Vegetable
Flesh
Tomato flesh is the edible interior once peel, shell, or tough outer layers are dealt with—sweet-acid juice and soft flesh that slips its skin when blanched. Cut, mash, or purée according to firmness and the dish. Work with a sharp knife on a stable board; manage juices so salads and sauces do not water down. Acid or quick cooking helps colour and brightness on susceptible types.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19 mg
- Salt 0.05 g
- Total Carbohydrate 7.22 g
- Dietary Fibre 2.51 g
- Total Sugars 2.85 g
- Complex / starch 2.1 g
- Protein 2.05 g
- Water 95 g
- Energy 33 kcal
- Water 95 g
- Carbohydrates 7.22 g
- Protein 2.05 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 82.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.53 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 33.7 µg
- Vitamin C 2 mg
- Vitamin E 0.33 mg
- Vitamin K 29.3 µg
- Minerals 395 mg
- Major Minerals 393 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.53 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 33.7 · vitamin-e: 0.33 · vitamin-k: 29.3 ·
Minerals
Flesh of Tomato: composition reflects this culinary part relative to the whole ingredient.
History
Markets sold tomato as separate flesh forms so cooks could match prep to the dish.
Retail packing made flesh of tomato a familiar labelled product.
Food service portioned flesh of tomato for consistent yield.