Tomato, ripe, raw, origin unknown - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Fruiting vegetables

Tomato, ripe, raw, origin unknown

Lycopersicon esculentum (L.) Karsten ex Farw.

	Energy Distribution % of total food energy
	Protein, total	9.9 %
	Fat, total	9.5 %
	Carbohydrate, total	80.6 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	107	kJ
Protein, total	0.7	g
total-N	0.1	g
Fat, total	0.3	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	5.7	g
carbohydrate, available	4.3	g
added sugar	0	g
dietary fibre	1.4	g
Alcohol	0	g
Ash	0.6	g
Moisture	94.3	g

Vitamins
Vitamin A	82.7	RE
retinol	0	μg
ß-carotene	992	μg
Vitamin D	0	μg
Vitamin E	0.74	aTE
alpha-tocopherol	0.74	mg
Vitamin K	7.9	μg
Vitamin B1, thiamin	0.041	mg
Vitamin B2, riboflavin	0.018	mg
Niacin equivalents	0.817	NE
niacin	0.7	mg
tryptophan	0.117	mg
Vitamin B6	0.084	mg
Pantothenic Acid	0.33	mg
Biotin	1.5	μg
Folates	29	μg
Vitamin B12	0	μg
Vitamin C	18.7	mg
L-Ascorbic Acid	15.7	mg
L-Dehydroascorbic acid	3	mg

Minerals
Sodium, Na	10.8	mg
Potassium, K	242	mg
Calcium, Ca	8.87	mg
Magnesium, Mg	9	mg
Phosphorus, P	29.1	mg
Iron, Fe	0.23	mg
Copper, Cu	0.039	mg
Zinc, Zn	0.084	mg
Iodine, I	0.2	μg
Manganese, Mn	0.11	mg
Chromium, Cr	1.3	μg
Selenium, Se	0.3	μg
Nickel, Ni	1.95	μg

Carbohydrates
Fructose	1.42	g
Glucose	0.9	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	2.32	g
Starch	0.09	g

Lipids
C 16:0	0.045	g
C 18:0	0.007	g
C 16:1	0.002	g
C 18:1, n-9	0.032	g
C 18:2, n-6	0.127	g
C 18:3, n-3	0.013	g
C 20:4, n-6	0	g

Sums lipids
Sum saturated	0.052	g
Sum monounsaturated	0.034	g
Sum polyunsaturated	0.14	g
Sum n-3 fatty acids	0.013	g
Sum n-6 fatty acids	0.127	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	34	mg
Leucine	29	mg
Lysine	34	mg
Methionine	8	mg
Cystine	6	mg
Phenylalanine	20	mg
Tyrosine	27	mg
Threonine	20	mg
Tryptophan	7	mg
Valine	21	mg
Arginine	27	mg
Histidine	12	mg
Alanine	19	mg
Aspartic acid	82	mg
Glutamic acid	200	mg
Glycine	21	mg
Proline	23	mg
Serine	26	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0306