TomatoVegetable

kcal / 100g

kcal / 1 RACC

2 things to watch for

High-ProteinLow-Sugar

Dairy-FreeEgg-FreeGluten-FreeKetoLow-CalorieLow-CarbLow-FatNut-FreePalm Oil FreeSoy-FreeVeganVegetarian

Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.

Also labeled as

Fresh Tomatoes, Vine Ripened Tomatoes

Nutrition Facts (per 100g)

Nutrient	Amount	%DV
Energy (Atwater Specific Factors)	18.95436075kcal	—
Protein	0.695625g	1%
Total lipid (fat)	0.425g	1%
Carbohydrate, by difference	3.837475g	1%
Fiber, total dietary	0.9706g	3%
Sodium, Na	0mg	0%

Vitamins & Minerals

Calcium, Ca9.963mg (1% NRV)

Iron, Fe0.1031mg (1% NRV)

Potassium, K192.8mg (10% NRV)

Magnesium, Mg8.089mg (2% NRV)

Phosphorus, P19.09mg (3% NRV)

Zinc, Zn0.08245mg (1% NRV)

Copper, Cu0.03198mg (3% NRV)

Manganese, Mn0.0869mg (4% NRV)

Selenium, Se0µg (0% NRV)

Vitamin A, RAE23.9µg (3% NRV)

Vitamin C, total ascorbic acid

Vitamin C contributes to normal collagen formation for the normal function of blood vessels EU register →

Vitamin C contributes to normal collagen formation for the normal function of bones EU register →

Vitamin C contributes to normal collagen formation for the normal function of cartilage EU register →

Vitamin C contributes to normal collagen formation for the normal function of gums EU register →

Vitamin C contributes to normal collagen formation for the normal function of skin EU register →

Vitamin C contributes to normal collagen formation for the normal function of teeth EU register →

Vitamin C contributes to normal energy-yielding metabolism EU register →

Vitamin C contributes to normal functioning of the nervous system EU register →

Vitamin C contributes to normal psychological function EU register →

Vitamin C contributes to the normal function of the immune system EU register →

Vitamin C contributes to the reduction of tiredness and fatigue EU register →

Vitamin C contributes to the regeneration of the reduced form of vitamin E EU register →

Vitamin C increases iron absorption EU register →

17.75mg (22% NRV)

Thiamin0.05575mg (5% NRV)

Riboflavin0mg (0% NRV)

Niacin0.5331mg (3% NRV)

Vitamin B-60.07894mg (6% NRV)

Folate, total9.994µg (5% NRV)

Diet Compatibility

VeganYes
Yes — Tomato is vegan.
Based on Open Food Facts ingredient analysis. How we set this
VegetarianYes
Yes — Tomato is vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
Palm Oil FreeYes
Yes — Tomato is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
Gluten-FreeYes
Yes — Tomato is gluten-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
Dairy-FreeYes
Yes — Tomato is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
Nut-FreeYes
Yes — Tomato is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
Soy-FreeYes
Yes — Tomato is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
Egg-FreeYes
Yes — Tomato is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
KetoYes
Yes — Tomato is keto-friendly (2.87 g net carbs per 100g, within the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
Low-CarbYes
Yes — Tomato is low-carb (2.87 g net carbs per 100g, within the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
Low-SugarUnclear
We can't determine whether Tomato is low in sugar from the available data — worth a quick check against the label before you buy.
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
High-ProteinNo
No — Tomato is not high in protein (0.695625 g protein per 100g, below the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
Low-FatYes
Yes — Tomato is low-fat (0.425 g fat per 100g, within the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
Low-CalorieYes
Yes — Tomato is low-calorie (18.95436075 kcal per 100g, within the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this

Read the sourced research

Tomatoes are listed among naturally gluten-free foods safe for people with celiac disease. ^[9]
Raw tomato has about 4g net carbs per 100g, calculated as total carbohydrate minus fiber -- notably low for a keto diet. ^[10]
Monash University's published food list includes tomato as a low-FODMAP food in appropriate servings. ^[11]
Lab testing found a common raw beefsteak tomato's low-FODMAP serving is about 65g, roughly half a tomato.

A roma or plum tomato's low-FODMAP serving runs about 48-75g depending on the test round. ^[12]
A clinical study of tomato-allergic children and young adults found cross-reactivity between tomato and natural rubber latex allergens.

Nearly all patients in that study still tolerated potato, despite the allergen similarity. ^[13]
Tomato is a recognized trigger of oral allergy syndrome, with reported cross-reactivity to birch pollen, rye-grass pollen, and rubber latex.

Reactions are typically limited to raw tomato, since cooking denatures the triggering proteins. ^[14]

Health Benefits

Tomatoes are the primary dietary source of lycopene, the carotenoid with the highest antioxidant potential among carotenoids studied.

