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Vitamin C, lycopene, low calorie
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 3:1
Below the ideal 4:1 — a good omega balance.
Different varieties bring different levels of sweetness, acidity, juiciness, and firmness. Cherry tomatoes may add sweetness, while larger fleshy tomatoes provide a fuller texture.
Keep tomatoes that are not fully ripe at room temperature, away from direct sunlight, until they ripen. Once ripe, they can be refrigerated briefly, but letting them warm up before serving improves their flavor.
Store cut tomatoes in a covered container in the refrigerator and use them within 1–2 days when possible. Discard them if they become slimy, smell sour, or develop mold.
Yes, tomatoes can be frozen for soups, sauces, and cooked dishes. Their texture becomes soft after thawing, so they are generally not suitable for fresh salads afterward.
Prolonged high heat can reduce some heat-sensitive vitamins. However, cooking can make lycopene, the red pigment in tomatoes, easier for the body to absorb, especially when tomatoes are eaten with a little olive oil.
No, peeling is unnecessary for most recipes, and the skin adds color and texture. For very smooth sauces or soups, blanch the tomatoes briefly in boiling water and then cool them in cold water to remove the skins easily.
Olive oil, basil, garlic, cheese, eggs, beans, and whole grains all pair well with tomatoes. Fat-containing foods can support lycopene absorption, while tomato acidity helps balance richer dishes.
No, but their acidity can trigger heartburn or reflux symptoms in some people. If you notice symptoms, try a smaller serving, choose cooked tomatoes, and avoid eating them late at night.
There is no strong evidence that tomato seeds cause kidney stones. People with a history of stones should instead follow advice tailored to their specific stone type from a clinician or dietitian.
Choose tomatoes that feel heavy for their size and have vibrant color for their variety, without mold or major bruising. A noticeable fresh tomato aroma near the stem is often a sign of good ripeness.
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.