Tomato, red, ripe, boiled, drained (without salt)
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 |
|---|---|---|---|
| 91800 | - | Water | |
| 4200 | - | Carbohydrate | |
| 1800 | - | Fiber, total dietary | |
| 1300 | - | Protein | |
| 700 | - | ASH, TOTAL | |
| 300 | - | Total lipid (fat) | |
| 81 | - | Potassium, K | |
| 28 | - | Energy | |
| 28 | - | Phosphorus, P | |
| 21 | - | Vitamin C | |
| 20 | - | Sodium, Na | |
| 10 | - | Calcium, Ca | |
| 7 | - | Magnesium, Mg | |
| 0.8 | - | Iron, Fe | |
| 0.5 | - | Niacin | |
| 0.365 | - | Carotene, beta | |
| 0.35 | - | Zinc, Zn | |
| 0.061 | - | Vitamin A, IU | |
| 0.04 | - | Riboflavin | |
| 0.04 | - | Thiamin | |
| 0.016 | - | Folic acid |