Tomato
100 g raw
18 kcal
Boiled, 100 g
19 kcal
Roasted, 100 g
21 kcal
medium tomato (123 g)
22 kcal
Protein, fat and carbs per 100 g
- Protein
- 0.9 g
- Fat
- 0.2 g
- Carbs
- 3.9 g
- Fiber
- 1.2 g
- Sugar
- 2.6 g
Servings
- medium tomato (123 g)22 kcal · Protein 1.1 g · Fat 0.2 g · Carbs 4.8 g
How cooking changes it
Per 100 g of cooked food. Yield is how many grams of cooked food 100 g raw makes: grains absorb water, meat loses it, and some vitamins break down.
| Method | Yield | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|---|
| Raw | 100% | 18 kcal | 0.9 g | 0.2 g | 3.9 g |
| Boiled | 95% | 19 kcal | 0.9 g | 0.2 g | 4.1 g |
| Steamed | 97% | 19 kcal | 0.9 g | 0.2 g | 4 g |
| Roasted | 85% | 21 kcal | 1 g | 0.2 g | 4.6 g |
| Fried | 90% | 20 kcal | 1 g | 0.2 g | 4.3 g |
Vitamins and minerals per 100 g
Percent of the daily value for an adult woman aged 19–50. The calculator works out your own.
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin A | 42 mcg | 6% |
| Vitamin C | 13.7 mg | 18% |
| Vitamin E | 0.54 mg | 4% |
| Vitamin K | 7.9 mcg | 9% |
| Vitamin B1 (thiamine) | 0.04 mg | 4% |
| Vitamin B2 (riboflavin) | 0.02 mg | 2% |
| Vitamin B3 (niacin) | 0.59 mg | 4% |
| Vitamin B6 (pyridoxine) | 0.08 mg | 6% |
| Vitamin B9 (folate) | 15 mcg | 4% |
| Choline | 6.7 mg | 2% |
| Calcium | 10 mg | 1% |
| Iron | 0.27 mg | 2% |
| Magnesium | 11 mg | 4% |
| Phosphorus | 24 mg | 3% |
| Potassium | 237 mg | 9% |
| Sodium | 5 mg | 0% |
| Zinc | 0.17 mg | 2% |
| Copper | 0.06 mg | 7% |
| Manganese | 0.11 mg | 6% |
How much do you need?
Work out your daily targets and log this food in your diary — cooking method included.
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Data: USDA FoodData Central, record “Tomatoes, red, ripe, raw, year round average”.