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Fresh, juicy, low-calorie tomato variety
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
0.08g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
If they are not fully ripe, room temperature usually preserves flavor and texture better. Once ripe, refrigerate only if you will not eat them soon, and let them warm slightly before serving for better taste.
Cut tomatoes usually keep for about 1-2 days in an airtight container in the refrigerator. They lose texture and release water quickly, so they are best eaten soon after slicing.
Yes, but freezing softens their texture after thawing. They are usually better for soups, sauces, or cooked dishes than for fresh salad once frozen.
No, cooking does not make them nutritionally useless. Some heat-sensitive vitamins can decrease, while lycopene may become easier for the body to use, especially when eaten with a little fat.
Often yes. Tomato compounds such as carotenoids are absorbed better when eaten with a source of fat like olive oil.
For some people, yes, especially if they have reflux or a sensitive stomach. Their natural acidity can trigger discomfort, so eating them with other foods may be easier to tolerate.
This is a common claim, but for normal everyday eating there is no strong evidence that the combination is harmful or cancels out the benefits. Eating a variety of vegetables regularly matters far more.
They can work as a light, hydrating food, but on their own they are not a complete recovery option because they are low in protein and energy. After training, pair them with protein-rich foods such as yogurt, cheese, eggs, or legumes.
Usually not in any dramatic way. Differences depend more on variety, ripeness, and growing conditions than on the label, so taste, texture, and intended use are often the practical deciding factors.
People with reflux, acid-sensitive stomach symptoms, or tomato allergy may need to be careful. In some individuals, tomatoes can also trigger mouth irritation or worsen symptoms when eaten in large amounts.
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.