Vegetable
Skin
Tomato skin is the thin outer membrane—removed for silky sauces, left on for rustic salads and roasts. It carries colour and a slight bitterness when cooked hard. Blanch and shock to peel, or roast until the skin blisters and slips. Fried tomato skins can be a crisp garnish when dried thoroughly.
Track this ingredient
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 0.87 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.8 mg
- Salt 0.05 g
- Total Carbohydrate 7.18 g
- Dietary Fibre 2.51 g
- Total Sugars 2.85 g
- Complex / starch 1.98 g
- Protein 1.36 g
- Water 95 g
- Energy 42 kcal
- Water 95 g
- Carbohydrates 7.18 g
- Protein 1.36 g
- Fat 0.87 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 88.5 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 42.4 µg
- Vitamin C 2 mg
- Vitamin E 0.42 mg
- Vitamin K 25.8 µg
- Minerals 295 mg
- Major Minerals 294 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: 42.4 · vitamin-e: 0.42 · vitamin-k: 25.8 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Peeled tomatoes became standard in classical European sauce work.
Canned peeled tomatoes made skinless flesh a pantry default.
Chefs sometimes dehydrated tomato skins for powders and crisp garnishes.