Tomatoescanned, red, ripe, diced
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Nutrition Facts
Serving size1 cup (245 g)
Amount per serving
Calories
% Daily Value*
Total Fat 1.2 g2%
Saturated Fat —
Trans Fat —
Cholesterol —
Sodium 306 mg13%
Total Carbohydrate 8.1 g3%
Dietary Fiber —
Total Sugars 7.3 g
Protein 2.1 g
Vitamin D —
Calcium 74 mg6%
Iron 1.4 mg8%
Potassium 485 mg10%
* 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 cup (245 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 44 kcal | 18 kcal | ||
| Protein | 2.1 g | 4% | 0.84 g | |
| Carbohydrate | 8.1 g | 3% | 3.3 g | |
| Fiber | — | — | — | |
| Total sugars | 7.3 g | 3 g | ||
| Total fat | 1.2 g | 2% | 0.5 g | |
| Saturated fat | — | — | — | |
| Monounsaturated fat | — | — | — | |
| Polyunsaturated fat | — | — | — | |
| Trans fat | — | — | — | |
| Cholesterol | — | — | — | |
| Vitamins | ||||
| Vitamin A (RAE) | — | — | — | |
| Vitamin C | — | — | — | |
| Vitamin D | — | — | — | |
| Vitamin E | — | — | — | |
| Vitamin K | — | — | — | |
| Thiamin (B1) | — | — | — | |
| Riboflavin (B2) | — | — | — | |
| Niacin (B3) | — | — | — | |
| Vitamin B6 | — | — | — | |
| Folate (DFE) | — | — | — | |
| Vitamin B12 | — | — | — | |
| Pantothenic acid (B5) | — | — | — | |
| Choline | — | — | — | |
| Minerals | ||||
| Calcium | 74 mg | 6% | 30 mg | |
| Iron | 1.4 mg | 8% | 0.57 mg | |
| Magnesium | 24 mg | 6% | 9.8 mg | |
| Phosphorus | 44 mg | 4% | 18 mg | |
| Potassium | 485 mg | 10% | 198 mg | |
| Sodium | 306 mg | 13% | 125 mg | |
| Zinc | 0.29 mg | 3% | 0.12 mg | |
| Copper | 0.13 mg | 14% | 0.05 mg | |
| Manganese | 0.17 mg | 7% | 0.07 mg | |
| Selenium | — | — | — | |
| Other | ||||
| Omega-3 ALA | — | — | — | |
| Omega-3 EPA | — | — | — | |
| Omega-3 DHA | — | — | — | |
| Water | 232 g | 95 g | ||
| Alcohol | — | — | — | |
| Caffeine | — | — | — | |
% 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, canned, stewed66 kcal per 1 cupRich in Copper
- Tomatoesred, ripe, canned, with green chilies36 kcal per 1 cupRich in Copper
- Tomatoesred, ripe, canned, packed in tomato juice18 kcal per 1 mediumRich in Thiamin
- Tomatoesred, ripe, cooked43 kcal per 1 cupRich in Vitamin C
- Tomatoesred, ripe, cooked, stewed80 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, with salt22 kcal per 1 NLEA servingRich in Vitamin C
- Tomatoesred, ripe, raw, year round average11 kcal per 1 plum tomato
Nutritionally similar foods
- Vegetable juice cocktailcanned56 kcal per 1 cupRich in Vitamin C
- Carrotscanned, no salt added, drained solids37 kcal per 1 cup, slicedRich in Vitamin A
- Snap beansgreen, canned, regular pack, drained solids27 kcal per 1 cup, drainedRich in Vitamin K
- Carrot juicecanned94 kcal per 1 cupRich in Vitamin A
- Potatoescanned, solids and liquids132 kcal per 1 cup, wholeRich in Vitamin C
- Tomato juicecanned, without salt added41 kcal per 1 cupRich in Vitamin C
Where this data comes from
USDA’s newest lab analyses of single foods, with detailed sampling information.
- Dataset
- USDA FoodData Central, Foundation Foods
- Published
- April 1, 2019
- Release used
- FoodData Central Foundation Foods 2026-10-29
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.