Tomatoes, red, ripe, cooked, with salt
Calories 18Calories from Fat 1 [1]
Nutrient Quantity Units Alanine 0.03 g Arginine 0.03 g Ash 0.60 g Aspartic acid 0.15 g Caffeine 0.00 mg Calcium, Ca 11.00 mg Carbohydrate, by difference 4.01 g Carotene, alpha 0.00 mcg Carotene, beta 293.00 mcg Cholesterol 0.00 mg Copper, Cu 0.07 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.01 g Dihydrophylloquinone 0.00 mcg Energy 18.00 kcal Energy 73.00 kJ Fatty acids, total monounsaturated 0.02 g Fatty acids, total polyunsaturated 0.04 g Fatty acids, total saturated 0.01 g Fiber, total dietary 0.70 g Folate, DFE 13.00 mcg_DFE Folate, food 13.00 mcg Folate, total 13.00 mcg Folic acid 0.00 mcg Fructose 1.31 g Galactose 0.00 g Glucose (dextrose) 1.18 g Glutamic acid 0.39 g Glycine 0.03 g Histidine 0.02 g Iron, Fe 0.68 mg Isoleucine 0.03 g Lactose 0.00 g Leucine 0.04 g Lutein + zeaxanthin 94.00 mcg Lycopene 3041.00 mcg Lysine 0.04 g Magnesium, Mg 9.00 mg Maltose 0.00 g Manganese, Mn 0.10 mg Methionine 0.01 g Niacin 0.53 mg Pantothenic acid 0.13 mg Phenylalanine 0.03 g Phosphorus, P 28.00 mg Phytosterols 9.00 mg Potassium, K 218.00 mg Proline 0.02 g Protein 0.95 g Retinol 0.00 mcg Riboflavin 0.02 mg Serine 0.03 g Sodium, Na 247.00 mg Sucrose 0.00 g Sugars, total 2.49 g Theobromine 0.00 mg Thiamin 0.04 mg Threonine 0.03 g Tocopherol, beta 0.01 mg Tocopherol, delta 0.01 mg Tocopherol, gamma 0.21 mg Total lipid (fat) 0.11 g Tryptophan 0.01 g Tyrosine 0.02 g Valine 0.03 g Vitamin A, IU 489.00 IU Vitamin A, RAE 24.00 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 22.80 mg Vitamin D 0.00 IU Vitamin D (D2 + D3) 0.00 mcg Vitamin E (alpha-tocopherol) 0.56 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 2.80 mcg Water 94.34 g Zinc, Zn 0.14 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. 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 Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5k". 2001
