Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Low calorie, source of vitamin C and lycopene
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
5 piece (medium) of Grape Tomato (80 g) has 14 calories. That works out to 18 calories per 100 g. It contains 3.1 g of carbs, 0.7 g of protein, 0.2 g of fat and 1 g of fiber. Its 11.2 mg of Vitamin C covers 12% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Grape tomatoes are small, oval tomatoes with smooth skins and firm, juicy flesh. They may be sold loose or still attached to short green stems, and are now grown in many parts of the world. Their flavour is usually sweet with a gentle tang, and their firmer texture makes them easy to eat whole. Add them raw to salads, lunch boxes and sandwiches, serve them as a snack, or roast them until their skins wrinkle and the centres soften. They are low in calories and provide vitamin C and lycopene; 100 g has 18 calories. For a quick, lighter side, toss them with herbs and a little olive oil, or pair them with grains and greens.
Selected: 100 g
18
KCAL / 100G
Carbs
3.9g
· 1% DV
Protein
0.9g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 17% · Fat 9%
Vitamins
Vitamin C
14mg · 16% DV
Vitamin K
7.9µg · 7% DV
Vitamin A
42µg · 5% DV
B5
0.27mg · 5% DV
Minerals
Potassium ⭐
237mg · 7% DV
Magnesium
11mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
10mg · 1% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 18 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Grape tomatoes are usually oval, firmer, and less juicy, while cherry tomatoes are rounder and often softer. Their shape and sturdier flesh make grape tomatoes handy for packed lunches and salads where you want the pieces to hold their shape.
They are called grape tomatoes because their small, elongated fruits resemble grapes and often grow in clusters. Despite the name, they are tomatoes, not a type of grape, and their firm texture distinguishes them from many round cherry tomatoes.
Keep firm, unripe grape tomatoes at room temperature, away from direct sunlight, so they can finish ripening. Once ripe, refrigerate them if you need to keep them longer; letting them warm up before eating brings back more of their aroma.
Discard grape tomatoes that are moldy, leaking, or badly split, or that have a sour or fermented smell. A few wrinkles or slight softness can mean they are past their best, but do not by themselves prove that the tomatoes are unsafe.
Yes, rinse grape tomatoes under clean running water just before eating or preparing them. Rub around the stem attachment gently, where dirt can collect, and dry them with a clean towel; washing them before storage can make them spoil sooner.
Yes, grape tomatoes freeze well for cooking, but thawing makes them soft and watery, so they will not keep their fresh salad texture. Freeze them whole after washing and drying, then add them straight to a simmering sauce, soup, or roast.
Grape tomatoes often split when they take up water quickly as they ripen, especially after a dry spell followed by heavy watering or rain. Pick split fruit promptly and use it soon if it has no mold or other signs of spoilage.
Not necessarily; sweetness varies with the tomato variety and how ripe it is. Grape tomatoes are often less juicy and firmer, which can make their flavor seem more concentrated, but a ripe cherry tomato may taste just as sweet or sweeter.
Yes, whole grape tomatoes can be roasted, and their firm skins help them keep their shape until they soften and burst. Spread them in a single layer with a little oil and seasoning; cut them first if you want them to cook faster.
No, grape tomatoes can be cooked with their seeds and the surrounding pulp left in. Remove that center only when you specifically want a drier filling or a less watery sauce; otherwise, keeping it adds tomato flavor and avoids unnecessary waste.
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.