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Contains lycopene and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
58
KCAL / 100G
Carbs
4.8g
· 34%
Protein
1.1g
· 8%
Fat
3.6g
· 58%
Fiber
1.5g
Vitamins
Vitamin C
10.5mg · 12% DV
Vitamin A
42µg · 5% DV
B6
0.08mg · 5% DV
Vitamin E
0.7mg · 5% DV
Minerals
Potassium ⭐
230mg · 7% DV
Sodium
110mg · 5% DV
Magnesium
11mg · 3% DV
Phosphorus
24mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.5g
MONOUNSATURATED
1.7g
POLYUNSATURATED
1g
Omega 6:3 ratio 31.7:1
Above the ideal 4:1 (31.7:1).
Not usually when the cooking time is short. Prolonged high heat can lower some heat-sensitive vitamins, but sautéing mainly changes texture and concentrates flavor as water cooks off.
Underripe tomatoes, very high heat, or overcooking can make the flavor harsher. Using ripe tomatoes and cooking them briefly usually gives a sweeter, rounder taste.
They work well with eggs, legumes, grilled vegetables, whole grains, and yogurt-based dishes. Pairing them with a protein-rich food can make the meal more balanced and filling.
Neither is simply better in every way. Cooking can improve the availability of some tomato compounds, while raw tomatoes may retain more of certain heat-sensitive vitamins.
They can fit either time if they sit well in your stomach. For better recovery or staying power, they are usually more useful as part of a meal that also includes protein or another substantial food.
Yes, but some people find tomatoes trigger reflux or heartburn later in the evening. If that happens, keep the portion smaller or eat them earlier.
Once cooled and refrigerated in a sealed container, they are best eaten within 2 to 3 days. Do not leave them at room temperature for long periods.
Yes. The texture may become softer after thawing, but they still work well in sauces, soups, and cooked dishes.
Use a preheated pan, avoid overcrowding, and cook just long enough to soften them. Slow cooking over low heat can make the oil feel heavier and the tomatoes less fresh-tasting.
People with reflux, gastritis, or tomato sensitivity may notice symptoms worsen. If they are prepared with a lot of oil or salt, those managing energy intake or blood pressure should also be mindful.
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.