Tomato, common, raw
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 |
|---|---|---|---|
| 2500000 | Sugars, total | ||
| 94300 | Water | ||
| 3000 | Carbohydrate | ||
| 1400 | Fructose | ||
| 1100 | Fiber, total dietary | ||
| 1100 | Glucose (dextrose) | ||
| 600 | Protein | ||
| 500 | Starch | ||
| 500 | ASH, TOTAL | ||
| 500 | Citric acid | ||
| 210 | Potassium, K | ||
| 100 | Malic acid | ||
| 73 | Energy | ||
| 40 | Chloride (Cl) | ||
| 21 | Phosphorus, P | ||
| 14 | Vitamin C | ||
| 11 | Calcium, Ca | ||
| 10 | Magnesium, Mg | ||
| 4 | Sodium, Na | ||
| 0.613125 | Lycopene | ||
| 0.26 | Significant | Fluoride, F | |
| 0.26 | Vitamin E (alpha-tocopherol) | ||
| 0.23 | Iron, Fe | ||
| 0.204 | Carotene, beta | ||
| 0.2 | Tocopherol, gamma | ||
| 0.12 | Zinc, Zn | ||
| 0.1 | Tocopherol, beta | ||
| 0.088 | Manganese, Mn | ||
| 0.08 | Niacin | ||
| 0.049 | Copper, Cu | ||
| 0.034 | Vitamin A, IU | ||
| 0.03 | Pyridoxine (Vitamin B6 | ||
| 0.0185 | Lutein + zeaxanthin | ||
| 0.015 | Folic acid | ||
| 0.003 | Nickel (Ni) | ||
| 0.0028 | Molybdenum (Mo) | ||
| 0.0006 | Lead (Pb) | ||
| 0.0005 | Chromium (Cr) | ||
| 0.0004 | Selenium, Se | ||
| 0.0004 | Cadmium (Cd) | ||
| 0.0001 | Arsenic (As) |