Vegetables · SOURCE-BASED NUTRITION
Tomatoes, red, ripe, cooked, stewed nutrition facts
SR Legacy
Tomatoes, red, ripe, cooked, stewed. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
ADJUST THE AMOUNT
Nutrition for your portion
Enter a custom amount or choose a documented serving. Every measured nutrient below recalculates from the source reference.
MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 79 kcal | — |
| Protein | 1.96 g | 3.9% |
| Carbohydrate, by difference | 13 g | 4.7% |
| Total lipid (fat) | 2.68 g | 3.4% |
| Fiber, total dietary | 1.7 g | 6.1% |
| Fatty acids, total saturated | 0.52 g | 2.6% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 455 mg | 19.8% |
| Potassium, K | 247 mg | 5.3% |
| Calcium, Ca | 26 mg | 2% |
| Iron, Fe | 1.06 mg | 5.9% |
| Magnesium, Mg | 15 mg | 3.6% |
| Phosphorus, P | 38 mg | 3% |
| Zinc, Zn | 0.18 mg | 1.6% |
| Copper, Cu | 0.1 mg | 10.6% |
| Manganese, Mn | 0.19 mg | 8.4% |
| Selenium, Se | 1.2 µg | 2.2% |
| Vitamin A, RAE | 33 µg | 3.7% |
| Vitamin C, total ascorbic acid | 18.2 mg | 20.2% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Thiamin | 0.11 mg | 9% |
| Riboflavin | 0.08 mg | 6.2% |
| Niacin | 1.11 mg | 6.9% |
| Pantothenic acid | 0.26 mg | 5.1% |
| Vitamin B-6 | 0.09 mg | 5.1% |
| Folate, DFE | 11 µg | 2.8% |
| Vitamin B-12 | 0 µg | 0% |
| Alanine | 0.06 g | — |
| Alcohol, ethyl | 0 g | — |
| Arginine | 0.07 g | — |
| Ash | 1.68 g | — |
| Aspartic acid | 0.17 g | — |
| Cystine | 0.03 g | — |
| Fatty acids, total monounsaturated | 1.05 g | — |
| Fatty acids, total polyunsaturated | 0.88 g | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 11 µg | — |
| Folate, total | 11 µg | — |
| Folic acid | 0 µg | — |
| Glutamic acid | 0.64 g | — |
| Glycine | 0.06 g | — |
| Histidine | 0.04 g | — |
| Isoleucine | 0.06 g | — |
| Leucine | 0.11 g | — |
| Lysine | 0.06 g | — |
| Methionine | 0.02 g | — |
| MUFA 16:1 | 0 g | — |
| MUFA 18:1 | 1.05 g | — |
| MUFA 20:1 | 0 g | — |
| MUFA 22:1 | 0 g | — |
| Phenylalanine | 0.08 g | — |
| Phytosterols | 14 mg | — |
| Proline | 0.13 g | — |
| PUFA 18:2 | 0.84 g | — |
| PUFA 18:3 | 0.04 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 0 µg | — |
| Serine | 0.08 g | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0.01 g | — |
| SFA 16:0 | 0.33 g | — |
| SFA 18:0 | 0.19 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Threonine | 0.05 g | — |
| Tryptophan | 0.02 g | — |
| Tyrosine | 0.04 g | — |
| Valine | 0.08 g | — |
| Vitamin A, IU | 666 iu | — |
| Water | 80.6 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 Vitamin C (20.2% DV), Copper (10.6% DV) and Thiamin (B1) (9% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin C: collagen and antioxidant function
This amount provides 18.2 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 referenceCopper: iron metabolism and nerves
This amount provides 0.1 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 referenceThiamin (B1): energy and cell function
This amount provides 0.11 mg. Thiamin helps turn food into energy and supports normal cell growth and 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 0.19 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 1.11 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 referenceRiboflavin (B2): energy and cell growth
This amount provides 0.08 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. 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
High in Vitamin C
This amount provides 18.2 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. 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
KEEP EXPLORING
Compare another food or find a nutrient
Use the complete Foodmanac catalogue to compare source-based values.