United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  11553, Tomato products, canned, sauce, with onions
Food Group: Vegetables and Vegetable Products
Carbohydrate Factor: 3.7   Fat Factor:8.4   Protein Factor: 2.6   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 245 g
Proximates Water g 86.09 54 0.080 210.92
Proximates Energy kcal 42 -- -- 103
Proximates Energy kJ 176 -- -- 431
Proximates Protein g 1.56 54 0.010 3.82
Proximates Total lipid (fat) g 0.19 16 0.006 0.47
Proximates Ash g 2.21 54 0.020 5.41
Proximates Carbohydrate, by difference g 9.94 -- -- 24.35
Proximates Fiber, total dietary g 1.8 -- -- 4.4
Minerals Calcium, Ca mg 17 54 0.000 42
Minerals Iron, Fe mg 0.93 50 0.030 2.28
Minerals Magnesium, Mg mg 19 16 0.000 47
Minerals Phosphorus, P mg 39 16 0.000 96
Minerals Potassium, K mg 413 16 6.000 1012
Minerals Sodium, Na mg 551 16 12.000 1350
Minerals Zinc, Zn mg 0.23 16 0.005 0.56
Minerals Copper, Cu mg 0.181 16 0.013 0.443
Minerals Manganese, Mn mg 0.301 -- -- 0.737
Minerals Selenium, Se µg 0.8 -- -- 2.0
Vitamins Vitamin C, total ascorbic acid mg 12.7 54 0.400 31.1
Vitamins Thiamin mg 0.073 54 0.001 0.179
Vitamins Riboflavin mg 0.133 54 0.012 0.326
Vitamins Niacin mg 1.242 54 0.025 3.043
Vitamins Pantothenic acid mg 0.368 -- -- 0.902
Vitamins Vitamin B-6 mg 0.267 -- -- 0.654
Vitamins Folate, total µg 22 -- -- 54
Vitamins Folic acid µg 0 -- -- 0
Vitamins Folate, food µg 22 -- -- 54
Vitamins Folate, DFE µg 22 -- -- 54
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00
Vitamins Vitamin A, RAE µg 43 54 0.000 105
Vitamins Retinol µg 0 -- -- 0
Vitamins Vitamin A, IU IU 850 54 12.000 2082
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0
Vitamins Vitamin D IU 0 -- -- 0
Lipids Fatty acids, total saturated g 0.030 -- -- 0.073
Lipids 14:0 g 0.001 -- -- 0.002
Lipids 16:0 g 0.024 -- -- 0.059
Lipids 18:0 g 0.005 -- -- 0.012
Lipids Fatty acids, total monounsaturated g 0.028 -- -- 0.069
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000
Lipids 18:1 undifferentiated g 0.028 -- -- 0.069
Lipids 20:1 g 0.000 -- -- 0.000
Lipids Fatty acids, total polyunsaturated g 0.077 -- -- 0.189
Lipids 18:2 undifferentiated g 0.074 -- -- 0.181
Lipids 18:3 undifferentiated g 0.004 -- -- 0.010
Lipids Fatty acids, total trans g 0.000 -- -- 0.000
Lipids Cholesterol mg 0 -- -- 0
Amino Acids Tryptophan g 0.016 -- -- 0.039
Amino Acids Threonine g 0.037 -- -- 0.091
Amino Acids Isoleucine g 0.042 -- -- 0.103
Amino Acids Leucine g 0.049 -- -- 0.120
Amino Acids Lysine g 0.059 -- -- 0.145
Amino Acids Methionine g 0.010 -- -- 0.025
Amino Acids Cystine g 0.018 -- -- 0.044
Amino Acids Phenylalanine g 0.036 -- -- 0.088
Amino Acids Tyrosine g 0.029 -- -- 0.071
Amino Acids Valine g 0.034 -- -- 0.083
Amino Acids Arginine g 0.114 -- -- 0.279
Amino Acids Histidine g 0.025 -- -- 0.061
Amino Acids Alanine g 0.046 -- -- 0.113
Amino Acids Aspartic acid g 0.145 -- -- 0.355
Amino Acids Glutamic acid g 0.454 -- -- 1.112
Amino Acids Glycine g 0.044 -- -- 0.108
Amino Acids Proline g 0.041 -- -- 0.100
Amino Acids Serine g 0.041 -- -- 0.100
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B1276 TOMATO
  • C0140 FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT
  • E0138 LIQUID, HIGH VISCOSITY, WITH SOLID PIECES
  • F0014 FULLY HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0151 SPICE OR HERB ADDED
  • H0212 VEGETABLE ADDED
  • H0349 ONION ADDED
  • J0123 STERILIZED BY HEAT
  • K0003 NO PACKING MEDIUM USED
  • M0194 CAN, BOTTLE OR JAR
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION