Ribbed Tomato

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Apport calorique icone
Caloric intake
19,80 kcal per 100g
Photo du composant Water
94,40 g Water
Photo du composant Fibers
0,90 g Fibers
Photo du composant Carbohydrates
3,23 g Carbohydrates
Photo du composant Vitamin B9
65,40 µg Vitamin B9
Photo du composant Vitamin C
11,70 mg Vitamin C
Raw product
seasonality of the product
spring, summer
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Description

  • The ribbed or beef tomato belongs to the Solanaceae family, genus Solanum, species Solanum lycopersicum.
  • From the French region of Marmande, in Lot-et-Garonne, it takes its name from its particular heart and ribbed shape (ATP Marmande, 2020).
  • In the 18th century, the tomato from America was first brought to Spain and Italy, then introduced into Provence (ATP Marmande, 2020). Through natural hybridisation, other tomato varieties such as “la merveille des marchés”, “la ponderosa” and “mikado”, are thought to have given rise to the Marmande tomato, after adaptation to the climate and soil (ATP Marmande, 2020).
  • Contrary to popular belief, the tomato is a fruit, even if it is eaten as a vegetable. It is available all year round, but the peak season is from July to September (L’Agence de l’alimentation Nouvelle-Aquitaine, 2021).

PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS

  • Of large size, the weight of the ribbed tomato can vary between 100 g and 300 g. It has firm flesh that can be cooked very well. (Interfel, 2021). It can therefore be eaten stuffed, in carpaccio or in salad (Tomates et concombres de nos régions, 2021).
  • During its development, the pigments responsible for the colour of the fruit are mainly chlorophylls a and b. When ripe, chlorophyll levels decrease sharply while the relative proportion of violaxanthin, lutein, β-carotene, lycopene, antheraxanthin and zeaxanthin is up to 9 times higher (Carrari, 2006a).
  • The main contributors to ripe tomato flavour are volatile compounds of the alcohols and terpenes family, including: cis-3-hexanal, cis-3-hexanol, hexanal, 3-methylbutanal, sulcatone, 1-pentan-3-one, trans-2-hexanal, methyl salicylate, 2-isobutylthiazole and β-ionone (Carrari, 2006b).
  • However, their abundance can vary by several orders of magnitude depending on the age of the tomato variety (Tieman, 2017). In fact, it has been shown that in the more modern varieties the concentrations of β-ionone are lower, in the order of ng/g of fresh fruit (Tieman, 2017). In addition, hexanal concentrations were found to be higher in older varieties, in the range of μg/g fresh fruit (Tieman, 2017).
  • But it is important to point out that environmental conditions as well as the degree of ripeness have determining roles in affirming or not the organoleptic qualities of the fruit (Tiwari, 2013).

COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)

  • Many researchers have been interested in the beneficial effects of tomatoes in cancer thanks to some of their bioactive compounds. These bioactive constituents include phytochemicals such as carotenoids and polyphenols, including lycopene (Lenucci, 2006).
  • A 6-year follow-up cohort study showed that tomato consumption was associated with a lower risk of prostate cancer due to a significant presence of lycopene between 7.8 and 18.1 mg per 100 g (Willett, 1995) A meta-analysis confirmed that higher consumption of carotenoids, including β-carotene, α-carotene, lycopene, β-cryptoxanthin, lutein and zeaxanthin, reduced the risk of oesophageal cancer (Ge, 2013).
  • Of 72 studies identified, 57 reported inverse associations between tomato consumption or blood lycopene levels and cancer risk, of which 35 of these inverse associations were statistically significant (Giovannucci, 1999). A beneficial effect was particularly observed for cancer of the lung, stomach, pancreas, colon, rectum, breast and cervix (Giovannucci, 1999).

RAW

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc. Raw ribbed and beef tomatoes are low in energy*. On average, they provide 19.80 calories (kcal) per 100 g, i.e. 83.40 kJ.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values, as well as the percentage of Dietary Reference Values (DRVs) per 100 g net of raw ribbed and beef tomato (except for the table on polyphenols, which refers to raw tomato – unknown variety).

Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

MACRONUTRIENTS

Constituent (g) Average content Min-Max
per 100g
NRV%
Water 94,4 - -
Fibers 0,90 - -
Carbohydrates 3,23 0 - NC 1,24
of which Sugar 2,80 - 3,11
Lipids < 0,50 - -
of which Saturated fatty acids < 0,01 - -
Protein 0,50 - 1
Constituent (g) Amount Min-Max NRV%
Water Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - -
Fibers Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - -
Carbohydrates Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
dont Sugar Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Lipids Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
dont Saturated fatty acids Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Protein Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011

Zoom on carbohydrates
  • Raw ribbed and beef tomatoes are low in sugar*and contain less carbohydrates (3.23 g per 100 g) than the average amount of carbohydrates in raw vegetables: approximately 4.45 g per 100 g.
  • These are mainly fructose (1.60 g per 100 g) and glucose (1.20 g per 100 g).
Zoom on fibres
  • Raw ribbed and beef tomato provides 0.90 g of fibre per 100 g.
  • This amount is well below the average quantity found in raw vegetables (2.43 g per 100 g).
Zoom on proteins
  • Its protein content (0.50 g per 100 g) is lower than the average amount found in raw vegetables (1.87 g per 100 g).
Zoom on lipids
  • Ribbed and beef tomato is fat-free*, as it contains less than 0.5 g per 100 grams.

* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

MINERALS AND TRACE ELEMENTS

Constituent Average content Min-Max
per 100g
NRV%
Calcium (mg) 7,20 - 0,90
Chloride (mg) 41,37 - 5,17
Copper (mg) 0,03 - 3
Iron (mg) 0,14 - 1
Iodine (µg) < 20 - -
Magnesium (mg) 6,90 - 1,84
Manganese (mg) 0,12 - 6
Phosphorus (mg) 19 - 2,71
Potassium (mg) 210 - 10,50
Selenium (µg) < 20 - -
Sodium (mg) < 5 - -
Zinc (mg) 0,09 - 0,90
Constituent Amount Min-Max NRV%
Calcium (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Chloride (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Copper (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Iron (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Iodine (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Magnesium (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Manganese (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Phosphorus (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Potassium (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Selenium (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Sodium (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - -
Zinc (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011

Zoom on minerals and trace elements
  • Raw ribbed and beef tomatoes provide a significant amount of potassium: 210 mg per 100 g, equivalent to 10.50% of DRVs.
  • The quantity of other minerals and trace elements represents less than 7% of DRVs.

VITAMINS

Constituent Average content Min-Max
per 100g
NRV%
Provitamin A Beta-carotene (µg) 825 - -
Vitamin A equivalent (µg) 137,50 - 17,19
Vitamin B1 (mg) 0,035 - 3,18
Vitamin B2 (mg) < 0,01 - -
Vitamin B3 (mg) 0,44 - 2,75
Vitamin B5 (mg) 0,06 - 1
Vitamin B6 (mg) 0,057 - 4,07
Vitamin B9 (µg) 65,4 - 32,70
Vitamin C (mg) 11,70 - 14,63
Vitamin E (mg) 0,36 - 3
Vitamin K1 (µg) 0,82 - 1,09
Constituent Amount Min-Max NRV%
Provitamin A Beta-carotene (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - -
Vitamin A equivalent (µg) Calcul à partir de la valeur Provitamine A Béta-carotène* - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B1 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B2 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B3 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B5 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B6 (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B9 (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin C (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin E (mg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin K1 (µg) Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011

Zoom on vitamins
  • Raw ribbed and beef tomato is high in vitamin B9 as it provides the equivalent of 32.70% of DRVs, i.e. 65.40 µg per 100 g.
  • It is also source of vitamin A as it provides the equivalent of 17.19% of DRVs, i.e. 137.50 µg per 100 g.
  • Ribbed and beef tomatoes provide a significant amount of vitamin C: 11.70 mg per 100 g, equivalent to 14.63% of DRVs.
  • The amount of other vitamins is less than 5% of DRVs.

*Calculation made: Beta Carotene / 6 + retinol 

POLYPHENOLS

Constituent (mg) Average content Min-Max
per 100mg
Flavonoids (mg) 0,95 -
of which Flavonols (mg) 0,74 -
of which Flavanones (mg) 0,12 -
of which Dihydrochalcones (mg) 0,097 -
Phenolic Acids (mg) 2,32 -
of which Hydroxycinnamic acids (mg) 2,32 -
Total polyphenols 3,27 -
Constituent (mg) Amount Min-Max
Flavonoids Etude CTIFL-Aprifel 2017-2018 CTIFL -Méthode utilisée : chromatographie -
dont Flavonols Etude CTIFL-Aprifel 2017-2018 CTIFL -Méthode utilisée : chromatographie -
dont Flavanones Etude CTIFL-Aprifel 2017-2018 CTIFL -Méthode utilisée : chromatographie -
dont Dihydrochalcones Etude CTIFL-Aprifel 2017-2018 CTIFL -Méthode utilisée : chromatographie -
Phenolic Acids Etude CTIFL-Aprifel 2017-2018 CTIFL -Méthode utilisée : chromatographie -
dont Hydroxycinnamic acids Etude CTIFL-Aprifel 2017-2018 CTIFL -Méthode utilisée : chromatographie -
Total polyphenols Etude CTIFL-Aprifel 2017-2018 CTIFL -Méthode utilisée : chromatographie -

Zoom on polyphenols (for raw tomato – unknown variety)
  • Polyphenols are substances with an antioxidant effect.
  • Hydroxycinnamic acids, a subgroup of phenolic acids, are the polyphenols most present in raw tomato, representing 71.02% of the total polyphenols identified.
  • Next come flavonols, a subgroup of flavonoids, which account for 22.49% of total polyphenols.
  • Flavanones and dihydrochalcones (subgroup of flavonoids) are present in smaller quantities. They represent 3.54% and 2.96% of total polyphenols respectively.

Nutrition and health claims

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of ribbed and beef tomato, the following claims may be used:

NUTRITION CLAIMS OF RAW RIBBED AND BEEF TOMATO

  • Low in energy (100 g of raw ribbed and beef tomato provide less than 40 kcal)
  • High in vitamin B9 (100 g of raw ribbed and beef tomato provide more than 30% of DRVs)
  • Source of vitamin A (100 g of raw ribbed and beef tomato provide more than 15% of DRVs)
  • Fat-free (100 g of raw ribbed and beef tomato have less than 0.5 g of fat)
  • Low in sugar (100 g of raw ribbed and beef tomato bring less than 5 g of sugar)

HEALTH CLAIMS (for a consumption of 100 g of raw ribbed and beef tomato)

Folates or vitamin B9

Folates contributes to:

  • maternal tissue growth during pregnancy,
  • normal amino acid synthesis,
  • normal blood formation,
  • normal homocysteine metabolism,
  • normal psychological function,
  • normal function of the immune system,
  • reduction of tiredness and fatigue.
  • Folates have a role in the process of cell division.
Vitamin A
  • Vitamin A has a role in the process of cell specialisation.
  • Vitamin A contributes to:
    • maintenance of normal skin,
    • maintenance of normal mucous membranes,
    • maintenance of normal vision,
    • normal iron metabolism,
    • normal function of the immune system.
Composition and analysis