Tomato, red, ripe, boiled (without salt), drained
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 | ||
| 200 | Total lipid (fat) | ||
| 150 | Potassium, K | ||
| 100 | Fatty acids, total polyunsaturated | ||
| 90 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 40 | Fatty acids, total saturated | ||
| 38 | Phosphorus, P | ||
| 30 | Fatty acids, total monounsaturated | ||
| 28 | Energy | ||
| 24 | Vitamin C | ||
| 17 | Calcium, Ca | ||
| 12 | Sodium, Na | ||
| 10 | Magnesium, Mg | ||
| 10 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 8 | Tryptophan | ||
| 0.96 | Tocopherol, gamma | ||
| 0.608 | Carotene, beta | ||
| 0.6 | Iron, Fe | ||
| 0.6 | Niacin | ||
| 0.5 | Niacin | ||
| 0.24 | Vitamin E (alpha-tocopherol) | ||
| 0.21 | Zinc, Zn | ||
| 0.101 | Vitamin A, IU | ||
| 0.07 | Copper, Cu | ||
| 0.06 | Pyridoxine (Vitamin B6 | ||
| 0.05 | Thiamin | ||
| 0.03 | Riboflavin | ||
| 0.015 | Folic acid |