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Rich charred tomato flavor, low calorie, source of vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
38
KCAL / 100G
Carbs
7.2g
· 71%
Protein
1.3g
· 13%
Fat
0.7g
· 16%
Fiber
1.6g
Vitamins
Vitamin C
13mg · 14% DV
Vitamin A
42µg · 5% DV
B1
0.06mg · 5% DV
B5
0.23mg · 5% DV
Minerals
Sodium
210mg · 9% DV
Potassium ⭐
220mg · 6% DV
Magnesium
13mg · 3% DV
Phosphorus
23mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
0.13g
MONOUNSATURATED
0.18g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Bitterness usually comes from tomato skins or aromatics being burned rather than properly charred. Removing heavily blackened bits and aiming for deep browning instead of scorching keeps the flavor balanced.
Once cooled promptly and stored in a sealed container, it usually keeps for up to 3 days in the refrigerator. Versions with cream or milk are best used sooner.
Yes, it generally freezes well. For the best texture, add cream after reheating rather than before freezing, then stir well when serving.
Pairing it with whole-grain bread, a bean-based side, or a cheese or yogurt topping can make the meal more satisfying. On its own, it is often quite light.
Before training, it can work as a light option if you do not want a heavy meal. After training, it is better paired with a protein-rich food to support recovery and make the meal more complete.
For many people, yes, because it is usually light and easy to portion. But tomato-based foods may trigger discomfort in people with reflux or acid sensitivity, especially late in the evening.
No, cooking does not erase all nutritional value, though some heat-sensitive vitamins can decrease. It can also improve the availability of certain tomato compounds, especially when a little fat is included.
A small amount of oil improves texture and can help the body absorb some fat-soluble compounds from tomatoes. It also softens sharp acidity and rounds out the smoky flavor.
In peak season, ripe fresh tomatoes can give a brighter, sweeter flavor. Outside the season, good canned tomatoes often give more consistent results and can make a better soup.
People with reflux, gastritis, or sensitivity to acidic foods may find it irritating. If using packaged versions, those watching sodium should also check the label.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.