Tomato, ripe, raw, (Tomato okupsya)
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 |
|---|---|---|---|
| 3900 | Carbohydrate | ||
| 1200 | Fiber, total dietary | ||
| 900 | Protein | ||
| 433 | Calcium, Ca | ||
| 237 | Potassium, K | ||
| 200 | Total lipid (fat) | ||
| 26 | Energy | ||
| 24 | Phosphorus, P | ||
| 14 | Vitamin C | ||
| 8.7 | Iron, Fe | ||
| 5 | Sodium, Na | ||
| 3.05 | Significant | Copper, Cu | |
| 2.92 | Zinc, Zn | ||
| 2 | Magnesium, Mg | ||
| 0.6 | Niacin | ||
| 0.54 | Vitamin E (alpha-tocopherol) | ||
| 0.08 | Pyridoxine (Vitamin B6 | ||
| 0.042 | Vitamin A, IU | ||
| 0.04 | Thiamin | ||
| 0.02 | Pantothenic acid | ||
| 0.02 | Riboflavin | ||
| 0.015 | Folic acid | ||
| 0.0099 | Selenium, Se |