Skip to main content

URMC Logo

URMC / Encyclopedia / Content

Nutrition Facts

Tomatoes, red, ripe, raw, year round average, 1 NLEA serving

Protein (g)

1.3

Total lipid (fat) (g)

0.3

Carbohydrate, by difference (g)

5.8

Energy (kcal)

26.64

Sugars, total (g)

3.89

Fiber, total dietary (g)

1.78

Calcium, Ca (mg)

14.8

Iron, Fe (mg)

0.4

Magnesium, Mg (mg)

16.28

Phosphorus, P (mg)

35.52

Potassium, K (mg)

350.76

Sodium, Na (mg)

7.4

Zinc, Zn (mg)

0.25

Copper, Cu (mg)

0.09

Manganese, Mn (mg)

0.17

Selenium, Se (mcg)

0

Vitamin A, IU (IU)

1232.84

Retinol (mcg)

0

Carotene, beta (mcg)

664.52

Carotene, alpha (mcg)

149.48

Vitamin E (alpha-tocopherol) (mg)

0.8

Cryptoxanthin, beta (mcg)

0

Lycopene (mcg)

3808.04

Lutein + zeaxanthin (mcg)

182.04

Vitamin C, total ascorbic acid (mg)

18.8

Thiamin (mg)

0.05

Riboflavin (mg)

0.03

Niacin (mg)

0.88

Pantothenic acid (mg)

0.13

Vitamin B-6 (mg)

0.12

Folate, total (mcg)

22.2

Vitamin B-12 (mcg)

0

Vitamin K (phylloquinone) (mcg)

11.69

Folic acid (mcg)

0

Folate, DFE (mcg_DFE)

22.2

Cholesterol (mg)

0

Fatty acids, total saturated (g)

0.07

Fatty acids, total monounsaturated (g)

0.08

Fatty acids, total polyunsaturated (g)

0.2