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Grated tomatoes preserved by fermentation; can be high in sodium.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Grated Tomato Pickle (15 g) has 3 calories. That works out to 20 calories per 100 g. It contains 0.6 g of carbs, 0.2 g of protein, 0 g of fat and 0.2 g of fiber. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
3
KCAL / 15G
Carbs
0.6g
· 0% DV
Protein
0.2g
· 0% DV
Fat
0g
· 0% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 25% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 3 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 165 mg | 7% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0.2 g | 1% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 3 kcal |
| 1 teaspoon (small) | 5 g | 1 kcal |
| 2 tablespoon (large) | 30 g | 6 kcal |
| 1 serving (small) | 30 g | 6 kcal |
| 0.25 cup (quarter) | 60 g | 12 kcal |
| 1 serving (medium) | 60 g | 12 kcal |
| 100 g | 100 g | 20 kcal |
| ½ cup (half) | 120 g | 24 kcal |
| 1 cup (whole) | 240 g | 48 kcal |
Calculated from 20 calories per 100 g.
Grated tomato pickle is a tangy condiment made by fermenting grated tomatoes with salt. Unlike a smooth cooked tomato sauce, it keeps a fresh, sharp tomato flavor and is usually served in small amounts alongside meals.
Grated tomato pickle is made by mixing grated ripe tomatoes with salt and fermenting them in a clean jar. Follow a tested recipe for the proportions, keep the tomatoes covered by their liquid, and refrigerate the pickle once fermented.
Grated tomato pickle is ready when it has developed a pleasantly sour taste and smell; slight bubbling can indicate active fermentation. The timing varies with the recipe and room temperature, so use the recipe’s guidance rather than relying on a fixed number of days.
Yes, grated tomato pickle should be refrigerated after fermentation to slow further changes and help preserve its quality. Keep the tomatoes beneath the liquid, close the jar between servings, and use a clean utensil to take some out.
Grated tomato pickle with fuzzy mold, a rotten or unpleasant smell, or an unusually slimy texture should be discarded. Do not scrape off surface mold and eat what remains, since contamination may extend beyond the visible spot.
Grated tomato pickle goes well with rice, beans, grilled meats, eggs, and simple savory dishes that benefit from a sharp tomato condiment. Add a little at a time, since its sour and salty flavor can quickly dominate a meal.
No, grated tomato pickle is not a direct substitute for tomato paste: it is wetter, fermented, sour, and often salty. You can add it to sauces or stews for tang, but adjust the recipe’s liquid and salt.
Bubbles in grated tomato pickle can be a normal sign that fermentation is producing gas. Keep the tomatoes under their liquid, but discard the batch if bubbling comes with fuzzy mold, a rotten smell, or an unusual slimy texture.
Ripe tomatoes are generally the better choice for grated tomato pickle because they grate easily and give the condiment its familiar juicy tomato texture. Very firm, unripe tomatoes can make the result less juicy and more sharply vegetal.
Yes, grated tomato pickle can be cooked into a sauce, soup, or stew for a tangy tomato flavor. Heating reduces the live microorganisms from fermentation, and the pickle’s saltiness means you should taste the dish before adding more salt.
Vitamins
Vitamin C
1.5mg · 2% DV
Vitamin K
1.19µg · 1% DV
B6
0.01mg · 1% DV
Vitamin A
6.3µg · 1% DV
Minerals
Sodium
165mg · 7% DV
Potassium ⭐
35mg · 1% DV
Copper
0.01mg · 1% DV
Manganese
0.02mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 3 calories in 1 tablespoon (medium) (15 g):
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Walking (5 km/h)
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Running (8 km/h)
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Cycling
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Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Grated tomato pickle is made by grating ripe tomatoes and fermenting them, usually with salt. Its soft, juicy consistency and tangy flavour can vary with the fermentation time, and it is commonly served as a Turkish-style pickle or relish.
Use a small spoonful alongside meals such as beans, rice or grilled foods, or stir it into a dish for a bright, savoury edge. It is low in calories, while the salt content can be high, so taste it before adding extra salt to the meal. A little goes a long way as a condiment.
Low
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.
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
0g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.01g
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Nutrition data compiled from USDA FoodData Central and scientific sources.