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High fiber, healthy fats, antioxidants
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Tomato seed kernels (12 g) has 54 calories. That works out to 450 calories per 100 g. It contains 2.2 g of carbs, 2.8 g of protein, 3.8 g of fat and 1.9 g of fiber. Its 0.1 mg of Copper covers 11% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 12 g
54
KCAL / 12G
Carbs
2.2g
· 1% DV
Protein
2.8g
· 6% DV
Fat
3.8g
· 5% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 16% · Protein 21% · Fat 63%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 54 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 0.54 g | 3% |
| Trans fat | 0 g | |
| Sodium | 0.84 mg | 0% |
| Total carbohydrate | 2.2 g | 1% |
| Fiber | 1.9 g | 7% |
| Protein | 2.8 g | 6% |
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) | 12 g | 54 kcal |
| 1 teaspoon (small) | 4 g | 18 kcal |
| 1 piece (mini) | 5 g | 23 kcal |
| 1 tablespoon (small) | 8 g | 36 kcal |
| 2 tablespoon (large) | 24 g | 108 kcal |
| 1 ounce (medium) | 28 g | 126 kcal |
| 1 serving (medium) | 30 g | 135 kcal |
| 1 pack (medium) | 50 g | 225 kcal |
| 1 cup (medium) | 90 g | 405 kcal |
| 100 g | 100 g | 450 kcal |
Calculated from 450 calories per 100 g.
Yes, tomato seed kernels can be eaten raw. Sprinkle them over salads, soups or yogurt, or eat them on their own; they do not need to be cooked to be safe to eat.
No, tomato seed kernels are not poisonous when eaten as food. Tomato seeds are a normal edible part of the fruit; avoid them if they cause you discomfort or you have a known individual reaction.
Tomato seed kernels have a mild, slightly nutty taste rather than the juicy, tangy flavor of tomato flesh. Lightly toasting them can bring out their flavor, but take them off the heat before they darken.
Add tomato seed kernels to salads, soups, yogurt, homemade bread or crackers for a little crunch. They can also be sprinkled over cooked vegetables; add them near serving time if you want them to stay crisp.
Keep tomato seed kernels in a clean, airtight container in a cool, dry place away from sunlight. Moisture can spoil their texture, while exposure to air and heat can make their natural oils taste stale.
Yes, roast tomato seed kernels gently in a dry pan, stirring often so they heat evenly. Remove them as soon as they become fragrant; prolonged or high-heat roasting can make their flavor bitter.
No, a separated kernel is not the right material for growing a tomato plant. Use whole, viable tomato seeds instead; a kernel that has been removed from the seed coat will not germinate.
Not exactly: a tomato seed is the whole seed, including its outer coat, while a tomato seed kernel refers to the inner part. Product names are not always used consistently, so check what the product actually contains.
No evidence shows that eating tomato seed kernels causes appendicitis. Tomato seeds are generally digested or pass through the digestive tract; persistent or severe abdominal pain should not be attributed to seeds alone.
Tomato seed oil is made by pressing tomato seeds, so the two are related but are not the same product. Tomato seed kernels are eaten as pieces, while the oil is a separate ingredient extracted from seeds.
Vitamins
Vitamin E
0.94mg · 6% DV
B1
0.05mg · 4% DV
B5
0.14mg · 3% DV
B6
0.04mg · 2% DV
Minerals
Copper
0.1mg · 11% DV
Manganese
0.25mg · 11% DV
Magnesium
41mg · 10% DV
Phosphorus
58mg · 8% DV
Potassium ⭐
78mg · 2% DV
Sodium
0.84mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 54 calories in 1 tablespoon (medium) (12 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.
Tomato seed kernels are the small seeds separated from the inside of tomatoes, often dried for use as an ingredient. They have a mild, earthy taste and a tiny, firm crunch; toasting brings out a nuttier flavour. They can be eaten on their own or added to savoury dishes.
Across the Mediterranean and elsewhere, try them sprinkled over salads, stirred into bread dough or used as a crisp topping for soups and dips. They are a concentrated source of fibre and fat, with 16 g of fibre per 100 g. A small spoonful adds texture without much effort; briefly dry-toast the kernels first if you want a more pronounced flavour.
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.
High
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 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
0.54g
MONOUNSATURATED
0.86g
POLYUNSATURATED
2.44g
Omega 6:3 ratio 111:1
Above the ideal 4:1 (111:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.