United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11530, Tomatoes, red, ripe, cooked
heading Nutrient Unit
Value per 100 g

cup 240g

medium 246g
Proximates Water g 94.34 226.42 232.08
Proximates Energy kcal 18 43 44
Proximates Protein g 0.95 2.28 2.34
Proximates Total lipid (fat) g 0.11 0.26 0.27
Proximates Carbohydrate, by difference g 4.01 9.62 9.86
Proximates Fiber, total dietary g 0.7 1.7 1.7
Proximates Sugars, total g 2.49 5.98 6.13
Minerals Calcium, Ca mg 11 26 27
Minerals Iron, Fe mg 0.68 1.63 1.67
Minerals Magnesium, Mg mg 9 22 22
Minerals Phosphorus, P mg 28 67 69
Minerals Potassium, K mg 218 523 536
Minerals Sodium, Na mg 11 26 27
Minerals Zinc, Zn mg 0.14 0.34 0.34
Vitamins Vitamin C, total ascorbic acid mg 22.8 54.7 56.1
Vitamins Thiamin mg 0.036 0.086 0.089
Vitamins Riboflavin mg 0.022 0.053 0.054
Vitamins Niacin mg 0.532 1.277 1.309
Vitamins Vitamin B-6 mg 0.079 0.190 0.194
Vitamins Folate, DFE µg 13 31 32
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 24 58 59
Vitamins Vitamin A, IU IU 489 1174 1203
Vitamins Vitamin E (alpha-tocopherol) mg 0.56 1.34 1.38
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 2.8 6.7 6.9
Lipids Fatty acids, total saturated g 0.015 0.036 0.037
Lipids Fatty acids, total monounsaturated g 0.016 0.038 0.039
Lipids Fatty acids, total polyunsaturated g 0.044 0.106 0.108
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0