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Tomato, cooked

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 94 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Kilojoules 74 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 18 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.2 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Saturated fatty acids 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C12:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 0.01 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Transunsaturated fatty acids 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Cis-mono unsaturated fatty acids 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C16:1 sum 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 0.02 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids 0.1 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C18:2n-6 0.06 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0 g 73f Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-6 0.06 g 74f Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cholesterol 0 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Carbohydrate, glycemic 2.5 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Starch 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Mono+Di saccharides 2.5 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sugar, added 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Dietary fibre 1.5 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Protein 0.7 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 43 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Beta-carotene 516 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin D 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin E 0.7 alfa-TE 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Thiamin 0.02 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Riboflavin 0.01 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Niacin 0.4 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B6 0.05 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Folate 8 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B12 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin C 11 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Calcium 6 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iron 0.2 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sodium 3 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Potassium 244 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Magnesium 9 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Zinc 0.1 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Selenium 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Copper 0.03 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Phosphorus 27 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iodine 0.1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1276 Tomato
C0139 Fruit, peel present, core, pit or seed removed
E0151 Solid
F0014 Fully heat-treated
G0014 Boiled
H0001 Treatment applied not known
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups