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Source of lycopene and vitamin C
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.08g
Plum tomatoes provide 18 calories per 100 g. They are a low-calorie vegetable option.
Plum tomatoes contain 0.9 g of protein per 100 g. They are not a major protein source.
Plum tomatoes have 3.9 g of carbohydrates per 100 g. This can fit into lower-carbohydrate eating plans depending on portion size.
Yes, plum tomatoes are listed as keto-compatible. They contain 3.9 g of carbohydrates per 100 g, so portions can be planned around individual daily targets.
Plum tomatoes have a glycemic index of 15. This is considered a low GI value.
Yes, plum tomatoes provide 1.2 g of fiber per 100 g. They can contribute to the fiber content of a meal.
No, plum tomatoes are very low in fat. They contain 0.2 g of fat per 100 g.
Yes, plum tomatoes are compatible with vegan and vegetarian diets. They are also listed as suitable for pescatarian, paleo, Mediterranean, flexitarian, and sattvik diets.
Yes, plum tomatoes are compatible with a gluten-free diet. They are an unprocessed vegetable.
No, plum tomatoes are classified as unprocessed. They are a fresh vegetable.
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Nutrition data compiled from USDA FoodData Central and scientific sources.