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Food Nutrients
All Food Categories | Vegetables and Vegetable Products
Tomatoes, red, ripe, canned, with green chilies
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Nutrient
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Value per 100 grams
of edible portion
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1.000 cup 241.00 g |
| Proximates |
| Energy | 15.00 kcal | 36.150 kcal |
| Protein | 0.69 g | 1.663 g |
| Total lipid (fat) | 0.08 g | 0.193 g |
| Energy | 63.00 kJ | 151.830 kJ |
| Water | 94.23 g | 227.094 g |
| Ash | 1.39 g | 3.350 g |
| Carbohydrate, by difference | 3.62 g | 8.724 g |
| Minerals |
| Sodium, Na | 401.00 mg | 966.410 mg |
| Magnesium, Mg | 11.00 mg | 26.510 mg |
| Copper, Cu | 0.09 mg | 0.217 mg |
| Potassium, K | 107.00 mg | 257.870 mg |
| Zinc, Zn | 0.13 mg | 0.313 mg |
| Manganese, Mn | 0.13 mg | 0.318 mg |
| Iron, Fe | 0.26 mg | 0.627 mg |
| Phosphorus, P | 14.00 mg | 33.740 mg |
| Calcium, Ca | 20.00 mg | 48.200 mg |
| Selenium, Se | 0.40 µg | 0.964 µg |
| Vitamins |
| Vitamin C, total ascorbic acid | 6.20 mg | 14.942 mg |
| Vitamin A, RAE | 20.00 µg | 48.200 µg |
| Vitamin B-12 | 0.00 µg | 0.000 µg |
| Retinol | 0.00 µg | 0.000 µg |
| Thiamin | 0.03 mg | 0.082 mg |
| Vitamin D | 0.00 IU | 0.000 IU |
| Pantothenic acid | 0.15 mg | 0.357 mg |
| Vitamin B-6 | 0.10 mg | 0.248 mg |
| Niacin | 0.64 mg | 1.542 mg |
| Folate, total | 9.00 µg | 21.690 µg |
| Riboflavin | 0.02 mg | 0.046 mg |
| Vitamin D (D2 + D3) | 0.00 µg | 0.000 µg |
| Vitamin A, IU | 390.00 IU | 939.900 IU |
| Lipids |
| Fatty acids, total saturated | 0.01 g | 0.027 g |
| 16:0 | 0.01 g | 0.019 g |
| 14:0 | 0.00 g | 0.000 g |
| 18:0 | 0.00 g | 0.007 g |
| Fatty acids, total monounsaturated | 0.01 g | 0.027 g |
| 16:1 undifferentiated | 0.00 g | 0.000 g |
| 18:1 undifferentiated | 0.01 g | 0.027 g |
| 20:1 | 0.00 g | 0.000 g |
| Fatty acids, total polyunsaturated | 0.03 g | 0.072 g |
| 18:3 undifferentiated | 0.00 g | 0.002 g |
| 18:2 undifferentiated | 0.03 g | 0.070 g |
| Cholesterol | 0.00 mg | 0.000 mg |
| Amino Acids |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
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