Tomato, canned

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• Nutrition value per 100 g 1 Cup All links open in new tab
• Alcohol, ethyl 0 g
• Caffeine 0 mg
• Theobromine 0 mg
• Proteins and Amino Acids 1.64 g
  • Tryptophan 0.012 g
  • Threonine 0.04 g
  • Isoleucine 0.037 g
  • Leucine 0.057 g
  • Lysine 0.057 g
  • Methionine 0.013 g
  • Cystine 0.02 g
  • Phenylalanine 0.04 g
  • Tyrosine 0.027 g
  • Valine 0.04 g
  • Arginine 0.038 g
  • Histidine 0.023 g
  • Alanine 0.045 g
  • Aspartic acid 0.215 g
  • Glutamic acid 0.57 g
  • Glycine 0.038 g
  • Proline 0.03 g
  • Serine 0.042 g
• Carbohydrates (By Difference) 7.29 g
  • Sugars, total 4.4 g
    • Sucrose 0.02 g
    • Fructose 2.34 g
    • Lactose 0 g
    • Glucose 2.03 g
    • Maltose 0 g
    • Galactose 0 g
  • Fiber, total dietary 1.9 g
• Ash (Minerals) 1.35 g
  • Calcium, Ca 34 mg
  • Iron, Fe 1.3 mg
  • Magnesium, Mg 20 mg
  • Phosphorus, P 32 mg
  • Potassium, K 293 mg
  • Sodium, Na 186 mg
  • Zinc, Zn 0.27 mg
  • Copper, Cu 0.183 mg
  • Manganese, Mn 0.183 mg
  • Selenium, Se 0.6 µg
• Vitamins 30.4203 mg*
  • Vitamin A (total, IU) 215 iu
  • Vitamin A (total, RAE) 11 µg
    • Vitamin A1 (retinol) 0 µg
    • Provitamin A (beta-carotene) 129 µg
    • Provitamin A (alpha-carotene) 0 µg
    • Provitamin A (beta-cryptoxanthin) 0 µg
  • Vitamin E (alpha-tocopherol) 1.25 mg
  • Vitamin D, total, IU 0 iu
  • Vitamin D, total (D2 + D3) 0 µg
  • Lycopene (bright red carotenoid) 5106 µg
  • Lutein + Zeaxanthin (yellow-red carotenoid) 158 µg
  • Vitamin C (ascorbic acid) 9.2 mg
  • Vitamin B1 (thiamin) 0.075 mg
  • Vitamin B2 (riboflavin) 0.052 mg
  • Vitamin B3 (niacin) 1.222 mg
  • Vitamin B5 (pantothenic acid) 0.278 mg
  • Vitamin B6 (pyridoxine) 0.15 mg
  • Vitamin B12 (cobalamin) 0 µg
  • Vitamin B4 (choline) 12.9 mg
  • Vitamin K1 (phylloquinone) 5.3 µg
  • Vitamin B9 (folate, DFE) 13 µg
    • Vitamin B9, total (folate) 13 µg
      • Vitamin B9 (folic acid) 0 µg
      • Vitamin B9 (folate, food) 13 µg
  • Vitamin E, added 0 mg
  • Vitamin B12, added 0 µg
• Fat (Lipids) 0.28 g
  • Fatty acids, total polyunsaturated 0.113 g
    • Linoleic acid (LA), undifferentiated 0.108 g
    • Linolenic acid, undifferentiated 0.005 g
    • Eicosatetraenoic acid (ETA), undifferentiated 0 g
    • Docosahexaenoic acid (DHA) 0 g
    • Stearidonic acid (SDA) 0 g
    • Eicosapentaenoic acid (EPA) 0 g
    • Docosapentaenoic acid (DPA), undifferentiated 0 g
  • Fatty acids, total trans 0 g
  • Fatty acids, total saturated 0.04 g
    • Butyric acid 0 g
    • Caproic acid 0 g
    • Caprylic acid 0 g
    • Capric acid 0 g
    • Lauric acid 0 g
    • Myristic acid 0 g
    • Palmitic acid 0.027 g
    • Stearic acid 0.01 g
  • Fatty acids, total monounsaturated 0.043 g
    • Oleic acid, undifferentiated 0.041 g
    • Palmitoleic acid, undifferentiated 0.001 g
    • Eicosenoic acid, undifferentiated 0 g
    • Erucic acid, undifferentiated 0 g
  • Sterols 0 g*
    • Cholesterol 0 mg
• Water 89.44 g
• Energy 32 kcal
• Energy 134 kj

The tomato is believed to have been first cultivated by in ancient Peru, where several wild species of green tomatoes still grow. Then about three thousand years ago it was brought to Mexico. It is an offshot of the Mexican lineage L. esculentum cerasiforme which is thought to be the direct ancestor of the modern tomato. The pottery of ancient Peruvian city-states do not appear to mention the tomato, this has led some botonists to conclude that the cultivation of the tomato was done in Mexico.

Botanically a berry, the tomato is generally thought of and used as a vegetable: it's more likely to be part of a sauce or a salad than eaten whole as a snack, let alone as part of a dessert (though, depending on the variety, they can be quite sweet, especially roasted).

Tomatoes are used extensively in most Mediterranean cuisines, especially Italian ones. The tomato has an acidic property that is used to bring out other flavors. This same acidity makes tomatoes especially easy to preserve in home canning as tomato sauce or paste. Unripe green tomatoes can also be used to make salsa, or they can be batter-dipped and fried.

Canned tomato Nutrition Facts: Calories, Carbs, and Health Benefits

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Canned tomato is 89.44% water, 7.29% carbohydrates, 1.64% protein, 1.9% dietary fiber, 1.35% ash and 0.28% fat. If you consume one cup of canned tomato you will get 18.59 grams of carbohydrates. It is equal to 14.3 percent of the 130 grams of carbohydrates you should include in your daily diet. That same it has an energy value of 134 kJ (32 Calories) in a 100 g (3.5 Oz) amount and is a modest source of Vitamin C (ascorbic acid) (12.27% DV) and Vitamin B6 (pyridoxine) (11.54% DV). So if your diet contains canned tomatoes, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce the risk of anemia as this vitamin absorbs iron, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levels, high blood pressure and the occurrence of cancer. In addition it contains a considerable amount of Copper attaining 20.33% of the Daily Value in a 100 g (3.5 Oz).