scones or salads, or blend them with olive oil, garlic and nuts for a quick pesto. They also work well in focaccia, risotto and sandwiches with mozzarella or grilled aubergine.
Can you use fresh tomatoes instead of sun-dried tomatoes?
Not as a direct swap: fresh tomatoes are much juicier and less concentrated, so they won’t give a dish the same chewy texture or intense flavour. For a closer substitute, use tomato paste in sauces, or roasted tomatoes when texture matters.
Are sun-dried tomatoes in oil saltier than dry ones?
The oil itself does not make them saltier, but some jars contain added salt. Taste before seasoning, and briefly rinse or wipe the tomatoes if they are too salty for your dish.
Why are sun-dried tomatoes so much chewier and sweeter than fresh tomatoes?
Drying removes much of the water, concentrating the tomatoes’ sugars and flavour and leaving a dense, chewy texture. Despite the name, many are dried in dehydrators or ovens rather than in the sun.
Source: USDA FoodData Central 168567 · per 100 g · carbohydrate per EU label, fibre excluded
