Tomatoes, red, ripe, cooked
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 22.8 MG | 25% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.1 MG | 3% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 13 UG | 3% | |
| Choline, total | 6.9 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 24 UG | 3% | |
| Vitamin E (alpha-tocopherol) | 0.6 MG | 4% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 2.8 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 9 MG | 2% | |
| Phosphorus, P | 28 MG | 2% | |
| Potassium, K | 218 MG | 5% | |
| Sodium, Na | 11 MG | 0% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.1 MG | 5% | |
| Selenium, Se | 0.5 UG | 1% |
Nutrition Highlights
- Very low in calories (18 kcal per 100g), suitable for weight management.
- Very low in fat (0.1g per 100g).
- Good source of Vitamin C, total ascorbic acid (25% DV).
About Tomatoes, red, ripe, cooked
This vibrant red fruit, often mistaken for a vegetable, transforms beautifully when cooked. Heat breaks down its cell walls, concentrating flavors and making certain nutrients more bioavailable. The cooking process increases the availability of lycopene, a powerful antioxidant that gives tomatoes their characteristic red color and has been linked to various health benefits.
When prepared through cooking methods like roasting, stewing, or simmering, tomatoes develop a rich, complex flavor profile while their nutritional profile shifts. The fiber content becomes more digestible, and the natural sugars caramelize, creating deeper flavors. A 100-gram serving provides just 18 calories while delivering essential nutrients including vitamin C, potassium, and folate. The minimal protein and fat content make it an excellent choice for those monitoring their macronutrient intake.
In culinary applications, cooked tomatoes form the foundation of countless dishes across global cuisines. They're essential in pasta sauces, stews, soups, and braises, where their acidity helps balance rich ingredients and their natural pectin aids in thickening. Many traditional recipes call for slowly cooking tomatoes with herbs and aromatics to create concentrated bases for other dishes. The versatility of cooked tomatoes extends from simple preparations like tomato sauce to complex dishes like shakshuka or ratatouille, making them a staple in both home cooking and professional kitchens.
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