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High in water and low in calories; provides vitamin C and lycopene.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (whole) of Small tomatoes (149 g) has 27 calories. That works out to 18 calories per 100 g. It contains 5.8 g of carbs, 1.3 g of protein, 0.3 g of fat and 1.8 g of fiber. Its 32.8 mg of Vitamin C covers 36% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (whole) · 149 g
27
KCAL / 149G
Carbs
5.8g
· 2% DV
Protein
1.3g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 17% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 27 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 7.45 mg | 0% |
| Total carbohydrate | 5.8 g | 2% |
| Fiber | 1.8 g | 6% |
| Protein | 1.3 g | 3% |
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 cup (whole) | 149 g | 27 kcal |
| 1 piece (small) | 12 g | 2 kcal |
| 1 piece (medium) | 17 g | 3 kcal |
| 1 piece (large) | 25 g | 5 kcal |
| 100 g | 100 g | 18 kcal |
| 1 serving (medium) | 100 g | 18 kcal |
| 1 cup (half) | 149 g | 27 kcal |
| 1 cup (chopped) | 150 g | 27 kcal |
| 1 serving (large) | 200 g | 36 kcal |
Calculated from 18 calories per 100 g.
Small tomatoes often include cherry tomatoes, but the names are not exact synonyms. “Small tomatoes” describes size broadly, while cherry tomatoes are a familiar type; shape, sweetness, and size vary across cultivars.
Keep unripe small tomatoes at room temperature, out of direct sunlight. Once ripe, refrigerate them to slow further ripening; letting them come back to room temperature before serving can make their flavor more noticeable.
Yes, small tomatoes freeze well for cooked dishes. Wash and dry them, then freeze whole or halved in a freezer-safe container. They may turn soft after thawing, so use them in sauces, soups, or stews rather than salads.
Yes, roasting brings out small tomatoes’ sweetness and softens their skins. Arrange them whole or halved on a tray, add a little oil and seasoning, and roast until tender; serve with pasta, grains, or grilled vegetables.
Yes, small tomatoes are commonly eaten raw. Rinse them under running water and add them whole to salads, lunch boxes, or snack plates; cut them in half if you want their juices and flavor to mix into a dish.
Ripe small tomatoes have developed their variety’s full color and feel firm but yield slightly to gentle pressure. Avoid fruit that is deeply wrinkled, leaking, moldy, or unusually soft around the stem.
Small tomatoes often split when they take up water quickly after a dry spell, especially as they ripen. Keep watering more consistent; use split tomatoes promptly if they are otherwise sound, and discard any that are moldy or smell off.
Yes, rinse small tomatoes under clean running water before eating or cutting them. Rub the surface gently, including around the stem, then dry them with a clean towel; soap and produce detergents are not needed.
No, small tomatoes are usually eaten with their skins on, and the thin skins soften during cooking. If you need a very smooth sauce, cook them first and strain out the skins afterward.
Yes, small tomatoes provide water, vitamin C, and lycopene, and make an easy addition to meals or snacks. Their naturally juicy texture works well raw or cooked, without needing much preparation.
Vitamins
Vitamin C
32.78mg · 36% DV
Vitamin K
11.77µg · 10% DV
Biotin
2.24µg · 7% DV
B6
0.12mg · 7% DV
Minerals
Potassium ⭐
353mg · 10% DV
Copper
0.09mg · 10% DV
Manganese
0.17mg · 7% DV
Phosphorus
36mg · 5% DV
Sodium
7.45mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 27 calories in 1 cup (whole) (149 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Small tomatoes are compact varieties of tomato, a fruit native to the Americas. They are usually juicy, with thin skins and a gently sweet, tangy flavour that varies with the variety and ripeness. Eat them whole or halved in salads, add them to sandwiches, or roast them to concentrate their flavour. They work just as well as a quick snack as they do alongside a meal.
They are mostly water and low in calories, while providing vitamin C and lycopene. For a more filling snack, pair them with cheese, hummus or a handful of nuts; roasting with a little oil makes an easy side dish.
Medium
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 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
0.04g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.12g
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Nutrition data compiled from USDA FoodData Central and scientific sources.