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Intense flavor, source of lycopene and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
258
KCAL / 100G
Carbs
55.8g
· 73%
Protein
14.1g
· 18%
Fat
3g
· 9%
Fiber
12.3g
Vitamins
Vitamin A
871µg · 97% DV
B3
9.1mg · 57% DV
Vitamin E
6.7mg · 45% DV
Vitamin C
39.2mg · 44% DV
Minerals
Copper
1mg · 111% DV
Potassium ⭐
3427mg · 101% DV
Phosphorus
356mg · 51% DV
Iron
9mg · 50% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.38g
MONOUNSATURATED
0.56g
POLYUNSATURATED
1.63g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Soak them in enough hot water to cover for about 15–30 minutes. For extra flavor, use warm vegetable stock or a mixture of olive oil, garlic, and herbs instead.
Some water-soluble compounds may move into the soaking liquid, but a short soak does not remove all of their nutritional value. Use the soaking liquid in soup, sauce, or grains to retain flavor and make use of it.
Keep unopened packages in a cool, dry, dark place until the best-before date. Once opened, store them in an airtight container in the refrigerator; discard oil-packed tomatoes if they develop mold, fizzing, or an off smell.
Yes. Divide them into small portions and freeze in an airtight container or freezer bag. They can be added directly to hot dishes or thawed in the refrigerator before use.
Salt is added to some commercial products for flavor and preservation, and the amount varies widely by brand. If they taste too salty, briefly rinse or soak them and check the label for sodium before buying.
Removing water concentrates the sweet, tangy, and savory flavor of tomatoes. Fresh tomatoes are juicier and milder, while dried tomatoes add a deeper, more intense taste to sauces, sandwiches, and pasta dishes.
They work especially well with olive oil, garlic, basil, cheese, chickpeas, lentils, eggs, and chicken. Chop a small amount into salads, omelets, pasta sauces, hummus, or grain dishes for a concentrated savory flavor.
On their own, they can be quite concentrated and may make some people thirsty before exercise, especially salted varieties. After training, they fit well in a meal with a protein source such as eggs, yogurt, legumes, or chicken.
Small amounts are usually fine as part of an evening meal. However, the acidity of tomatoes and the oil in marinated products may worsen reflux or heartburn when eaten close to bedtime.
People managing high blood pressure or following a sodium-restricted diet should choose unsalted or lower-sodium versions when possible. Those with tomato allergy, reflux, gastritis, or a medically prescribed kidney diet may need to limit them or seek 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.