Vegetables

Nutrition Facts Tomato (Roma)

Tomato (Roma) is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides potassium and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories22
Protein0.7g
Carbs3.8g
Fat0.4g
Protein Carbs Fat

Nutrition for 100 g

Calories 22 kcal
Protein 0.7 g
Total Fat 0.43 g
Carbohydrates 3.84 g
Fiber 0.97 g
Total Sugars Not reported
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 94.73 g
Energy (Atwater General Factors) 21.96 kcal
Energy (Atwater Specific Factors) 18.95 kcal
Nitrogen 0.11 g
Protein 0.7 g
Total lipid (fat) 0.43 g
Ash 0.31 g
Carbohydrates
Carbohydrate, by difference 3.84 g
Fiber, total dietary 0.97 g
Minerals
Calcium, Ca 9.96 mg
Iron, Fe 0.1 mg
Magnesium, Mg 8.09 mg
Phosphorus, P 19.09 mg
Potassium, K 192.8 mg
Sodium, Na 0 mg
Zinc, Zn 0.08 mg
Copper, Cu 0.03 mg
Manganese, Mn 0.09 mg
Selenium, Se 0 ug
Vitamins and other components
Vitamin C, total ascorbic acid 17.75 mg
Thiamin 0.06 mg
Riboflavin 0 mg
Niacin 0.53 mg
Vitamin B-6 0.08 mg
Biotin 0.47 ug
Folate, total 9.99 ug
Vitamin A, RAE 23.9 ug
Carotene, beta 275.5 ug
Carotene, alpha 0.88 ug
Carotene, gamma 2.13 ug
Cryptoxanthin, beta 19.06 ug
Cryptoxanthin, alpha 9.63 ug
Lycopene 2863 ug
Lutein + zeaxanthin 56 ug
cis-Lutein/Zeaxanthin 0 ug
Lutein 56 ug
Zeaxanthin 0 ug

Interesting fact

Processing can make tomato carotenoids easier to release

Heating softens tomato cell structures and can improve lycopene release into a meal, especially when some dietary fat is present. This does not make every tomato sauce equivalent: sodium, added sugar, and oil still depend on the product.

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Recipes with this food

Use tomato (roma) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.