Tomato, red, ripe, boiled
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 94340 | - | Water | |
| 1500 | - | Fiber, total dietary | |
| 1310 | - | Fructose | |
| 1180 | - | Glucose (dextrose) | |
| 950 | - | Protein | |
| 600 | - | ASH, TOTAL | |
| 218 | - | Potassium, K | |
| 110 | - | Total lipid (fat) | |
| 28 | - | Phosphorus, P | |
| 11 | - | Calcium, Ca | |
| 9 | - | Magnesium, Mg | |
| 3.041 | - | Lycopene | |
| 0.68 | - | Iron, Fe | |
| 0.56 | - | Vitamin E (alpha-tocopherol) | |
| 0.532 | - | Niacin | |
| 0.21 | - | Tocopherol, gamma | |
| 0.14 | - | Zinc, Zn | |
| 0.129 | - | Pantothenic acid | |
| 0.105 | - | Manganese, Mn | |
| 0.094 | - | Lutein + zeaxanthin | |
| 0.079 | - | Vitamin B-6 | |
| 0.075 | - | Copper, Cu | |
| 0.036 | - | Thiamin | |
| 0.022 | - | Riboflavin | |
| 0.01 | - | Tocopherol, beta | |
| 0.01 | - | Tocopherol, delta | |
| 0.0028 | - | Vitamin K (phylloquinone) |