Vegetable

Whole

Whole tomatoes are the intact fruit for slicing, roasting, stuffing, or sauce—the starting form for every culinary tomato use. Choose by firmness and aroma for raw service, or by ripeness for cooking. Store room-temperature if underripe; refrigerate only when fully ripe if needed. Core, peel, or seed according to the dish.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 34.2

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 0.16 g
Cholesterol 0 mg
Sodium 20.7 mg
Salt 0.05 g
Total Carbohydrate 6.98 g
Dietary Fibre 2.43 g
Total Sugars 3.08 g
Complex / starch 1.94 g
Protein 1.94 g
Water 93.6 g

Detailed nutrients

Energy 34.2 kcal
Water 93.6 g
Carbohydrates 6.98 g
- Sugars 3.08 g
- Starch 1.94 g
- Fibre 2.43 g
Protein 1.94 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 82.9 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 33.8 µg
- Vitamin C 2 mg
- Vitamin E 0.33 mg
- Vitamin K 29.4 µg
Minerals 430 mg
- Major Minerals 429 mg
  - Calcium 64 mg
  - Sodium 20.7 mg
  - Potassium 344 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: 33.8 · vitamin-e: 0.33 · vitamin-k: 29.4 ·

Minerals

Sodium: 20.66 · Potassium: 344 · Calcium: 64 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

500 BCE

Whole tomatoes entered cooking after domestication in the Americas and later global adoption.

1800

European and American markets sold whole fresh tomatoes as everyday produce.

1950

Year-round whole tomato supply from field and glasshouse reshaped global salads and sauces.