Know what’s on your plate
Tomatoes
Calories & nutrition facts
red, ripe, cooked
Nutrition facts
Per 100 g% DV- Calories 18 kcal —
- Protein 1 g 2%
- Carbohydrate 3.3 g 1%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 0.7 g 3%
- Sugars 2.5 g —
- Sodium 11 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 24 µg 3%
- Vitamin C 22.8 mg 25%
- Vitamin D 0 µg 0%
- Vitamin E 0.56 mg 4%
- Vitamin K 2.8 µg 2%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.02 mg 2%
- Niacin (B3) 0.53 mg 3%
- Pantothenic acid (B5) 0.13 mg 3%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 13 µg 3%
- Vitamin B12 0 µg 0%
- Choline 6.9 mg 1%
Minerals
- Calcium 11 mg 1%
- Iron 0.68 mg 4%
- Magnesium 9 mg 2%
- Phosphorus 28 mg 2%
- Potassium 218 mg 5%
- Zinc 0.14 mg 1%
- Copper 0.08 mg 8%
- Manganese 0.11 mg 5%
- Selenium 0.5 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 18 | 1 g | 3.3 g | 0.1 g |
| 1 × cup | 240 g | 43 | 2.3 g | 7.9 g | 0.3 g |
| 1 × medium | 246 g | 44 | 2.3 g | 8.1 g | 0.3 g |
| 2 × cup | 480 g | 86 | 4.6 g | 16 g | 0.5 g |
| ½ × cup | 120 g | 22 | 1.1 g | 4 g | 0.1 g |
| 3 × cup | 720 g | 130 | 6.8 g | 24 g | 0.8 g |
| 4 × cup | 960 g | 173 | 9.1 g | 32 g | 1.1 g |
Similar foods
- Sun-dried tomatoes258 kcal / 100 g
- Stewed tomatoesred, ripe, cooked79 kcal / 100 g
- Yellow tomatoesraw15 kcal / 100 g
- Canned stewed tomatoesred, ripe26 kcal / 100 g
- Canned tomatoesred, ripe, packed in tomato juice16 kcal / 100 g
- Tomatocooked12 kcal / 100 g
- Red ripe tomatoboiled17 kcal / 100 g
- Tomate19 kcal / 100 g
- Tomato puree43 kcal / 100 g
- Orange tomatoraw16 kcal / 100 g
Questions about Tomatoes
How do you roast tomatoes?
Halve them, place cut-side up on a baking tray, drizzle with oil and roast at 200 °C for 25–35 minutes, until softened and lightly browned. Roast cherry tomatoes whole for about 15–20 minutes.
How do you peel tomatoes easily?
Score a small cross in the skin, lower the tomatoes into boiling water for 20–30 seconds, then transfer them to cold water. The skins should slip off; this is useful before making a smooth sauce.
Should you keep tomatoes in the fridge?
Leave unripe tomatoes at room temperature until they yield slightly to gentle pressure and smell fragrant. Once ripe, use them promptly; if you need to refrigerate them, let them come back to room temperature before eating for better flavour.
What goes well with tomatoes?
Tomatoes pair especially well with basil, garlic, olive oil and mozzarella. Use them in a Caprese salad, bruschetta, salsa or a simple tomato pasta sauce.
What can you use instead of fresh tomatoes in a sauce?
Use tinned chopped tomatoes or passata; both work well in pasta sauces, soups and stews. For a concentrated flavour, stir in a spoonful of tomato purée, adding a little water if the sauce becomes too thick.
Are tomatoes fruit or vegetables?
Botanically, a tomato is a fruit because it develops from a flower and contains seeds. In cooking, its savoury flavour means it is usually treated as a vegetable.
How can you tell when a tomato is ripe?
Look for rich, even colour and a fresh, sweet smell near the stem. A ripe tomato gives slightly when pressed gently but should not feel mushy or have split, leaking skin.
Can you eat tomatoes raw?
Yes. Rinse them under clean running water and remove any damaged areas before slicing or eating; there is no need to peel them.
Source: USDA FoodData Central 170050 · per 100 g · carbohydrate per EU label, fibre excluded
