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Vitamin C, lycopene, low calorie
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Tomato (120 g) has 22 calories. That works out to 18 calories per 100 g. It contains 4.7 g of carbs, 1.1 g of protein, 0.2 g of fat and 1.4 g of fiber. Its 16.4 mg of Vitamin C covers 18% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Tomato is a juicy, fleshy fruit from the Americas that is treated as a vegetable in cooking and is now grown and eaten around the world. When ripe, it balances gentle sweetness with a refreshing tang. It is sliced into salads and sandwiches, served raw with meals, or cooked into sauces, soups and stews; roasting brings out a deeper, sweeter flavour. It is low in calories and provides vitamin C and lycopene; 100 g contains 18 calories. For an easy, light meal, pair Tomato with leafy greens, cucumber and herbs, or add it to beans, eggs or whole-grain toast.
Selected: 100 g
18
KCAL / 100G
Carbs
3.9g
· 1% DV
Protein
0.9g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 17% · Fat 9%
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
High
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 18 calories in 100 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.
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
✓ 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.
Botanically, a tomato is a fruit because it develops from a flower and contains seeds. In cooking, it is treated as a vegetable because it is usually used in savory dishes rather than desserts.
Tomatoes often split when they take up water quickly after a dry spell, causing the skin to crack as the fruit expands. Keeping watering consistent and picking ripe tomatoes promptly can reduce splitting.
Tomatoes can taste mealy when their cells break down, often after chilling during storage or as the fruit ages. Choose firm, fragrant tomatoes and avoid keeping them cold before they are fully ripe.
Dogs can eat small amounts of ripe, red tomato flesh, but avoid green tomatoes, leaves, and stems, which contain higher levels of compounds that can be harmful. Remove the stem and offer plain tomato, not seasoned sauce.
Yes, tomatoes belong to the nightshade family, alongside peppers, potatoes, and eggplants. Most people can eat them safely; the fact that a food is a nightshade does not by itself make it harmful.
No, tomato seeds do not generally cause kidney stones. Tomatoes contain oxalates, but eating their seeds is not a usual cause of stones; people with recurrent stones may need individualized dietary advice from a clinician.
No, tomato leaves are not considered edible. They contain compounds that can cause illness if eaten in enough quantity, so remove the leaves and stems before cooking or serving tomatoes.
Neither form is always healthier: raw tomatoes retain their fresh texture, while cooking makes lycopene easier for the body to use. Use both in meals; adding a little oil to cooked tomato dishes can aid lycopene absorption.
Leave tomatoes at room temperature, away from direct sunlight, until they soften slightly and smell fragrant. To speed ripening, place them in a paper bag with a ripe banana or apple, then check them daily.
No, wash tomatoes just before eating or cooking them rather than before storage. Extra moisture can encourage spoilage; keep unwashed tomatoes dry and discard any with mold or soft, leaking spots.
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Nutrition data compiled from USDA FoodData Central and scientific sources.