Tomato, red, ripe, boiled (as part of a recipe)
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 |
|---|---|---|---|
| 91500 | - | Water | |
| 4400 | - | Carbohydrate | |
| 1800 | - | Fiber, total dietary | |
| 1400 | - | Protein | |
| 700 | - | ASH, TOTAL | |
| 301 | - | Potassium, K | |
| 200 | - | Total lipid (fat) | |
| 100 | - | Fatty acids, total polyunsaturated | |
| 90 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 42 | - | Phosphorus, P | |
| 40 | - | Fatty acids, total saturated | |
| 30 | - | Fatty acids, total monounsaturated | |
| 29 | - | Vitamin C | |
| 28 | - | Energy | |
| 17 | - | Calcium, Ca | |
| 17 | - | Magnesium, Mg | |
| 16 | - | Sodium, Na | |
| 10 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 8 | - | Tryptophan | |
| 0.96 | - | Tocopherol, gamma | |
| 0.9 | - | Iron, Fe | |
| 0.8 | - | Niacin | |
| 0.7 | - | Niacin | |
| 0.608 | - | Carotene, beta | |
| 0.29 | - | Zinc, Zn | |
| 0.24 | - | Vitamin E (alpha-tocopherol) | |
| 0.101 | - | Vitamin A, IU | |
| 0.08 | - | Copper, Cu | |
| 0.08 | - | Pyridoxine (Vitamin B6 | |
| 0.07 | - | Thiamin | |
| 0.05 | - | Riboflavin | |
| 0.02 | - | Folic acid |