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Low calorie, source of vitamin C and lycopene
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
0.05g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Whole tomatoes usually keep better flavor at room temperature, but once sliced they should be refrigerated in a covered container. For best freshness and food safety, eat them soon after cutting.
Yes, but the texture becomes soft and watery after thawing. Frozen and thawed slices work better in soups, sauces, or cooked dishes than in sandwiches or salads.
Tomatoes naturally contain a lot of water, and slicing exposes that moisture; salt pulls even more out. Slice them just before serving, pat them dry, and add salt at the end to limit excess liquid.
Pat the slices dry and place them between drier ingredients instead of directly against the bread. Lettuce, cheese, or deli meat can act as a barrier and help the sandwich hold up longer.
Tomato is light on its own, so pairing it with protein and healthy fats makes the meal more satisfying. Good options include eggs, cheese, yogurt-based dishes, tuna, olive oil, or avocado.
Not completely; heat can reduce some delicate vitamins, but cooking also concentrates flavor. It may also improve the availability of some beneficial tomato compounds.
By itself, it is too light to serve as a full pre- or post-workout food. It works well as part of a more balanced meal or snack that includes protein and a stronger source of energy.
For most people, no. But if you are prone to acid reflux or stomach irritation, tomato may be uncomfortable late in the evening because of its natural acidity.
It depends on the use: in salads it adds juiciness and freshness, while in sandwiches it adds moisture and brightness. Firmer tomatoes usually hold their shape better in sandwiches, while very ripe ones shine in salads.
People with reflux, gastritis, or mouth irritation may find tomato too acidic. Those on potassium-restricted diets for kidney disease should also follow their clinician’s advice on portion size.
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.