Tomato, red, ripe, raw, year round average

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
94520 Water
1370 Fructose
1250 Glucose (dextrose)
1210 Fiber, total dietary
880 Protein
500 ASH, TOTAL
237 Potassium, K
200 Total lipid (fat)
80 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
30 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
24 Phosphorus, P
20 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
13.7 Vitamin C
11 Magnesium, Mg
10 Calcium, Ca
8 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
7 TOTAL PLANT STEROL
5 Sodium, Na
3 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2.573 Lycopene
1 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
0.594 Niacin
0.54 Vitamin E (alpha-tocopherol)
0.27 Iron, Fe
0.17 Zinc, Zn
0.123 Lutein + zeaxanthin
0.12 Tocopherol, gamma
0.114 Manganese, Mn
0.101 Carotene, alpha
0.1 Betaine
0.089 Pantothenic acid
0.08 Vitamin B-6
0.059 Copper, Cu
0.037 Thiamin
0.019 Riboflavin
0.015 Folic acid
0.01 Tocopherol, beta

Sources, terms of use and Acknowledgements
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