Vegetable
Whole 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. Cook only until tender; overcooking collapses texture and dulls aroma.
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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 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 19.8 mg
- Salt 0.05 g
- Total Carbohydrate 7.13 g
- Dietary Fibre 2.61 g
- Total Sugars 2.98 g
- Complex / starch 1.88 g
- Protein 2.02 g
- Water 88 g
- Energy 33.2 kcal
- Water 88 g
- Carbohydrates 7.13 g
- Protein 2.02 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 78 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.57 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 36.2 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.9 µg
- Minerals 321 mg
- Major Minerals 320 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.57 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 36.2 · vitamin-e: 0.35 · vitamin-k: 21.9 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Markets sold tomato as separate whole fruit forms so cooks could match prep to the dish.
Retail packing made whole fruit of tomato a familiar labelled product.
Food service portioned whole fruit of tomato for consistent yield.