Tomatoesred, ripe, cooked, with salt
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Nutrition Facts
Serving size1 NLEA serving (121 g)
Amount per serving
Calories
% Daily Value*
Total Fat 0.13 g0%
Saturated Fat 0.02 g0%
Trans Fat 0 g
Cholesterol 0 mg0%
Sodium 299 mg13%
Total Carbohydrate 4.9 g2%
Dietary Fiber 0.85 g3%
Total Sugars 3 g
Protein 1.1 g
Vitamin D 0 mcg0%
Calcium 13 mg1%
Iron 0.82 mg5%
Potassium 264 mg6%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. “—” = no data.
All nutrients
Per 1 NLEA serving (121 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 22 kcal | 18 kcal | ||
| Protein | 1.1 g | 2% | 0.95 g | |
| Carbohydrate | 4.9 g | 2% | 4 g | |
| Fiber | 0.85 g | 3% | 0.7 g | |
| Total sugars | 3 g | 2.5 g | ||
| Total fat | 0.13 g | 0% | 0.11 g | |
| Saturated fat | 0.02 g | 0% | 0.02 g | |
| Monounsaturated fat | 0.02 g | 0.02 g | ||
| Polyunsaturated fat | 0.05 g | 0.04 g | ||
| Trans fat | 0 g | 0 g | ||
| Cholesterol | 0 mg | 0% | 0 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 29 mcg | 3% | 24 mcg | |
| Vitamin C | 28 mg | 31% | 23 mg | |
| Vitamin D | 0 mcg | 0% | 0 mcg | |
| Vitamin E | 0.68 mg | 5% | 0.56 mg | |
| Vitamin K | 3.4 mcg | 3% | 2.8 mcg | |
| Thiamin (B1) | 0.04 mg | 4% | 0.04 mg | |
| Riboflavin (B2) | 0.03 mg | 2% | 0.02 mg | |
| Niacin (B3) | 0.64 mg | 4% | 0.53 mg | |
| Vitamin B6 | 0.1 mg | 6% | 0.08 mg | |
| Folate (DFE) | 16 mcg | 4% | 13 mcg | |
| Vitamin B12 | 0 mcg | 0% | 0 mcg | |
| Pantothenic acid (B5) | 0.16 mg | 3% | 0.13 mg | |
| Choline | — | — | — | |
| Minerals | ||||
| Calcium | 13 mg | 1% | 11 mg | |
| Iron | 0.82 mg | 5% | 0.68 mg | |
| Magnesium | 11 mg | 3% | 9 mg | |
| Phosphorus | 34 mg | 3% | 28 mg | |
| Potassium | 264 mg | 6% | 218 mg | |
| Sodium | 299 mg | 13% | 247 mg | |
| Zinc | 0.17 mg | 2% | 0.14 mg | |
| Copper | 0.09 mg | 10% | 0.08 mg | |
| Manganese | 0.13 mg | 6% | 0.11 mg | |
| Selenium | — | — | — | |
| Other | ||||
| Omega-3 ALA | 0 g | 0% | 0 g | |
| Omega-3 EPA | — | — | — | |
| Omega-3 DHA | — | — | — | |
| Water | 114 g | 94 g | ||
| Alcohol | — | — | — | |
| Caffeine | 0 mg | 0 mg | ||
% DV = share of the FDA Daily Value for adults (a 2,000-calorie reference diet; adequate intake where no Daily Value exists). “—” means USDA has no measurement for this nutrient, which is not the same as zero.
Contaminants
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Other forms of tomatoes
- Tomatoesred, ripe, cooked43 kcal per 1 cupRich in Vitamin C
- Tomatoesred, ripe, canned, packed in tomato juice, no salt added18 kcal per 1 mediumRich in Thiamin
- Tomatoesred, ripe, cooked, stewed80 kcal per 1 cupRich in Vitamin C
- Tomatoesred, ripe, canned, with green chilies36 kcal per 1 cupRich in Copper
- Tomatoescanned, red, ripe, diced44 kcal per 1 cupRich in Copper
- Tomatoesred, ripe, canned, stewed66 kcal per 1 cupRich in Copper
- Tomatosauce, canned, with salt added38 kcal per 1 standard servingRich in Vitamin C
- Tomatoesred, ripe, raw, year round average11 kcal per 1 plum tomato
Nutritionally similar foods
- Yambean (jicama)cooked, boiled, drained, with salt36 kcal per 100 gRich in Vitamin C
- Taroshoots, cooked, with salt20 kcal per 1 cup slicesRich in Vitamin C
- Rutabagascooked, boiled, drained, with salt36 kcal per 0.5 cup, mashedRich in Vitamin C
- Pepperssweet, green, frozen, chopped, cooked, boiled, drained, with salt2 kcal per 1 tablespoon, chopped
- Radishesoriental, cooked, boiled, drained, with salt25 kcal per 1 cup slicesRich in Vitamin C
- Butterburcooked, boiled, drained, with salt8 kcal per 100 gRich in Vitamin C
Where this data comes from
USDA’s long-standing Standard Reference database (final release April 2018).
- Dataset
- USDA FoodData Central, SR Legacy
- Published
- April 1, 2019
- Release used
- FoodData Central SR Legacy 2018-04
Values are per 100 g of edible portion, scaled to the serving you choose. USDA data is public domain. For general information, not medical advice.