Know what’s on your plate
Tomatoes
Calories & nutrition facts
red, ripe, raw, year round average
Nutrition facts
Per 100 g% DV- Calories 18 kcal —
- Protein 0.9 g 2%
- Carbohydrate 2.7 g 1%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 1.2 g 4%
- Sugars 2.6 g —
- Sodium 5 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 42 µg 5%
- Vitamin C 13.7 mg 15%
- Vitamin D 0 µg 0%
- Vitamin E 0.54 mg 4%
- Vitamin K 7.9 µg 7%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.02 mg 1%
- Niacin (B3) 0.59 mg 4%
- Pantothenic acid (B5) 0.09 mg 2%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 15 µg 4%
- Vitamin B12 0 µg 0%
- Choline 6.7 mg 1%
Minerals
- Calcium 10 mg 1%
- Iron 0.27 mg 2%
- Magnesium 11 mg 3%
- Phosphorus 24 mg 2%
- Potassium 237 mg 5%
- Zinc 0.17 mg 2%
- Copper 0.06 mg 7%
- Manganese 0.11 mg 5%
- Selenium 0 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 18 | 0.9 g | 2.7 g | 0.2 g |
| 1 × cup cherry tomatoes | 149 g | 27 | 1.3 g | 4 g | 0.3 g |
| 1 × cup, chopped or sliced | 180 g | 32 | 1.6 g | 4.8 g | 0.4 g |
| 1 × Italian tomato | 62 g | 11 | 0.5 g | 1.7 g | 0.1 g |
| 1 × cherry | 17 g | 3 | 0.1 g | 0.5 g | 0 g |
| 1 × large whole (3" dia) | 182 g | 33 | 1.6 g | 4.9 g | 0.4 g |
| 1 × medium whole (2-3/5" dia) | 123 g | 22 | 1.1 g | 3.3 g | 0.2 g |
| 1 × slice, medium (1/4" thick) | 20 g | 4 | 0.2 g | 0.5 g | 0 g |
| 1 × small whole (2-2/5" dia) | 91 g | 16 | 0.8 g | 2.4 g | 0.2 g |
| 1 × slice, thick/large (1/2" thick) | 27 g | 5 | 0.2 g | 0.7 g | 0.1 g |
| 1 × wedge (1/4 of medium tomato) | 31 g | 6 | 0.3 g | 0.8 g | 0.1 g |
| 1 × slice, thin/small | 15 g | 3 | 0.1 g | 0.4 g | 0 g |
Similar foods
- Stewed tomatoesred, ripe, cooked79 kcal / 100 g
- Yellow tomatoesraw15 kcal / 100 g
- Classic round tomatoesraw20 kcal / 100 g
- Canned tomatoesred, ripe, packed in tomato juice16 kcal / 100 g
- Tomatocooked12 kcal / 100 g
- Red ripe tomatoraw, year round average18 kcal / 100 g
- Orange tomatoraw16 kcal / 100 g
- Tomate19 kcal / 100 g
- Imported tomatoripe, raw25 kcal / 100 g
- Common tomatoraw17 kcal / 100 g
Questions about Tomatoes
How do you choose ripe tomatoes?
Choose tomatoes that feel heavy for their size and give slightly when pressed, with taut skin and a fresh, sweet smell near the stem. A green shoulder does not always mean a tomato is unripe.
Should you keep tomatoes in the fridge?
Keep firm tomatoes at room temperature, out of direct sun, until ripe. Once they are very ripe, refrigerate them to slow softening, then let them come back to room temperature before eating for better flavour.
How do you roast tomatoes?
Halve or quarter them, arrange cut-side up with a little oil, and roast at 200 °C for about 25–35 minutes, until softened and browned at the edges. Smaller tomatoes may need less time.
How do you peel tomatoes easily?
Cut a small cross in the skin at the base, lower the tomatoes into boiling water for about 30 seconds, then transfer them to cold water. The skins should slip off; this is useful for smooth sauces and soups.
What can you make with tomatoes?
Use them in gazpacho, Greek salad, shakshuka or a simple tomato sauce for pasta. For a quick sauce, cook chopped tomatoes with olive oil, garlic and a pinch of salt until they collapse and thicken.
What can you use instead of fresh tomatoes in a sauce?
Use tinned chopped or whole peeled tomatoes; crush whole ones with your hands or a spoon as they cook. They work especially well in long-cooked sauces, while passata gives a smoother result.
Are tomatoes fruit or vegetables?
Botanically, tomatoes are fruits because they develop from a flower and contain seeds. In cooking, you usually treat them as vegetables, using them in savoury dishes.
Can you eat green tomatoes?
Firm green tomatoes are commonly cooked, for example sliced and fried or added to chutney. Avoid eating leaves and stems, and do not eat green tomatoes that taste strongly bitter.
Source: USDA FoodData Central 170457 · per 100 g · carbohydrate per EU label, fibre excluded
