Know what’s on your plate
Yellow tomato
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 15 kcal —
- Protein 1 g 2%
- Carbohydrate 2.3 g 1%
- Fat 0.3 g 0%
- Saturated fat 0 g 0%
- Fibre 0.7 g 3%
- Sodium 23 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 9 mg 10%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 1.2 mg 7%
- Pantothenic acid (B5) 0.11 mg 2%
- Vitamin B6 0.06 mg 3%
- Folate (B9) 30 µg 8%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 11 mg 1%
- Iron 0.49 mg 3%
- Magnesium 12 mg 3%
- Phosphorus 36 mg 3%
- Potassium 258 mg 5%
- Zinc 0.28 mg 3%
- Copper 0.1 mg 11%
- Manganese 0.12 mg 5%
- Selenium 0.4 µg 1%
Similar foods
- Yellow tomatoesraw15 kcal / 100 g
- Orange tomatoraw16 kcal / 100 g
- Yellow or orange tomatoraw22 kcal / 100 g
- Tomatoraw21 kcal / 100 g
- Green tomatoraw23 kcal / 100 g
- Tomatoesred, ripe, raw, year round average18 kcal / 100 g
- Tomatilloraw32 kcal / 100 g
- Cherry tomatoraw30 kcal / 100 g
- Long tomatoraw19 kcal / 100 g
- Red ripe tomatoraw, year round average18 kcal / 100 g
Questions about Yellow tomato
How can you roast yellow tomatoes?
Halve them, arrange cut-side up with a little olive oil, and roast at 200 °C for about 20–25 minutes, until soft and lightly browned. Add garlic or thyme for the last few minutes so they do not burn.
How should you store yellow tomatoes?
Keep unripe or just-ripe yellow tomatoes at room temperature, out of direct sunlight. If they are fully ripe and you need to keep them longer, refrigerate them and bring them back to room temperature before eating for a fuller flavour.
How do you choose ripe yellow tomatoes?
Look for tomatoes with an even, bright colour and smooth, unbroken skin; they should feel slightly yielding, not mushy. A ripe yellow tomato is not simply a red tomato picked too early.
What dishes can you make with yellow tomatoes?
Use them in a tomato salad with basil, olive oil and mozzarella, or chop them into salsa with onion, chilli and lime. They also work in pasta sauces and soups, though their colour makes these dishes lighter than versions made with red tomatoes.
Can you use yellow tomatoes instead of red tomatoes in a recipe?
Usually, yes: use the same amount in salads, sauces or soups. The finished dish will be paler, and yellow tomatoes can taste milder, so season a cooked sauce with herbs, garlic or a little vinegar if it needs more punch.
Are yellow tomatoes ripe, or are they unripe red tomatoes?
Yellow tomatoes are generally varieties bred to ripen yellow; their colour does not mean they are unripe. They belong to the same species as familiar red tomatoes, though varieties differ in sweetness and acidity.
Can you eat yellow tomatoes raw?
Yes. Wash them under running water, remove the stem, and slice or quarter them for salads, sandwiches or salsa; there is no need to peel them.
Source: Canadian Nutrient File 4849 · per 100 g · carbohydrate per EU label, fibre excluded
