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Tomatoes, red, ripe, cooked

44 calories in 2 medium

Calories in Tomatoes, red, ripe, cooked
Tomatoes, red, ripe, cooked Suggest a better name
44 calories in 2 medium
2 medium = 246g ≈ 0.542lb ≈ 8.68oz
0.18 calories / gram
1 Weight Watchers point
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Calorie Sources:82% carbohydrates; 13% proteins; 5% fats
Fats:0.27 g (2 calories, 0% by weight)
Carbohydrates:9.86 g (35 calories, 4% by weight)
Proteins:2.34 g (6 calories, 1% by weight)
Alcohol:~
Water:232.08 g (94% by weight)
Fat Composition:67% polyunsaturated; 17% saturated; 17% monounsaturated
Trans Fat :~
Dietary Fiber:1.72 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
2 medium
Food Group:Vegetables and Vegetable Products
USDA #:11530
Related Foods: Calories in Baked Red Potato
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Calories in Sun Dried Tomatoes
Vitamin A:1203 IU
Retinol:~
Retinol Activity Equivalent:59.04 mcg
α-Carotene:~
β-Carotene:720.78 mcg
β-Cryptoxanthin:~
Lycopene:7.48 mg
Lutein + Zeaxanthin:231.24 mcg
Vitamin B-1:73.80 mcg
Vitamin B-2:49.20 mcg
Vitamin B-3:1.30 mg
Vitamin B-5:295.20 mcg
Vitamin B-6:172.20 mcg
Vitamin B-9:31.98 mcg
Food folate:31.98 mcg
Dietary Folate Equivalent:31.98 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:16.97 mg
Vitamin C:56.09 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.38 mg
Added α-Tocopherol:~
β-Tocopherol:24.60 mcg
δ-Tocopherol:24.60 mcg
γ-Tocopherol:516.60 mcg
Vitamin K:6.89 mcg
Calcium (Ca):27.06 mg
Copper (Cu):172.20 mcg
Fluoride (F):~
Iron (Fe):1.67 mg
Magnesium (Mg):22.14 mg
Manganese (Mn):246 mcg
Phosphorus (P):68.88 mg
Potassium (K):0.54 g
Selenium (Se):1.23 mcg
Sodium (Na):27.06 mg
Zinc (Zn):344.40 mcg
Cholesterol:~
Phytosterols:22.14 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.86 g
Dietary Fiber:1.72 g
Sugars Total:6.13 g
Fructose:3.22 g
Galactose:~
Glucose/Dextrose:2.90 g
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.34 g
Essential amino acids
Phenylalanine:49.20 mg
Leucine:73.80 mg
Methionine:22.14 mg
Lysine:73.80 mg
Isoleucine:49.20 mg
Valine:49.20 mg
Threonine:49.20 mg
Tryptophan:19.68 mg
Histidine:24.60 mg
Arginine:49.20 mg
Non-essential amino acids
Alanine:73.80 mg
Aspartic acid:0.34 g
Betaine:~
Cystine:24.60 mg
Glutamic acid:0.96 g
Glycine:49.20 mg
Hydroxyproline:~
Proline:49.20 mg
Serine:49.20 mg
Tyrosine:24.60 mg
Fats Total:0.27 g
Saturated fatty acids:24.60 mg
Monounsaturated fatty acids:24.60 mg
Polyunsaturated fatty acids:98.40 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:24.60 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9.84 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.46 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:24.60 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:98.40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:4.92 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.48 g
Caffeine:~
Theobromine:~
Product Type:Tomatoes
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_tV
Did you know?...To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
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