Tomatoes, red, ripe, cooked, stewed

Plant foods · Vegetables · All vegetables

g
Macronutrients 94 / 100 How is this scored?

Composition

Energy

Protein 2.0 g · 8 kcal/100g
Fat 2.7 g · 24 kcal/100g
Carbs 13.1 g · 52 kcal/100g
Fiber 1.7 g
Water 81 g
Total energy 79 kcal

Energy is predominantly from carbs (62%); EFSA recommends 45–60% for a balanced diet

Fat quality 71 / 100 How is this scored?
Total fat
2.7g
Saturated
0.5g
Monounsat.
1.0g
Polyunsat.
0.9g
Omega-6
0.84g

Saturated fat is 5.9% of energy, within the WHO limit of 10%.

Protein quality 70 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 92%
Lysine 70%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 98%

Limiting amino acid is Lysine (70% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 31 / 100 How is this scored?

Vitamins

Vitamin A 33 µg
Vitamin C 18.2 mg
Vitamin D 0.0 µg
Thiamin (B1) 0.11 mg
Riboflavin (B2) 0.08 mg
Niacin (B3) 1.1 mg
Pantothenic (B5) 0.3 mg
Vitamin B6 0.09 mg
Folate (B9) 11 µg
Vitamin B12 0.00 µg

Minerals

Calcium 26 mg
Iron 1.1 mg
Magnesium 15 mg
Phosphorus 38 mg
Potassium 247 mg
Sodium 455 mg
Zinc 0.2 mg
Copper 0.10 mg
Manganese 0.19 mg
Selenium 1.2 µg

Notable source of Vitamin C (23% of EU NRV per 100 g). Score averages coverage across 19 tracked nutrients.