United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11660, Tomatoes, red, ripe, cooked, stewed
heading Nutrient Unit
Value per 100 g

cup 101g

recipe yield 604g
Proximates Water g 80.63 81.44 487.01
Proximates Energy kcal 79 80 477
Proximates Protein g 1.96 1.98 11.84
Proximates Total lipid (fat) g 2.68 2.71 16.19
Proximates Carbohydrate, by difference g 13.05 13.18 78.82
Proximates Fiber, total dietary g 1.7 1.7 10.3
Minerals Calcium, Ca mg 26 26 157
Minerals Iron, Fe mg 1.06 1.07 6.40
Minerals Magnesium, Mg mg 15 15 91
Minerals Phosphorus, P mg 38 38 230
Minerals Potassium, K mg 247 249 1492
Minerals Sodium, Na mg 455 460 2748
Minerals Zinc, Zn mg 0.18 0.18 1.09
Vitamins Vitamin C, total ascorbic acid mg 18.2 18.4 109.9
Vitamins Thiamin mg 0.108 0.109 0.652
Vitamins Riboflavin mg 0.080 0.081 0.483
Vitamins Niacin mg 1.110 1.121 6.704
Vitamins Vitamin B-6 mg 0.086 0.087 0.519
Vitamins Folate, DFE µg 11 11 66
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 33 33 199
Vitamins Vitamin A, IU IU 666 673 4023
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Lipids Fatty acids, total saturated g 0.521 0.526 3.147
Lipids Fatty acids, total monounsaturated g 1.048 1.058 6.330
Lipids Fatty acids, total polyunsaturated g 0.878 0.887 5.303
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0