Tomatoes, red, ripe, cooked, with salt

22 calories in 1 NLEA serving

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Calories in Tomatoes, red, ripe, cooked, with salt
Tomatoes, red, ripe, cooked, with salt Suggest a better name
22 calories in 1 NLEA serving
1 NLEA serving = 121g ≈ 0.267lb ≈ 4.27oz
0.18 calories / gram
0 Weight Watchers points
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Calorie Sources:82% carbohydrates; 13% proteins; 5% fats
Fats:0.13 g (1 calorie, 0% by weight)
Carbohydrates:4.85 g (17 calories, 4% by weight)
Proteins:1.15 g (3 calories, 1% by weight)
Alcohol:~
Water:114.15 g (94% by weight)
Fat Composition:67% polyunsaturated; 17% saturated; 17% monounsaturated
Trans Fat :~
Dietary Fiber:0.85 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
0.5 cup
1 NLEA serving
Food Group:Vegetables and Vegetable Products
USDA #:11884
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Vitamin A:592 IU
Retinol:~
Retinol Activity Equivalent:29.04 mcg
α-Carotene:~
β-Carotene:354.53 mcg
β-Cryptoxanthin:~
Lycopene:3.68 mg
Lutein + Zeaxanthin:113.74 mcg
Vitamin B-1:36.30 mcg
Vitamin B-2:24.20 mcg
Vitamin B-3:641.30 mcg
Vitamin B-5:145.20 mcg
Vitamin B-6:84.70 mcg
Vitamin B-9:15.73 mcg
Food folate:15.73 mcg
Dietary Folate Equivalent:15.73 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:27.59 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:677.60 mcg
Added α-Tocopherol:~
β-Tocopherol:12.10 mcg
δ-Tocopherol:12.10 mcg
γ-Tocopherol:254.10 mcg
Vitamin K:3.39 mcg
Calcium (Ca):13.31 mg
Copper (Cu):84.70 mcg
Fluoride (F):~
Iron (Fe):822.80 mcg
Magnesium (Mg):10.89 mg
Manganese (Mn):121 mcg
Phosphorus (P):33.88 mg
Potassium (K):0.26 g
Selenium (Se):~
Sodium (Na):0.30 g
Zinc (Zn):169.40 mcg
Cholesterol:~
Phytosterols:10.89 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.85 g
Dietary Fiber:0.85 g
Sugars Total:3.01 g
Fructose:1.59 g
Galactose:~
Glucose/Dextrose:1.43 g
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.15 g
Essential amino acids
Phenylalanine:24.20 mg
Leucine:36.30 mg
Methionine:10.89 mg
Lysine:36.30 mg
Isoleucine:24.20 mg
Valine:24.20 mg
Threonine:24.20 mg
Tryptophan:9.68 mg
Histidine:12.10 mg
Arginine:24.20 mg
Non-essential amino acids
Alanine:36.30 mg
Aspartic acid:0.17 g
Betaine:~
Cystine:12.10 mg
Glutamic acid:0.47 g
Glycine:24.20 mg
Hydroxyproline:~
Proline:24.20 mg
Serine:24.20 mg
Tyrosine:12.10 mg
Fats Total:0.13 g
Saturated fatty acids:12.10 mg
Monounsaturated fatty acids:12.10 mg
Polyunsaturated fatty acids:48.40 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]:12.10 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.84 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]:1.21 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.10 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]:48.40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.42 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:0.73 g
Caffeine:~
Theobromine:~
Product Type:Tomatoes
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter.
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