United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  11696, Tomatoes, yellow, raw
heading Nutrient Unit
Value per 100 g

cup, chopped 139 g

tomato 212 g
Proximates Water g 95.28 132.44 201.99
Proximates Energy kcal 15 21 32
Proximates Protein g 0.98 1.36 2.08
Proximates Total lipid (fat) g 0.26 0.36 0.55
Proximates Carbohydrate, by difference g 2.98 4.14 6.32
Proximates Fiber, total dietary g 0.7 1.0 1.5
Minerals Calcium, Ca mg 11 15 23
Minerals Iron, Fe mg 0.49 0.68 1.04
Minerals Magnesium, Mg mg 12 17 25
Minerals Phosphorus, P mg 36 50 76
Minerals Potassium, K mg 258 359 547
Minerals Sodium, Na mg 23 32 49
Minerals Zinc, Zn mg 0.28 0.39 0.59
Vitamins Vitamin C, total ascorbic acid mg 9.0 12.5 19.1
Vitamins Thiamin mg 0.041 0.057 0.087
Vitamins Riboflavin mg 0.047 0.065 0.100
Vitamins Niacin mg 1.179 1.639 2.499
Vitamins Vitamin B-6 mg 0.056 0.078 0.119
Vitamins Folate, DFE µg 30 42 64
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
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 0.036 0.050 0.076
Lipids Fatty acids, total monounsaturated g 0.040 0.056 0.085
Lipids Fatty acids, total polyunsaturated g 0.108 0.150 0.229
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0