Tomato

Zoom on carbohydrates

• The raw round tomato contains a lower amount of carbohydrates (3.59 g per 100 g) than the average quantity found in raw vegetables: about 4.45 g per 100 g. The round tomato is therefore low in sugar* (because its content is less than 5 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

• The raw round tomato provides 1g of fibre per 100g.
• 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

• Its fat content is less than 0.5 g per 100 g, meaning the round tomato is fat-free*.

* 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. 

Zoom on minerals and trace elements

• Raw round tomatoes provide a significant amount of potassium. In fact, they provide the equivalent of 10.50% of DRVs, i.e. 210 mg per 100 g.
• The quantity of other minerals and trace elements represents less than 6% of DRVs.

Zoom on vitamins

• The raw round tomato is a source of:
  • vitamin C because it provides the equivalent of 20.38% of DRVs, i.e. 16.30 mg per 100 g;
  • vitamin A because it provides the equivalent of 16.81% of DRVs, i.e. 134.50 µg per 100 g.
• The amount of other vitamins is less than 7% of DRVs.

* Calculation made: Beta Carotene / 6 + retinol

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.

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.

Roasted tomatoes are low in energy*. They provide an average of 25.30 calories (kcal) per 100 g, i.e. 106 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 roasted/baked tomatoes. 

* 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. 

Zoom on carbohydrates

• Roasted tomatoes are low in sugar* as they contain 3.53 g of carbohydrates per 100 g.
• This amount is lower than the average amount of carbohydrates found in cooked vegetables: about 4.85 g per 100 g.
• These include fructose (1.70 g per 100 g) and glucose (1.40 g per 100 g).

Zoom on fibres

• Roasted tomatoes contain 1.90 g of fibre per 100 g.
• This amount is below the average quantity found in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• Their protein content (1 g per 100 g) is lower than the average amount found in cooked vegetables (2 g per 100 g).

Zoom on lipids

• The amount of fat in roasted tomato (0.40 g per 100 g) is lower than the average quantity in cooked vegetables (053 g per 100 g).
• Since its fat content is less than 0.5 g per 100 g, the roasted tomato is fat-free*.

* 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.

Zoom on minerals and trace elements

• Roasted tomato is a source of potassium because it provides the equivalent of 15.50% of DRVs, i.e. 310 mg per 100 g.
• It also provides the equivalent of 9% of DRVs for manganese, i.e. 0.18 mg per 100 g.
• The quantity of other minerals and trace elements represents less than 5% of DRVs.

Zoom on vitamins

• The roasted tomato is a source of vitamin C as it provides the equivalent of 18.63% of DRVs, i.e. 14.90 mg per 100 g;
• It contains a significant amount of vitamin A and vitamin B9. It brings the equivalent of:
  • 11.81% of DRVs for vitamin A, i.e. 94.50 µg per 100 g;
  • 10.05% of DRVs for vitamin B9, i.e. 20.10 µg per 100 g.
• It also provides the equivalent of 9.08% of DRVs for vitamin E, i.e. 1.09 mg per 100 g.
• The quantity of other vitamins represents less than 5% of DRVs.

* Calculation made: Beta Carotene / 6 + retinol 

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.
• According to the folin method, baked tomatoes contain 1.06 mg of polyphenols per 100 g.

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 the roasted tomato, the following claims may be used:

NUTRITION CLAIMS OF RAW ROASTED TOMATOES

• Low in energy (100 g of roasted tomatoes provide less than 40 kcal)
• Low in sugar (100 g of raw roasted tomatoes contain less than 5 g of sugars)
• Fat-free (100 g of raw roasted tomatoes contain less than 0.5 of fat)
• Source of vitamin C (100 g of roasted tomatoes provide more than 15% of DRVs)
• Source of potassium (100 g of roasted tomatoes provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of roasted tomatoes)

Vitamin C

• Vitamin C contributes to:
  • normal function of the immune system during and after intense physical exercise,
  • normal collagen formation for the normal function of blood vessels,
  • normal collagen formation for the normal function of bones,
  • normal collagen formation for the normal function of cartilage,
  • normal collagen formation for the normal function of gums,
  • normal collagen formation for the normal function of skin,
  • normal collagen formation for the normal function of teeth,
  • normal energy-yielding metabolism,
  • normal functioning of the nervous system,
  • normal psychological function,
  • normal function of the immune system,
  • protection of cells from oxidative stress,
  • reduction of tiredness and fatigue,
  • regeneration of the reduced form of vitamin E.
• Vitamin C increases iron absorption.

Potassium

• Potassium contributes to:
  • normal functioning of the nervous system,
  • normal muscle function,
  • maintenance of normal blood pressure.