Vegetable
Seeds
Tomato seeds sit in the gel cavities of the fruit—mild, slightly bitter if over-reduced, and often removed for refined sauces and stuffings. The surrounding jelly is aromatic and worth saving for dressings. Strain seeds out for smooth coulis, or leave them in rustic sauces. Fermented seed gel can season salads when the flesh is used elsewhere.
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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 0.95 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 20.7 mg
- Salt 0.05 g
- Total Carbohydrate 7.22 g
- Dietary Fibre 3.68 g
- Total Sugars 3 g
- Complex / starch 2.1 g
- Protein 2.96 g
- Water 17.7 g
- Energy 49.3 kcal
- Water 17.7 g
- Carbohydrates 7.22 g
- Protein 2.96 g
- Fat 0.95 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 88.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.66 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 42.6 µg
- Vitamin C 2 mg
- Vitamin E 0.42 mg
- Vitamin K 25.9 µg
- Minerals 382 mg
- Major Minerals 381 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.66 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 42.6 · vitamin-e: 0.42 · vitamin-k: 25.9 ·
Minerals
Seeds concentrate oil and protein for germination energy.
History
French classical cookery often concassed tomatoes and removed seeds for refined sauces.
Canneries separated seed and skin waste from tomato pulp for paste and juice.
Chefs revisited tomato seed gel as a seasoning rather than pure waste.