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Tomato

Tomato

Description

Tomato, the red, mildly acid pulpy fruit of the perennial vine plant Lycopersicon esculentrum. Commonly used as a vegetable, it is a very good source of provitamin A carotenoids and vitamin C; it is also a fair to good source of potassium, copper, and vitamin K.

Available all year long, with peak supplies from May through July.

Caloric Content

1 2 3
Calories: 24 30 34
Protein:1.091.341.04 gm
Carbohydrates:5.346.76 .21 gm
Fiber: .57 .928.26 gm
Total fats: .26 .32 .58 gm
Saturated fats:.037.046 8 gm
Unsaturated fats:.146.179.030 gm
Cholesterol: 0 0.031 mg



1. Raw - 1 tomato, 123 grams
2. Boiled - 1/2 cup, 120 grams
3. Canned, Juice Packed - 1/2 cup, 131 grams

4 5 6
Calories: 34 59 18
Protein:1.19 1.77 .82 gm
Carbohydrates:8.26 10.44.34 gm
Fiber: .54 .48 .42 gm
Total fats: .18 2.21 .09 gm
Saturated fats:.026 .400.013 gm
Unsaturated fats:.1011.148.049 gm
Cholesterol: 0 0 0 mg



4. Canned, Stewed - 1/2 cup, 128 grams
5. Stewed - 1 cup, 101 grams
6. With Green Chili, Canned - 1/2 cup, 120 grams

Vitamin Content

1 2 3
Vitamin A:13941623 757 IU
Thiamine: .074 .085.073 mg
Vitamin B-2: .062 .072.037 mg
Vitamin B-6: .059 .043 - mg
Vitamin B-12: 0 0 0 mcg
Biotin: - - - mcg
Niacin: .738 .859.884 mg
Pantothenic Acid: .304 .353 - mg
Folic acid: 11.5 11.3 - mcg
Vitamin C: 21.6 25.119.4 mg
Vitamin E: - - - IU



1. Raw - 1 tomato, 123 grams
2. Boiled - 1/2 cup, 120 grams
3. Canned, Juice Packed - 1/2 cup, 131 grams

4 5
Vitamin A: 7101017 IU
Thiamine:.059 .067 mg
Vitamin B-2:.045 .064 mg
Vitamin B-6: - .031 mg
Vitamin B-12: 0 0 mcg
Biotin: - - mcg
Niacin:.914 .750 mg
Pantothenic Acid: - .209 mg
Folic acid: - 9.9 mcg
Vitamin C:17.0 14.8 mg
Vitamin E: - - IU



4. Canned, Stewed - 1/2 cup, 128 grams
5. Stewed - 1 cup, 101 grams

6 USRDA
Vitamin A: 4685000 IU
Thiamine:.041 1.7 mg
Vitamin B-2:.023 1.7 mg
Vitamin B-6: - 2.0 mg
Vitamin B-12: 0 6 mcg
Biotin: - 300 mcg
Niacin:.768 20 mg
Pantothenic Acid: - 10 mg
Folic acid: - 400 mcg
Vitamin C: 7.5 60 mg
Vitamin E: - 30 IU



6. With Green Chili, Canned - 1/2 cup, 120 grams

Mineral Content

1 2 3
Calcium: 8 10 34 mg
Copper:.095.116.136 mg
Iron: .59 .72 .61 mg
Magnesium: 14 17 15 mg
Manganese:.150.184 - mg
Phosphorus: 29 35 31 mg
Potassium: 254 312 329 mg
Selenium: - - - mcg
Sodium: 10 13 285 mg
Zinc: .13 .16 .21 mg



1. Raw - 1 tomato, 123 grams
2. Boiled - 1/2 cup, 120 grams
3. Canned, Juice Packed - 1/2 cup, 131 grams

4 5
Calcium: 42 19 mg
Copper:.143.069 mg
Iron: .93 .78 mg
Magnesium: 15 13 mg
Manganese: - .109 mg
Phosphorus: 25 32 mg
Potassium: 307 170 mg
Selenium: - - mcg
Sodium: 325 374 mg
Zinc: .21 .17 mg



4. Canned, Stewed - 1/2 cup, 128 grams
5. Stewed - 1 cup, 101 grams

6 USRDA
Calcium: 241000 mg
Copper:.108 2 mg
Iron: .31 18 mg
Magnesium: 13 400 mg
Manganese: - n/a mg
Phosphorus: 171000 mg
Potassium: 129 n/a mg
Selenium: - n/a mcg
Sodium: 481 n/a mg
Zinc: .16 15 mg



6. With Green Chili, Canned - 1/2 cup, 120 grams

Amino Acid Content

1 2 3
Tryptophan:.009.010.008 gm
Threonine:.027.034.026 gm
Isoleucine:.026.032.025 gm
Leucine:.041.049.038 gm
Lysine:.041.049.038 gm
Methionine:.010.012.009 gm
Cysteine:.015.017.013 gm
Phenylalanine:.028.035.028 gm
Tyrosine:.018.023.018 gm
Valine:.028.035.026 gm
Arginine:.027.032.025 gm
Histidine:.016.020.016 gm
Alanine:.031.038.030 gm
Aspartic acid:.151.186.144 gm
Glutamic acid:.402.494.384 gm
Glycine:.027.034.026 gm
Proline:.021.025.020 gm
Serine:.030.036.028 gm



1. Raw - 1 tomato, 123 grams
2. Boiled - 1/2 cup, 120 grams
3. Canned, Juice Packed - 1/2 cup, 131 grams

4 56
Tryptophan:.009.202- gm
Threonine:.029.052- gm
Isoleucine: .028.063- gm
Leucine:.044.102- gm
Lysine:.044.048- gm
Methionine:.010.023- gm
Cysteine: .015.026- gm
Phenylalanine:.031.074- gm
Tyrosine:.020.045- gm
Valine: .031.068- gm
Arginine:.028.057- gm
Histidine:.018.035- gm
Alanine:.033.062- gm
Aspartic acid:.164.152- gm
Glutamic acid:.436.704- gm
Glycine:.029.053- gm
Proline:.022.144- gm
Serine:.032.079- gm



4. Canned, Stewed - 1/2 cup, 128 grams
5. Stewed - 1 cup, 101 grams
6. With Green Chili, Canned - 1/2 cup, 120 grams

References

Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.

Produce Availability & Merchandising Guide. The Packer. 1989.

Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.

U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.