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High vitamin C, low calorie, antioxidant
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 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
0.05g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
It is generally valued for a fuller tomato aroma, balanced acidity, and a more noticeable fresh flavor. That makes it especially appealing in salads, breakfast plates, and other raw uses.
If it is not fully ripe yet, room temperature usually preserves flavor development better. Once ripe, it can be refrigerated for short-term storage, though very cold temperatures may dull its taste somewhat.
Once cut, it should be kept in a sealed container in the refrigerator and ideally eaten within 1–2 days. Over time it will release more liquid and soften.
Yes, especially for sauces, soups, and cooked dishes. After thawing, the texture becomes much softer, so it is usually less suitable for fresh salads.
Cooking can reduce some heat-sensitive vitamins, but it does not make the tomato nutritionally useless. It still contributes fiber and other beneficial plant compounds, and cooking can change how some of those compounds are absorbed.
It works well with olive oil, white cheese, cucumber, fresh herbs, eggs, and legumes. These combinations can make a meal more satisfying and more balanced in flavor.
For most people, yes, but its natural acidity may bother sensitive stomachs. If you are prone to heartburn or reflux, eating it with other foods may feel more comfortable.
It is usually a light food, but in some people its acidity may trigger reflux or stomach discomfort late in the evening. If that happens, a smaller portion or a cooked form may be easier to tolerate.
Usually no; the skin is edible and contributes to fiber intake when the tomato is washed well. Peeling is mainly useful for very smooth sauces or for people who find tomato skin irritating to digest.
Most people can eat it without issue, but those with tomato allergy, reflux, or gastritis may need caution. People following a medically restricted diet should also consider their individual advice.
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.