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Fresh tomato, salted, extra sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
19
KCAL / 100G
Carbs
3.2g
· 70%
Protein
0.9g
· 20%
Fat
0.2g
· 10%
Fiber
1.2g
Vitamins
Vitamin C
14mg · 16% DV
Vitamin K
7.9µg · 7% DV
Vitamin A
42µg · 5% DV
B5
0.27mg · 5% DV
Minerals
Sodium
350mg · 15% DV
Potassium ⭐
210mg · 6% DV
Magnesium
11mg · 3% DV
Phosphorus
24mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Salt draws out some of the tomato’s water, which concentrates its sweet, tart, and savory notes. That makes the flavor stand out more in salads, sandwiches, and spreads.
Keep it refrigerated in a clean container, ideally covered by its own brine if there is one. Using clean utensils helps reduce spoilage.
Yes, but the texture usually softens after thawing. It is best used later in soups, sauces, or cooked dishes rather than eaten for crunch.
It works well with eggs, cheese, olive oil, legumes, and grains. Its concentrated flavor can quickly add depth to otherwise plain meals.
If it tastes too salty, a quick rinse or short soak can make it milder. This reduces surface salt without fully removing its character.
No, not completely; cooking can lower some heat-sensitive vitamins, but it does not make the food nutritionally empty. It still contributes fibre and overall food value.
On its own, it is not much of a recovery food because it is low in protein. It fits better as part of a meal with protein-rich foods such as eggs, yogurt, or beans.
Usually not, because it is low in energy density. However, its salty taste may make some people feel thirstier later in the evening.
People who need to limit sodium should be more cautious with it. That can include those with high blood pressure, kidney disease, or a tendency to retain fluid.
It contains fibre, but it is not a stand-alone fix. It is more helpful as part of an overall pattern that includes enough fluids and other fibre-rich foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.