Tomato

The tomato is the edible, often red fruit/berry of the nightshade Solanum lycopersicum, commonly known as a tomato plant. The species originated in the South American Andes and its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Its many varieties are now widely grown, sometimes in greenhouses in cooler climates.

Red tomatoes, raw
Nutritional value per 100 g (3.5 oz)
Energy 74 kJ (18 kcal)
Carbohydrates
3.9 g
Sugars 2.6 g
Dietary fiber 1.2 g
Fat
0.2 g
Protein
0.9 g
Vitamins
Vitamin A equiv.
beta-carotene
lutein zeaxanthin
(5%) 42 μg
(4%) 449 μg
123 μg
Thiamine (B1) (3%) 0.037 mg
Niacin (B3) (4%) 0.594 mg
Vitamin B6 (6%) 0.08 mg
Vitamin C (17%) 14 mg
Vitamin E (4%) 0.54 mg
Vitamin K (8%) 7.9 μg
Trace metals
Magnesium (3%) 11 mg
Manganese (5%) 0.114 mg
Phosphorus (3%) 24 mg
Potassium (5%) 237 mg
Other constituents
Water 94.5 g
Lycopene 2573 µg
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
SOURCE: USDA NUTRIENT DATABASE