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Sweet, juicy, low-calorie, source of vitamin C and lycopene
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
18
KCAL / 100G
Carbs
3.5g
· 72%
Protein
0.9g
· 19%
Fat
0.2g
· 9%
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
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
0.04g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
If they are not fully ripe, room temperature usually preserves flavor better. Once ripe, refrigeration can extend freshness for a short time, but letting them come back to room temperature before eating improves taste.
It is usually better to wash them right before eating. Storing them wet can encourage faster softening and spoilage.
Yes, but freezing changes their texture and makes them softer after thawing. They are usually best used in soups, sauces, or cooked dishes rather than fresh salads once frozen.
Cooking can reduce some heat-sensitive vitamins, but it does not make them nutritionally useless. Gentle, shorter cooking generally preserves quality better than prolonged high heat.
On their own, they are light, so pairing them with foods like yogurt, cheese, eggs, legumes, or whole grains makes the meal more balanced and satisfying. Olive oil also works well for flavor and meal structure.
They can fit either time because they are light and easy for many people to eat. After training, they are more useful when combined with a protein-rich food rather than eaten alone.
Yes, most people can eat them in the evening without any issue. However, people with reflux or a sensitive stomach may find acidic foods like tomatoes less comfortable late at night.
Not necessarily; sweetness alone does not make one tomato healthier than another. The main differences are usually flavor, acidity, and how they are used in meals.
Usually no. The skin is edible, and peeling is mostly a texture choice for very smooth sauces or for people who find tomato skins irritating to digest.
People with reflux, gastritis, or sensitivity to acidic foods may need to watch portion size and timing. Rarely, tomatoes can also trigger allergy-like reactions in some individuals.
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Nutrition data compiled from USDA FoodData Central and scientific sources.