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Rich in lycopene, absorption improved with oil
In season: Summer · Autumn · Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Canned tomatoes with oil (240 g) has 125 calories. That works out to 52 calories per 100 g. It contains 12.5 g of carbs, 3.4 g of protein, 7.2 g of fat and 3.8 g of fiber. Its 22.8 mg of Vitamin C covers 25% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 240 g
125
KCAL / 240G
Carbs
12.5g
· 5% DV
Protein
3.4g
· 7% DV
Fat
7.2g
· 9% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 39% · Protein 11% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 125 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 1.01 g | 5% |
| Trans fat | 0 g | |
| Sodium | 552 mg | 24% |
| Total carbohydrate | 12.5 g | 5% |
| Fiber | 3.8 g | 14% |
| Protein | 3.4 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 240 g | 125 kcal |
| 1 tablespoon (chopped) | 15 g | 8 kcal |
| 2 tablespoon (chopped) | 30 g | 16 kcal |
| 100 g | 100 g | 52 kcal |
| 1 serving (small) | 100 g | 52 kcal |
| ½ cup (chopped) | 120 g | 62 kcal |
| 1 serving (medium) | 180 g | 94 kcal |
| 1 serving (large) | 300 g | 156 kcal |
| 1 can (whole) | 400 g | 208 kcal |
Calculated from 52 calories per 100 g.
Canned tomatoes with oil work well in pasta sauces, stews, soups, and roasted vegetable dishes. Add the tomatoes along with as much of the flavorful oil as the recipe needs, then adjust added salt and fat to taste.
No, draining the oil is optional. It carries tomato flavor and can serve as the cooking fat for a sauce; drain or spoon off some if you want a lighter result or your recipe already contains plenty of oil.
After opening, transfer canned tomatoes with oil to a clean, covered container and refrigerate them. Use them promptly and discard them if you notice mold, an off smell, or other signs of spoilage.
Not completely. Canned tomatoes with oil are generally softer and juicier than sun-dried tomatoes, so they bring more moisture and less chewy texture to a dish. Drain them well if using them in a recipe designed for dried tomatoes.
Yes, you can freeze leftover canned tomatoes with oil. Move them from the can into a freezer-safe container, leaving room for expansion, and thaw them in the refrigerator before adding them to a cooked dish.
Heat canned tomatoes with oil in a pan, crush the tomatoes, and simmer until the sauce reaches your preferred thickness. Add garlic or herbs if you like, and taste before adding extra oil or salt.
No, canned tomatoes with oil are tomato pieces packed with oil, while tomato sauce is usually a smoother, more fully prepared product. You can make a sauce by crushing and simmering the canned tomatoes.
Yes, canned tomatoes with oil can be used as a pizza topping. Drain excess liquid so the crust does not become soggy, then chop or crush the tomatoes and spread them in a thin layer.
Yes, eating tomatoes with oil can improve the absorption of lycopene, a natural tomato pigment. The oil in canned tomatoes with oil makes them convenient to add to a meal that includes this nutrient.
Yes, canned tomatoes with oil can be eaten without further cooking if the product is ready to eat and the can is in good condition. They are often more enjoyable added to toast, salads, or cooked dishes.
Vitamins
Vitamin C
22.8mg · 25% DV
Vitamin E
2.88mg · 19% DV
Vitamin K
18µg · 15% DV
B3
1.92mg · 12% DV
Minerals
Sodium
552mg · 24% DV
Potassium ⭐
576mg · 17% DV
Copper
0.14mg · 16% DV
Manganese
0.29mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 125 calories in 1 cup (chopped) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Canned tomatoes with oil are tomatoes preserved with oil, often ready to spoon into a dish without much preparation. They may be whole, chopped or crushed, and work as a convenient pantry ingredient when fresh tomatoes are out of season.
Use them in pasta sauces, soups, stews or casseroles; the tomato’s bright acidity is rounded by the oil. In Mediterranean-style cooking, they pair well with beans, vegetables, herbs and grains. They provide fibre and lycopene, and the oil helps the body absorb lycopene. Since some oil is already included, you can use less additional oil in the recipe for a lighter result.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.01g
MONOUNSATURATED
4.56g
POLYUNSATURATED
1.15g
Omega 6:3 ratio 15.4:1
Above the ideal 4:1 (15.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.