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Nutrition - Facts for Tomatoes, red, ripe, canned, stewed
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Tomatoes, red, ripe, canned, stewed.
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Tomatoes, red, ripe, canned, stewed

Calories 26 Calories from Fat 2
(6%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 221mg 0.22%
Potassium 207mg 0.21%
Total Carbohydrate 6g 6%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.03 g
Alcohol, ethyl 0.00 g
Arginine 0.02 g
Ash 1.17 g
Aspartic acid 0.13 g
Caffeine 0.00 mg
Calcium, Ca 34.00 mg
Carbohydrate, by difference 6.19 g
Carotene, alpha 0.00 mcg
Carotene, beta 103.00 mcg
Cholesterol 0.00 mg
Choline, total 10.40 mg
Copper, Cu 0.11 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Energy 26.00 kcal
Energy 108.00 kJ
Fatty acids, total monounsaturated 0.03 g
Fatty acids, total polyunsaturated 0.08 g
Fatty acids, total saturated 0.03 g
Fiber, total dietary 1.00 g
Folate, DFE 5.00 mcg_DFE
Folate, food 5.00 mcg
Folate, total 5.00 mcg
Folic acid 0.00 mcg
Fructose 1.88 g
Galactose 0.00 g
Glucose (dextrose) 1.63 g
Glutamic acid 0.35 g
Glycine 0.02 g
Histidine 0.01 g
Iron, Fe 1.33 mg
Isoleucine 0.02 g
Lactose 0.00 g
Leucine 0.04 g
Lutein + zeaxanthin 126.00 mcg
Lycopene 4088.00 mcg
Lysine 0.04 g
Magnesium, Mg 12.00 mg
Maltose 0.00 g
Manganese, Mn 0.06 mg
Methionine 0.01 g
Niacin 0.71 mg
Pantothenic acid 0.11 mg
Phenylalanine 0.03 g
Phosphorus, P 20.00 mg
Potassium, K 207.00 mg
Proline 0.02 g
Protein 0.91 g
Retinol 0.00 mcg
Riboflavin 0.04 mg
Selenium, Se 0.60 mcg
Serine 0.03 g
Sodium, Na 221.00 mg
Sucrose 0.02 g
Sugars, total 3.52 g
Theobromine 0.00 mg
Thiamin 0.05 mg
Threonine 0.02 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.20 mg
Total lipid (fat) 0.19 g
Tryptophan 0.01 g
Tyrosine 0.02 g
Valine 0.03 g
Vitamin A, IU 172.00 IU
Vitamin A, RAE 9.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.02 mg
Vitamin C, total ascorbic acid 7.90 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.83 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.40 mcg
Water 91.54 g
Zinc, Zn 0.17 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. 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
  3. National Food Processors Association. "NFPA Canned Vegetables". 1993
  4. National Food Processors Association. "NFPA Canned Vegetables". 1995
  5. National Food Processors Association. "NFPA Canned Vegetables". 1994
  6. National Food Processors Association. "NFPA Canned Vegetables". 1992
  7. Nutrient Data Laboratory, ARS, USDA. "Nutrient Analysis of Selected Foods, University of Georgia". 1987 Beltsville MD

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