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Nutrition - Facts for Tomatoes, red, ripe, raw, year round average
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Tomatoes, red, ripe, raw, year round average.
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Tomatoes, red, ripe, raw, year round average

Calories 18 Calories from Fat 2
(10%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 5mg 0.01%
Potassium 237mg 0.24%
Total Carbohydrate 4g 4%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.03 g
Alcohol, ethyl 0.00 g
Apigenin 0.00 mg
Arginine 0.02 g
Ash 0.50 g
Aspartic acid 0.14 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 10.00 mg
Carbohydrate, by difference 3.89 g
Carotene, alpha 101.00 mcg
Carotene, beta 449.00 mcg
Catechin(+)- 0.00 mg
Cholesterol 0.00 mg
Choline, total 6.70 mg
Copper, Cu 0.06 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Dihydrophylloquinone 0.00 mcg
Energy 18.00 kcal
Energy 74.00 kJ
Epicatechin 3-gallate(-)- 0.00 mg
Epicatechin(-)- 0.00 mg
Epigallocatechin 3-gallate(-)- 0.00 mg
Epigallocatechin(-)- 0.00 mg
Fatty acids, total monounsaturated 0.03 g
Fatty acids, total polyunsaturated 0.08 g
Fatty acids, total saturated 0.03 g
Fiber, total dietary 1.20 g
Fluoride, F 2.30 mcg
Folate, DFE 15.00 mcg_DFE
Folate, food 15.00 mcg
Folate, total 15.00 mcg
Folic acid 0.00 mcg
Fructose 1.37 g
Galactose 0.00 g
Gallocatechin(+)- 0.00 mg
Glucose (dextrose) 1.25 g
Glutamic acid 0.43 g
Glycine 0.02 g
Histidine 0.01 g
Iron, Fe 0.27 mg
Isoleucine 0.02 g
Kaempferol 0.07 mg
Lactose 0.00 g
Leucine 0.03 g
Lutein + zeaxanthin 123.00 mcg
Luteolin 0.00 mg
Lycopene 2573.00 mcg
Lysine 0.03 g
Magnesium, Mg 11.00 mg
Maltose 0.00 g
Manganese, Mn 0.11 mg
Methionine 0.01 g
Myricetin 0.00 mg
Niacin 0.59 mg
Pantothenic acid 0.09 mg
Phenylalanine 0.03 g
Phosphorus, P 24.00 mg
Phytosterols 7.00 mg
Potassium, K 237.00 mg
Proline 0.01 g
Protein 0.88 g
Quercetin 0.57 mg
Retinol 0.00 mcg
Riboflavin 0.02 mg
Selenium, Se 0.00 mcg
Serine 0.03 g
Sodium, Na 5.00 mg
Starch 0.00 g
Sucrose 0.00 g
Sugars, total 2.63 g
Theobromine 0.00 mg
Thiamin 0.04 mg
Threonine 0.03 g
Tocopherol, beta 0.01 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.12 mg
Total lipid (fat) 0.20 g
Tryptophan 0.01 g
Tyrosine 0.01 g
Valine 0.02 g
Vitamin A, IU 833.00 IU
Vitamin A, RAE 42.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.08 mg
Vitamin C, total ascorbic acid 13.70 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.54 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 7.90 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 94.52 g
Zinc, Zn 0.17 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. T.J. Koivu, V. I. Piironen, S.K. Henttonen, P.H. Mattila. "Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection". 1997 American Chemical Society
  3. V. I. Piironen, T.J. Koivu. "Quality of Vitamin K Analysis and Food Composition Data in Finland". 1998 Food Chemistry 68 Pg. 223 - 226
  4. C. Bolton-Smith, R.J.G. Price, Steven T. Fenton, Dominic J. Harrington, M.J. Shearer. "Compilation of a provisional UK database for the phylloquinone (vitamin K) content of foods". 2000 British Journal of Nutrition 83 Pg. 389 - 399
  5. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1983
  6. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1984
  7. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1985
  8. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1986
  9. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 2c". 1999 Beltsville MD
  10. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 4c". 2001 Beltsville MD
  11. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5k". 2001 Beltsville MD
  12. K. Haila. "Sugar and organic acid content of vegetables consumed in Finland during 1988-1989". 1992 Journal of Food Composition and Analysis 5 Pg. 100 - 107
  13. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5d". 2001 Beltsville MD
  14. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1991
  15. Nutrient Data Laboratory, ARS, USDA. "Investigation of the carbohydrate fraction of foods . . . raw, processed and prepared". 1985 Beltsville MD
  16. Produce Marketing Association (PMA). "Nutrient Content of Tomato". 1983
  17. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 14c". 2009 Beltsville MD
  18. Nutrient Data Laboratory, ARS, USDA. "Dietary Fiber and Sugars in Commonly Consumed Foods". 1994 Beltsville MD
  19. Nutrient Data Laboratory, ARS, USDA. "Determination of the Tocopherol Content of Selected Foods". 1992 Beltsville MD
  20. Nutrient Data Laboratory, ARS, USDA. "NDL Report Vitamin E 1997". 1997 Beltsville MD
  21. M. Horbowicz. "Adaptation of the method of sugars determination by gas chromatography (GC) and characteristics of their occurrence". 1980 Acta Alimentaria Polonica 6 4 Pg. 227 - 236
  22. C. Martin-Villa. "High performance liquid chromatographic determination of carbohydrates in raw and cooked vegetables". 1982 Journal of Food Science 47 Pg. 2086
  23. R J Bushway, A Yang, A M Yamani. "Comparison of alpha- and beta-carotene content of supermarket versus roadside stand produce". 1987 J Food Qual 9 Pg. 437 - 443
  24. F Khachik, M B Goli, G R Beecher, J Holden, W R Lusby, M D Tenoro, M R Barrera. "Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables.". 1992 J. Agric Food Chem 40 Pg. 390 - 398
  25. T Philip, T S Chen. "Development of a method for the quantitative estimation of provitamin A carotenoids in some fruits.". 1988 J. Food Science 53 Pg. 1703 - 1707
  26. C. Y. Lee, R.W. Robinson. "Influence of the crimson gene (ogc) on vitamin A content of tomato". 1980 Horticultural Science 15 Pg. 260 - 261
  27. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579

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