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Source of lycopene and vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Çengelköy tomato has 18 calories. It contains 3.9 g of carbs, 0.9 g of protein, 0.2 g of fat and 1.2 g of fiber. Its 13.7 mg of Vitamin C covers 15% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
18
KCAL / 100G
Carbs
3.9g
· 1% DV
Protein
0.9g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 17% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 18 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 5 mg | 0% |
| Total carbohydrate | 3.9 g | 1% |
| Fiber | 1.2 g | 4% |
| Protein | 0.9 g | 2% |
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 piece (medium) | 100 g | 18 kcal |
| 1 piece (small) | 50 g | 9 kcal |
| ½ piece (half) | 75 g | 14 kcal |
| 100 g | 100 g | 18 kcal |
| 1 piece (large) | 150 g | 27 kcal |
| 1 serving (medium) | 150 g | 27 kcal |
| 1 cup (chopped) | 180 g | 32 kcal |
| 1 cup (diced) | 180 g | 32 kcal |
| 1 piece (extra large) | 200 g | 36 kcal |
Calculated from 18 calories per 100 g.
The name links the tomato to Çengelköy, a neighborhood in Istanbul, but it does not by itself guarantee a single cultivar or a fixed flavor. Appearance and taste can vary with the seed variety, growing conditions, and ripeness.
The name is associated with a place, but the label alone does not establish that every tomato sold as a Çengelköy tomato belongs to one standardized cultivar. Ask the grower or seller about the seeds and growing location if those details matter to you.
Not necessarily. Tomatoes sold under the Çengelköy name may not all come from the neighborhood itself. If local origin matters, check the seller’s information about where the tomatoes were grown rather than relying on the name alone.
Çengelköy tomatoes are generally at their best during the summer, when tomatoes are naturally in season. Seeing them sold under the same name at other times does not guarantee that they were grown locally or harvested in season.
A ripe Çengelköy tomato should have a rich tomato aroma, even color, and a little give when gently pressed. Avoid tomatoes with mold, deep cracks, or bruised patches; the Çengelköy name alone does not tell you how ripe the fruit is.
Yes, Çengelköy tomatoes work in menemen. Chop them and cook off some of their liquid before adding the eggs, so the dish does not turn watery. The amount of juice varies with how ripe each tomato is.
No, you do not need to peel a Çengelköy tomato before eating it; rinse it under running water first. For a smoother sauce, score the skin, briefly blanch the tomato, and slip off the loosened peel.
Keep unripe Çengelköy tomatoes at room temperature, away from direct sunlight, until they soften and smell ripe. Refrigerate ripe ones if you need to keep them longer, then let them warm up before eating for fuller flavor.
Yes, you can freeze Çengelköy tomatoes, but thawed tomatoes become soft and are better for cooked dishes than salads. Wash and dry them, freeze them whole or chopped, and add them to soups, sauces, or stews after thawing.
No. A Çengelköy tomato is a tomato, while a Çengelköy cucumber is a different vegetable associated with the same Istanbul neighborhood. Check the product label or ask the seller if a market sign simply says “Çengelköy.”
Vitamins
Vitamin C
13.7mg · 15% DV
Vitamin K
7.9µg · 7% DV
B6
0.08mg · 5% DV
Vitamin A
42µg · 5% DV
Minerals
Potassium ⭐
237mg · 7% DV
Copper
0.06mg · 7% DV
Manganese
0.11mg · 5% DV
Phosphorus
24mg · 3% DV
Sodium
5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 18 calories in 100 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.
The Çengelköy tomato is associated with Çengelköy, a neighbourhood on Istanbul’s Asian shore. Ripe, juicy and gently sweet with a refreshing tang, it works well sliced for breakfast, tossed into a salad or layered into a sandwich. In season, try it simply with a little olive oil and salt; it also suits Turkish home cooking, including menemen and chilled soups.
Like other tomatoes, it is low in energy and provides water, some fibre, lycopene and vitamin C. Pair it with eggs, cheese or beans for a more filling meal, or keep things light with leafy greens and a modest drizzle of olive oil.
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 1
Unprocessed
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.08g
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Nutrition data compiled from USDA FoodData Central and scientific sources.