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Rich tomato flavor, source of lycopene, adds color and taste to dishes
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Tat tomato paste (16 g) has 13 calories. That works out to 82 calories per 100 g. It contains 3 g of carbs, 0.7 g of protein, 0.1 g of fat and 0.6 g of fiber. Its 176 mg of Potassium covers 5% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 16 g
13
KCAL / 16G
Carbs
3g
· 1% DV
Protein
0.7g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 18% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 13 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 208 mg | 9% |
| Total carbohydrate | 3 g | 1% |
| Fiber | 0.6 g | 2% |
| Protein | 0.7 g | 1% |
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 tablespoon (medium) | 16 g | 13 kcal |
| 1 teaspoon (small) | 5 g | 4 kcal |
| 2 tablespoon (large) | 32 g | 26 kcal |
| 1 can (small) | 70 g | 57 kcal |
| 100 g | 100 g | 82 kcal |
| 1 can (medium) | 140 g | 115 kcal |
| 1 cup (large) | 250 g | 205 kcal |
| 1 can (large) | 400 g | 328 kcal |
| 1 pack (jumbo) | 830 g | 681 kcal |
Calculated from 82 calories per 100 g.
Tat tomato paste is used to add concentrated tomato flavor and color to dishes such as soups, stews, and pasta sauces. Stir it into the pan near the start of cooking, then add liquid so it blends evenly into the dish.
Store opened Tat tomato paste in the refrigerator in a clean, airtight container. Use a clean spoon each time and keep the lid closed; discard it if you see mold or notice an unusual smell.
Yes, you can freeze Tat tomato paste in small portions in a sealed container or ice-cube tray. Add a frozen portion straight to a hot pan or let it thaw in the refrigerator before using.
No. Tat tomato paste is thicker and more concentrated than tomato purée, so it contributes stronger flavor in a smaller amount. Purée is more liquid and usually needs to cook down further to reach the same intensity.
Yes, but dilute Tat tomato paste with water or stock first because it is much more concentrated than ready-to-use tomato sauce. Add liquid gradually until the mixture reaches the consistency your recipe needs.
It is usually best to cook Tat tomato paste briefly in oil before adding liquid. This helps blend its flavor into the dish; stir continuously and avoid letting the paste scorch, which can make it taste bitter.
Another tomato paste is the closest substitute for Tat tomato paste. Tomato purée can work if you use more and reduce other liquid in the recipe; ketchup is a poor match because it is sweeter and seasoned.
Yes, you can turn Tat tomato paste into a quick pizza sauce by mixing it with water until spreadable and seasoning it with herbs, garlic, or salt. Use a thin layer so the crust does not become soggy.
Start with a small spoonful of Tat tomato paste for a pot of stew, then add more if you want a deeper tomato flavor. Fry it briefly with the aromatics before adding broth or water.
No, cooking does not destroy all the lycopene in Tat tomato paste. Heat can make lycopene easier for the body to use, and serving the paste in a dish containing some fat can support its absorption.
Vitamins
B6
0.06mg · 4% DV
Vitamin C
3.36mg · 4% DV
Vitamin E
0.48mg · 3% DV
B3
0.27mg · 2% DV
Minerals
Sodium
208mg · 9% DV
Potassium ⭐
176mg · 5% DV
Copper
0.03mg · 3% DV
Phosphorus
13mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 13 calories in 1 tablespoon (medium) (16 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.
Tat tomato paste is made by cooking down tomatoes until they form a thick, concentrated paste. A familiar pantry staple in Turkish cooking, it brings a deep tomato flavour and rich red colour to dishes without needing a large amount.
In Turkey it is commonly stirred into hot oil with onion at the start of cooking, then used in soups, stews, bean dishes, bulgur pilaf and fillings. It can also be spread thinly on bread, often with other savoury toppings. Tomato paste contributes lycopene; per 100 g, Tat tomato paste provides 82 calories and 3.7 g of fibre. Its flavour is concentrated, so start with a small spoonful and adjust to taste; use less oil when sautéing for a lighter 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 3
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
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Nutrition data compiled from USDA FoodData Central and scientific sources.