Vegetables

Tomato (Roma) Nutrition Facts

Tomato (Roma) is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides potassium and vitamin C.

Calories22

Protein0.7 g

Carbs3.8 g

Fat0.4 g

ProteinCarbsFat

Nutrition for 100 g

Calories22 kcal

Protein0.7 g

Total Fat0.4 g

Carbohydrates3.8 g

Fiber1 g

Sodium0 mg

Total SugarsNot reported

Source: USDA FoodData Central, record 1999634

Nutrients

Full nutrient profile

Proximates

Water94.73 g

Nitrogen0.1113 g

Protein0.695625 g

Total lipid (fat)0.425 g

Ash0.3119 g

Carbohydrates

Carbohydrate, by difference3.837475 g

Fiber, total dietary0.9706 g

Minerals

Calcium, Ca9.963 mg

Iron, Fe0.1031 mg

Magnesium, Mg8.089 mg

Phosphorus, P19.09 mg

Potassium, K192.8 mg

Sodium, Na0 mg

Zinc, Zn0.08245 mg

Copper, Cu0.03198 mg

Manganese, Mn0.0869 mg

Selenium, Se0 ug

Vitamins and other components

Vitamin C, total ascorbic acid17.75 mg

Thiamin0.05575 mg

Riboflavin0 mg

Niacin0.5331 mg

Vitamin B-60.07894 mg

Biotin0.4688 ug

Folate, total9.994 ug

Vitamin A, RAE23.9 ug

Carotene, beta275.5 ug

Carotene, alpha0.875 ug

Carotene, gamma2.125 ug

Cryptoxanthin, beta19.06 ug

Cryptoxanthin, alpha9.625 ug

Lycopene2863 ug

Lutein + zeaxanthin56 ug

cis-Lutein/Zeaxanthin0 ug

Lutein56 ug

Zeaxanthin0 ug

Interesting fact

Six Official Shades Of Ripe

USDA grades fresh tomatoes by how far the colour change has travelled across the skin: "breakers" is a definite break on no more than 10% of the surface, "turning" 10-30%, "pink" 30-60%, "light red" over 60%, and "red" more than 90%. Each step is a stage of ripening, not a paint job.

Source: USDA Agricultural Marketing Service

Practical guidance