USDA Nutrient Database for Standard Reference, Release 13.

  Nutrition Facts  
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ENERGY IN FOODS
1 g carbohydrate= 4 kcal
1 g protein= 4 kcal
1 g fat= 9 kcal
1 g alcohol= 7 kcal

You may rescale this report by portion size:
1 cup, cherry tomato | 1 cup, chopped or sliced | 1 Italian tomato | 1 cherry | 1 large whole (3" dia) | 1 medium whole (2-3/5" dia) | 1 medium slice (1/4" thick) | 1 plum tomato | 1 thick/large slice (1/2" thick) | 1 tomato | 1 wedge (1/4 of medium tomato) | 1 thin/small slice ]

Tomatoes, red, ripe, raw, November thru May average (100 g)

Nutrition Facts
Serving Size 100 g
Amount Per Serving 
Calories 21Calories From Fat 3
 
Calories21 kcal
Food Energy88 kj
Carbohydrates4.64 g
Calories from Carbohydrates18.096 kcal
% Calories from Carbohydrates86.17 %
Fat0.33 g
Calories from Fat2.904 kcal
% Calories from Fat13.83 %
Monounsaturated Fat0.05 g
Polyunsaturated Fat0.135 g
Protein0.85 g
Calories from Protein3.485 kcal
% Calories from Protein16.6 %
Saturated Fat0.045 g
Total Dietary Fiber1.1 g
Alanine0.024 g
Arginine0.021 g
Ash0.42 g
Aspartic acid0.118 g
Calcium, Ca5 mg
Copper, Cu0.074 mg
Cystine0.011 g
FA 16:0 Palmitic0.033 g
FA 16:1 Palmitoleic0.002 g
FA 18:0 Stearic0.013 g
FA 18:1 Oleic0.049 g
FA 18:2 Linoleic0.13 g
FA 18:3 Linolenic0.005 g
Folate15 mcg
Glutamic acid0.313 g
Glycine0.021 g
Histidine0.013 g
Iron, Fe0.45 mg
Isoleucine0.02 g
Leucine0.031 g
Lysine0.031 g
Magnesium, Mg11 mg
Manganese, Mn0.105 mg
Methionine0.007 g
Niacin0.628 mg
Pantothenic acid0.247 mg
Phenylalanine0.022 g
Phosphorus, P24 mg
Phytosterols7 mg
Potassium, K222 mg
Proline0.016 g
Riboflavin0.048 mg
Selenium, Se0.4 mcg
Serine0.023 g
Sodium, Na9 mg
Thiamin0.059 mg
Threonine0.021 g
Tryptophan0.006 g
Tyrosine0.015 g
Valine0.022 g
Vitamin A, IU623 IU
Vitamin A, RE62 mcg_RE
Vitamin B-60.08 mg
Vitamin C, ascorbic acid10 mg
Vitamin E0.38 mg_ATE
Water93.76 g
Zinc, Zn0.09 mg

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