Vegetable

Halved Fruit

Tomato fruit is the market form you buy whole—sweet-acid juice and soft flesh that slips its skin when blanched. Inspect for bruises and mould; ripeness drives whether it is best raw or cooked. Wash just before use, trim stems or blossom ends, then slice, dice, or cook. High-water types shed liquid when salted or heated—account for that in dressings and bakes.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshGrilled Cut SideRawScoopedSeasoned

Traits

HalvedHalved FruitPortionPrep ReadyPrimary YieldReady PrepVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 34.3

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 20.3 mg
Salt 0.05 g
Total Carbohydrate 6.75 g
Dietary Fibre 2.57 g
Total Sugars 2.88 g
Complex / starch 1.97 g
Protein 2.05 g
Water 87.8 g

Detailed nutrients

Energy 34.3 kcal
Water 87.8 g
Carbohydrates 6.75 g
- Sugars 2.88 g
- Starch 1.97 g
- Fibre 2.57 g
Protein 2.05 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 81.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.52 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 33 µg
- Vitamin C 2 mg
- Vitamin E 0.47 mg
- Vitamin K 28.9 µg
Minerals 346 mg
- Major Minerals 344 mg
  - Calcium 22 mg
  - Sodium 20.3 mg
  - Potassium 302 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: 0.52 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 33 · vitamin-e: 0.47 · vitamin-k: 28.9 ·

Minerals

Sodium: 20.26 · Potassium: 302 · Calcium: 22 · Iron: 1.5 ·

Halved Fruit of Tomato: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold tomato as separate halved fruit forms so cooks could match prep to the dish.

1950

Retail packing made halved fruit of tomato a familiar labelled product.

2000

Food service portioned halved fruit of tomato for consistent yield.