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Fresh, 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
0.08g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Both can be useful in different ways. Raw tomato keeps its fresh texture, while cooking can increase the availability of some tomato compounds.
Once sliced, they are best eaten within 1-2 days if stored in an airtight container in the refrigerator. Over time they release water, soften, and lose flavor.
Yes, but the texture becomes much softer after thawing. They are usually better for soups, sauces, or cooked dishes than for fresh salads after freezing.
Slicing breaks the cell structure, so the tomato starts releasing liquid. Cutting them just before serving and adding salt at the end helps reduce excess moisture.
Yes, they can be a light, refreshing part of breakfast. They pair especially well with eggs, cheese, olives, or whole-grain bread for a more balanced meal.
On their own, they are too light to be a full pre- or post-workout choice. They work better as part of a meal or snack that also includes protein and a stronger energy source.
They go well with olive oil, cheese, eggs, cucumber, leafy greens, and sandwiches. Adding some fat can also help with absorption of certain fat-soluble compounds.
For most people, daily tomato intake is fine as part of a varied diet. People with reflux, stomach sensitivity, or a specific tomato intolerance may need to limit the amount.
Usually no. The skin helps hold the slice together, though peeling may make sense if the skin is very tough or someone finds it hard to digest.
Look for tomatoes with a vibrant color, a fresh smell, and no major bruising or splits. They should feel firm but not hard, since overly soft tomatoes tend to collapse and leak more juice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.