Vegetables · SOURCE-BASED NUTRITION
Tomatoes, red, ripe, canned, with green chilies nutrition facts
SR Legacy
Tomatoes, red, ripe, canned, with green chilies. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 15 kcal | — |
| Protein | 0.69 g | 1.4% |
| Carbohydrate, by difference | 3.62 g | 1.3% |
| Total lipid (fat) | 0.08 g | 0.1% |
| Fatty acids, total saturated | 0.01 g | 0.1% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 401 mg | 17.4% |
| Potassium, K | 107 mg | 2.3% |
| Calcium, Ca | 20 mg | 1.5% |
| Iron, Fe | 0.26 mg | 1.4% |
| Magnesium, Mg | 11 mg | 2.6% |
| Phosphorus, P | 14 mg | 1.1% |
| Zinc, Zn | 0.13 mg | 1.2% |
| Copper, Cu | 0.09 mg | 10% |
| Manganese, Mn | 0.13 mg | 5.7% |
| Selenium, Se | 0.4 µg | 0.7% |
| Vitamin A, RAE | 20 µg | 2.2% |
| Vitamin C, total ascorbic acid | 6.2 mg | 6.9% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Thiamin | 0.03 mg | 2.8% |
| Riboflavin | 0.02 mg | 1.5% |
| Niacin | 0.64 mg | 4% |
| Pantothenic acid | 0.15 mg | 3% |
| Vitamin B-6 | 0.1 mg | 6.1% |
| Folate, DFE | 9 µg | 2.3% |
| Vitamin B-12 | 0 µg | 0% |
| Ash | 1.39 g | — |
| Fatty acids, total monounsaturated | 0.01 g | — |
| Fatty acids, total polyunsaturated | 0.03 g | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 9 µg | — |
| Folate, total | 9 µg | — |
| Folic acid | 0 µg | — |
| MUFA 16:1 | 0 g | — |
| MUFA 18:1 | 0.01 g | — |
| MUFA 20:1 | 0 g | — |
| PUFA 18:2 | 0.03 g | — |
| PUFA 18:3 | 0 g | — |
| Retinol | 0 µg | — |
| SFA 14:0 | 0 g | — |
| SFA 16:0 | 0.01 g | — |
| SFA 18:0 | 0 g | — |
| Vitamin A, IU | 390 iu | — |
| Water | 94.2 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Copper (10% DV), Vitamin C (6.9% DV) and Vitamin B6 (6.1% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Copper: iron metabolism and nerves
This amount provides 0.09 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin C: collagen and antioxidant function
This amount provides 6.2 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin B6: metabolism and brain development
This amount provides 0.1 mg. Vitamin B6 supports many enzyme reactions involved in metabolism, brain development and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.13 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 0.64 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 0.15 mg. Pantothenic acid is needed to make coenzyme A, which is central to fatty-acid and energy metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Copper
This amount provides 0.09 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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