Cooking or processing tomatoes increases lycopene's bioavailability, since heat releases it from the fibrous cellular matrix that holds it in place.

In a review of 43 studies on lycopene and cardiovascular disease, 11 found no reduction in CVD risk factors.

Studies where people consumed tomato products at 70-400g per day for 1-180 days generally reported the cardio-protective effects, when they occurred. ^[1]
A meta-analysis of 24 studies covering over 15,000 prostate cancer cases found high tomato consumption had a modest overall protective association with prostate cancer risk.

But when the analysis was limited to cohort-only studies, or to the largest and highest-quality studies, that association disappeared. ^[2]
A more recent 2021 meta-analysis limited specifically to 10 cohort studies found tomato product consumption was not significantly associated with prostate cancer risk.

This narrower, cohort-only evidence conflicts with older pooled analyses that combined cohort and case-control studies, and the discrepancy isn't resolved in the literature. ^[3]
A large prospective study of Adventist men found eating canned or cooked tomatoes 5-6 times a week was linked to a 28% lower prostate cancer risk than never eating them.

The same study found no significant association for raw tomatoes, tomato soup, tomato sauce, or tomato juice. ^[4]
In a controlled study, daily intake of 40g tomato paste, about 16mg lycopene, with olive oil for 10 weeks reduced UV-induced sunburn intensity by about 40% versus controls.

That's a modest photoprotective effect from dietary lycopene, not a replacement for sunscreen. ^[5]
The UK charity Versus Arthritis states there's no evidence of a link between nightshade vegetables, tomatoes included, and inflammation. ^[6]
Cleveland Clinic describes the research on nightshade vegetables and arthritis inflammation as limited and conflicting.

A rheumatologist quoted there says avoiding trace solanine in nightshades is unlikely to ease arthritis pain. ^[7]

Storage & Buying Tips

Fresh tomatoes have repeatedly been linked to Salmonella outbreaks at the retail and production level in the US.

That's why FDA guidance recommends refrigerated storage at retail and discarding any damaged fruit rather than using it. ^[8]

Frequently Asked Questions

Is a tomato a fruit or a vegetable?

Botanically, a tomato is a fruit -- specifically a berry -- because it develops from the flower's ovary and contains seeds.

In culinary and everyday dietary classification, though, it's classified as a vegetable because of its savory flavor and use in main dishes rather than desserts.

USDA's MyPlate also groups it with vegetables, so both classifications are correct in their own context. ^[15]

Can you eat tomato leaves, or are they poisonous?

Tomato leaves and vines contain glycoalkaloids similar to the solanine found in green potatoes.

But an academic toxicology reference on solanine in potatoes and tomatoes notes these toxic compounds aren't usually detectable in the ripe fruit itself.

The concern is specific to the leaves and vines, not the tomato you actually eat. ^[16]

Does eating tomatoes daily increase skin sun protection?

There's modest clinical evidence for this.

In a randomized study, people who ate 40g of tomato paste with olive oil daily for 10 weeks showed about 40% less UV-induced sunburn than a control group.

That's a real but modest photoprotective effect -- a supplement to sun protection, not a replacement for sunscreen. ^[5]

Are cooked tomatoes healthier than raw tomatoes?

It's a trade-off, not a verdict in either direction.

University of Maine Extension notes raw tomatoes hang onto more vitamin C than their cooked or canned counterparts.

Heat works in the opposite direction for lycopene, though -- breaking down the tomato's fibrous structure frees up more of it for the body to actually absorb.

Pick raw for vitamin C, cooked or processed for absorbable lycopene. ^[17]

Can pregnant women safely eat tomatoes?

No government or medical source flags tomatoes themselves as unsafe in pregnancy -- they're a standard vegetable in general dietary guidance.

The one relevant caution is general food-safety practice, not pregnancy-specific.

Fresh tomatoes have periodically been linked to Salmonella outbreaks at the retail level in the US, so washing them and following normal produce handling is worth doing.

That matters more for anyone in a higher-risk group, pregnancy included, given Salmonella's potential severity. ^[8]

Does eating tomatoes cause acid reflux or heartburn?

Tomatoes and tomato-based products -- sauce, ketchup, salsa -- are among the most commonly cited dietary triggers for GERD symptoms in clinical nutrition literature, due to their natural acidity.

Some sources also note tomatoes may relax the lower esophageal sphincter.

Individual sensitivity varies substantially, though -- not everyone with GERD reacts to tomatoes, so it's generally flagged as a personal trigger to track rather than a universal restriction. ^[18]

Found in these products

2 products in our database contain Tomato.

Snack Poppé

Too Good

VeganGluten-FreeKeto

Chicken Breakfast Links

Amylu