Tomatoes, red, ripe, cooked, with salt
* 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% | |
| 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 | 247 MG | 11% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.1 MG | 5% |
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, with salt
These vibrant red fruits are a staple in kitchens around the world, prized for their versatility and rich flavor. When cooked, they develop a deeper, more concentrated taste, making them ideal for sauces, soups, and stews. A 100-gram serving contains just 18 calories, with a modest 1 gram of protein and 4 grams of carbohydrates. They are virtually fat-free and provide 0.7 grams of dietary fiber, which supports digestive health. Cooking tomatoes with a small amount of salt not only enhances their natural sweetness but also helps preserve their bright color and tender texture.
Beyond their culinary appeal, these fruits are a powerhouse of nutrients. They are an excellent source of vitamin C, which supports immune function and skin health, and they also contain lycopene, a potent antioxidant linked to heart health and reduced inflammation. The cooking process actually increases the bioavailability of lycopene, making cooked versions even more beneficial than raw. Their low calorie and high water content make them a great addition to weight-conscious diets, while their fiber content aids in maintaining steady blood sugar levels. Whether simmered into a marinara, blended into a bisque, or roasted for a side dish, they bring both flavor and nutrition to the table.
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