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Rich in vitamin C and lycopene, low calorie, juicy and fresh
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
14mg · 16% 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 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
If they are not fully ripe, room temperature usually preserves flavor better. Once fully ripe, refrigeration can slow softening for a short time, but letting them come back to room temperature before eating improves taste.
Yes, excess surface moisture can speed up softening and mold growth. It is usually best to wash them just before eating.
Peeling removes some of the fiber because much of it is in or near the skin. The tomato still provides water, flavor, and useful plant compounds after peeling.
Long, high-heat cooking can reduce some heat-sensitive vitamins. On the other hand, cooking can increase the availability of lycopene and some other tomato compounds.
Tomato carotenoids are absorbed better when eaten with some fat. That makes olive oil a practical and flavorful pairing in salads, sauces, and roasted dishes.
On their own, they are not a major pre-workout fuel because they are very light. After training, they work well as part of a meal with protein-rich foods such as eggs, yogurt, tuna, or chicken.
For most people, no. But if you are prone to acid reflux or heartburn, tomatoes may trigger symptoms when eaten late in the evening.
Not necessarily. Cluster tomatoes are often sold on the vine, which can improve freshness and aroma, but overall nutrition depends more on variety, ripeness, and growing conditions than on the label alone.
Yes, especially for later use in soups, sauces, and cooked dishes. After thawing, the texture becomes softer, so they are usually less appealing for raw salads.
People with reflux, frequent heartburn, or sensitive stomachs may find acidic tomatoes irritating. Anyone with a tomato allergy or known intolerance should also be cautious.
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Nutrition data compiled from USDA FoodData Central and scientific sources.