A medium tomato (123 g) has 22 calories, 4.8 g of carbohydrate and 17 mg of vitamin C (19% DV), and 100 g of tomato holds 94.5 g of water. A cherry tomato has 3 calories.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 medium whole (2-3/5" dia) (123 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 22 | 18 | |
| Total fat | 0.2 g | 0% | 0.2 g |
| Saturated fat | <0.1 g | 0% | 0.03 g |
| Trans fat | 0 g | 0 g | |
| Monounsaturated fat | <0.1 g | 0.03 g | |
| Polyunsaturated fat | 0.1 g | 0.08 g | |
| Cholesterol | 0 mg | 0% | 0 mg |
| Sodium | 6.2 mg | 0% | 5 mg |
| Total carbohydrate | 4.8 g | 2% | 3.89 g |
| Dietary fiber | 1.5 g | 5% | 1.2 g |
| Total sugars | 3.2 g | 2.63 g | |
| Added sugars | 0 g | 0% | 0 g |
| Protein | 1.1 g | 0.88 g | |
| Vitamins | |||
| Vitamin D | 0 mcg | 0% | 0 mcg |
| Vitamin A | 52 mcg | 6% | 42 mcg |
| Vitamin C | 17 mg | 19% | 13.7 mg |
| Vitamin E | 0.66 mg | 4% | 0.54 mg |
| Vitamin K | 9.7 mcg | 8% | 7.9 mcg |
| Thiamin (B1) | <0.1 mg | 4% | 0.04 mg |
| Riboflavin (B2) | <0.1 mg | 2% | 0.02 mg |
| Niacin (B3) | 0.73 mg | 5% | 0.59 mg |
| Vitamin B6 | 0.1 mg | 6% | 0.08 mg |
| Folate (DFE) | 18 mcg | 5% | 15 mcg |
| Vitamin B12 | 0 mcg | 0% | 0 mcg |
| Choline | 8.2 mg | 1% | 6.7 mg |
| Minerals | |||
| Calcium | 12 mg | 1% | 10 mg |
| Iron | 0.33 mg | 2% | 0.27 mg |
| Potassium | 292 mg | 6% | 237 mg |
| Magnesium | 14 mg | 3% | 11 mg |
| Phosphorus | 30 mg | 2% | 24 mg |
| Zinc | 0.21 mg | 2% | 0.17 mg |
| Copper | 0.07 mg | 8% | 0.06 mg |
| Manganese | 0.14 mg | 6% | 0.11 mg |
| Selenium | 0 mcg | 0% | 0 mcg |
| Other | |||
| Water | 116.3 g | 94.5 g | |
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 cup cherry tomatoes | 149 g | 27 | 5.8 g | 1.3 g | 0.3 g | 1.8 g | 3.9 g |
| 1 cup, chopped or sliced | 180 g | 32 | 7 g | 1.6 g | 0.4 g | 2.2 g | 4.7 g |
| 1 Italian tomato | 62 g | 11 | 2.4 g | 0.5 g | 0.1 g | 0.7 g | 1.6 g |
| 1 cherry | 17 g | 3 | 0.7 g | 0.1 g | <0.1 g | 0.2 g | 0.4 g |
| 1 large whole (3" dia) | 182 g | 33 | 7.1 g | 1.6 g | 0.4 g | 2.2 g | 4.8 g |
| 1 medium whole (2-3/5" dia) | 123 g | 22 | 4.8 g | 1.1 g | 0.2 g | 1.5 g | 3.2 g |
| 1 slice, medium (1/4" thick) | 20 g | 4 | 0.8 g | 0.2 g | <0.1 g | 0.2 g | 0.5 g |
| 1 plum tomato | 62 g | 11 | 2.4 g | 0.5 g | 0.1 g | 0.7 g | 1.6 g |
| 1 small whole (2-2/5" dia) | 91 g | 16 | 3.5 g | 0.8 g | 0.2 g | 1.1 g | 2.4 g |
| 1 slice, thick/large (1/2" thick) | 27 g | 5 | 1.1 g | 0.2 g | 0.1 g | 0.3 g | 0.7 g |
| 1 wedge (1/4 of medium tomato) | 31 g | 6 | 1.2 g | 0.3 g | 0.1 g | 0.4 g | 0.8 g |
| 1 slice, thin/small | 15 g | 3 | 0.6 g | 0.1 g | <0.1 g | 0.2 g | 0.4 g |
| 1 NLEA serving | 148 g | 27 | 5.8 g | 1.3 g | 0.3 g | 1.8 g | 3.9 g |
| 100 g | 100 g | 18 | 3.9 g | 0.9 g | 0.2 g | 1.2 g | 2.6 g |
USDA weighs tomato in several sizes. Calories rise with weight:
| Serving | Weight | Calories | Total carbohydrate |
|---|---|---|---|
| 1 small whole (2-2/5" dia) | 91 g | 16 | 3.5 g |
| 1 medium whole (2-3/5" dia) | 123 g | 22 | 4.8 g |
| 1 large whole (3" dia) | 182 g | 33 | 7.1 g |
A medium tomato (123 g) has 4.8 g total carbohydrate, including 1.5 g dietary fiber and 3.2 g total sugars. Carbohydrate minus fiber is 3.3 g.
