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Grown at high altitudes, more flavorful and nutrient-rich tomato.
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
14mg · 16% 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
✓ 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.
It is often valued for a more concentrated flavor, firmer flesh, and brighter acidity. The exact difference depends on altitude, growing conditions, and how ripe it was when picked.
If they are not fully ripe, room temperature usually preserves flavor better. Once cut, or once very ripe, they should be refrigerated and eaten soon.
If you plan to store them for a while, it is usually better not to wash them first because extra moisture can speed spoilage. Wash them just before eating or preparing.
Yes, but the texture becomes softer after thawing. They are usually best frozen for soups, sauces, and cooked dishes rather than fresh salads.
Cooking can reduce some heat-sensitive vitamins, but it does not make the tomato nutritionally useless. Gentle cooking still keeps it a valuable vegetable in the diet.
It works well with olive oil, cheese, eggs, fresh herbs, and legumes. Pairing it with a source of fat can help your meal make better use of some tomato compounds.
On its own it is very light, so before training it is often better combined with protein or another carbohydrate source. After training, it fits well into omelets, sandwiches, or salads.
For most people, eating tomato at night is not a problem by itself. But people with reflux or a sensitive stomach may notice discomfort from its acidity later in the day.
Most people can eat it without issue, but those with reflux, gastritis, or mouth irritation may find acidic tomatoes uncomfortable. Anyone on a medically restricted diet should consider it within their overall eating plan.
Usually no; the seeded part adds juiciness and flavor. You might remove them only when you want a thicker sauce or a less watery salad.
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.