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Source of fiber and vitamin C, low calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
18
KCAL / 100G
Carbs
3.9g
· 74%
Protein
0.9g
· 17%
Fat
0.2g
· 9%
Fiber
1.2g
Vitamins
Vitamin C
13.7mg · 15% DV
Vitamin K
7.9µg · 7% DV
Vitamin A
42µg · 5% DV
B6
0.08mg · 5% DV
Minerals
Potassium ⭐
237mg · 7% DV
Magnesium
11mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
10mg · 1% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Chopped tomatoes break down faster in sauces, soups, and braises because they are already peeled and cut. Fresh tomatoes are usually better when you want a firmer texture, such as in salads or quick sautés.
Once opened, transfer them out of the can into a sealed container and refrigerate. They are best used within 2 to 3 days.
Yes, they freeze well in airtight containers or portioned freezer bags. The texture softens after thawing, so they are best used in cooked dishes rather than raw preparations.
Cooking can reduce some heat-sensitive vitamins, but chopped tomatoes still add fibre, flavor, and volume to meals. Gentle simmering is usually a better approach than prolonged high heat.
Slow cooking helps mellow acidity naturally. Cooking them with onion, carrot, or a little olive oil can round out the flavor without relying on lots of sugar.
They work well with lentils, beans, chickpeas, eggs, fish, minced meat, and pasta. Pairing them with protein-rich foods can make a meal more balanced and satisfying.
On their own, they are not usually substantial enough for workout nutrition because they are mostly used as a base ingredient. Around training, they fit better as part of a meal that also includes protein and a more filling carbohydrate source.
For many people they are fine, but their acidity may bother those with reflux or a sensitive stomach, especially late in the evening. If that applies to you, smaller portions and well-cooked dishes are often easier to tolerate.
No, they can differ in tomato variety, harvest ripeness, texture, and whether salt or acidity regulators are added. A shorter ingredient list is often a useful sign of a simpler product.
Most people can eat them regularly, but those with reflux, gastritis, or a tomato sensitivity may need to limit them. If you use salted versions often, it is also worth watching your overall sodium intake.
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Nutrition data compiled from USDA FoodData Central and scientific sources.