A medium tomato (123 g) has 17 mg of vitamin C, 19% of the Daily Value. 100 g has 13.7 mg. At 10 to 19% DV per serving, that meets the FDA threshold for a "good source" claim.
A medium tomato (123 g) has 292 mg of potassium, 6% of the Daily Value. 100 g has 237 mg. That is below the 10% DV a serving needs for a "good source" claim.
A medium tomato (123 g) has 1.5 g of fiber, 5% of the Daily Value. 100 g has 1.2 g. That is below the 10% DV a serving needs for a "good source" claim.
A medium tomato (123 g) has 3.2 g total sugars. None of it is added sugar.
100 g of tomato has 18 calories, 0.88 g protein, 3.89 g carbohydrate, 1.2 g fiber, 2.63 g sugars and 0.2 g fat.
USDA's record is a year-round average for ripe red tomatoes, and this page uses it for the common types. USDA also lists portion weights by type, which you can pick in the serving list:
Cooking tomatoes drives off water, so sauce, paste and sun-dried tomatoes pack more calories and carbohydrate into each gram than fresh tomatoes: the same solids are left in less water. Heat also changes individual nutrients in opposite directions: research on cooked tomatoes has found less vitamin C and more measurable lycopene, the red pigment, than in raw ones. USDA keeps separate records for canned, stewed and sun-dried tomatoes, so use the one that matches your ingredient.
Keep whole tomatoes on the counter until they are fully ripe. Cold stops ripening and can make the flesh mealy and less flavorful, so unripe tomatoes should not be refrigerated. Very ripe tomatoes can go in the refrigerator for a day or two if you let them come back to room temperature before eating. Cut tomatoes belong in the refrigerator.
Enter fresh tomatoes by raw weight in the label generator. For a cooked sauce, the batch loses water as it simmers, so weigh the finished sauce and set servings from that weight; the recipe nutrition calculator accounts for the yield. If you use canned tomatoes, paste or puree, enter those instead of fresh, and include any salt they contain, since canned tomato products often carry added sodium. Serving sizes for salsa and sauces are in the RACC lookup.
The same serving of tomato, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 0 g | 0 % |
| Saturated / Saturés | 0 g + Trans 0 g | 0 % |
| Cholesterol / Cholestérol | 0 mg | 0 % |
| Sodium | 5 mg | 0 % |
| Carbohydrate / Glucides | 5 g | 2 % |
| Fibre / Fibres | 1 g | 5 % |
| Sugars / Sucres | 3 g | 3 % |
| Protein / Protéines | 1 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 12 mg | 1 % |
| Iron / Fer | 0 mg | 2 % |
| Potassium | 292 mg | 9 % |
| Per 100g | |
|---|---|
| Energy | 75 kJ / 18 kcal |
| Fat | 0.2 g |
| of which saturates | 0.0 g |
| Carbohydrate | 3.9 g |
| of which sugars | 2.6 g |
| Protein | 0.9 g |
| Salt | 0.0 g |
| Per 100g | Per 123g | %RI* | |
|---|---|---|---|
| Energy | 75 kJ 18 kcal |
93 kJ 22 kcal |
1.1% |
| Fat | 0 gg | 0 gg | <1% |
| of which saturates | 0 gg | 0 gg | <1% |
| Carbohydrate | 3.9g | 4.8g | 1.8% |
| of which sugars | 2.6g | 3.2g | 3.6% |
| Fibre | 1.2g | 1.5g | - |
| Protein | 0.9g | 1.1g | 2.2% |
| Salt | 0 gg | 0.02g | <1% |
Different forms of the same food are separate USDA records, so each has its own page. Per 100 g:
| Form | Calories | Protein | Total fat | Total carbohydrate |
|---|---|---|---|---|
| TomatoTomatoes, red, ripe, raw, year round average | 18 | 0.88 g | 0.2 g | 3.89 g |
| Canned TomatoesTomatoes, red, ripe, canned, packed in tomato juice | 16 | 0.79 g | 0.25 g | 3.47 g |
| Crushed TomatoesTomatoes, crushed, canned | 32 | 1.64 g | 0.28 g | 7.29 g |
| Stewed TomatoesTomatoes, red, ripe, canned, stewed | 26 | 0.91 g | 0.19 g | 6.19 g |
| Sun-Dried TomatoesTomatoes, sun-dried | 258 | 14.1 g | 2.97 g | 55.8 g |
| Tomato PasteTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program) | 82 | 4.32 g | 0.47 g | 18.9 g |
| Tomato PureeTomato products, canned, puree, without salt added | 38 | 1.65 g | 0.21 g | 8.98 g |
| Tomato SauceTomato products, canned, sauce | 24 | 1.2 g | 0.3 g | 5.31 g |
If you make and sell a product that contains tomato, these free tools cover the next steps.
Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 170457: "Tomatoes, red, ripe, raw, year round average". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field. This is a whole or unsweetened food, so added sugars are shown as 0 g. View the USDA record ↗
