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Vitamin C, fiber, low calorie, antioxidant
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
18
KCAL / 100G
Carbs
3.1g
· 70%
Protein
0.9g
· 20%
Fat
0.2g
· 10%
Fiber
1g
Vitamins
Vitamin C
16mg · 18% DV
Vitamin K
7.9µg · 7% DV
B5
0.27mg · 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
0.05g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
They often taste milder, sweeter, and less acidic, although flavor varies by variety and ripeness. Their gentle flavor works especially well in salads, snacking, and roasting.
Ripe tomatoes generally keep their best flavor at room temperature, away from direct sunlight. Refrigerate only very ripe tomatoes if needed to slow spoilage, then let them warm slightly before eating.
Store them unwashed, remove any split or damaged tomatoes, and keep them in a breathable container. Wash them just before use to reduce excess moisture and mold growth.
Yes, they can be frozen whole or halved. They become soft after thawing, so they are best used in sauces, soups, pasta dishes, or roasted recipes rather than fresh salads.
Prolonged high heat can reduce some heat-sensitive vitamins. However, cooking tomatoes with a little oil can make certain carotenoids easier for the body to absorb.
Tomatoes picked before full ripeness can taste sharper or more astringent. A short time at room temperature may improve their flavor, but discard tomatoes with off odors, mold, or signs of spoilage.
They pair well with olive oil, basil, mozzarella, feta, eggs, chickpeas, and whole grains. Adding a small amount of fat can also support absorption of fat-soluble tomato compounds.
They can be a light pre-workout snack if they sit comfortably in your stomach. After training, pair them with a protein-rich food such as yogurt, eggs, cheese, or legumes for a more balanced meal.
Not for everyone, but tomatoes can trigger reflux or heartburn in sensitive people. If symptoms occur, try a smaller serving or eat them earlier in the evening.
Neither color is universally healthier; the colors reflect different mixes of plant pigments. Red tomatoes are usually richer in lycopene, while yellow varieties add useful variety to the diet.
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.