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Tomato

The scientific name for this fruit: Nutritional Value: Nutritional Value:

Tomatoes,
red, ripe, raw, round average

Scientific Name: Lycopersicon esculentum

NDB No: 11529

Nutrient	Units	Value per 100 grams of edible portion	Number of Data Points	Std. Error	1.00 X 1 medium whole (2-3/5" dia) ------- 123g
Proximates
Water	g	94.50	33	0.159	116.23
Energy	kcal	18	0	0	22
Energy	kj	75	0	0	92
Protein	g	0.88	19	0.039	1.08
Total lipid (fat)	g	0.20	26	0.034	0.25
Ash	g	0.50	19	0.018	0.61
Carbohydrate, by difference	g	3.92	0	0	4.82
Fiber, total dietary	g	1.2	5	0.234	1.5
Sugars, total	g	2.63	0	0	3.23
Sucrose	g	0.00	12	0.002	0.00
Glucose (dextrose)	g	1.25	16	0.135	1.54
Fructose	g	1.37	17	0.073	1.69
Lactose	g	0.00	9	0	0.00
Maltose	g	0.00	9	0	0.00
Galactose	g	0.00	4	0	0.00
Starch	g	0.00	4	0	0.00
Minerals
Calcium, Ca	mg	10	69	0.291	12
Iron, Fe	mg	0.27	70	0.015	0.33
Magnesium, Mg	mg	11	70	0.198	14
Phosphorus, P	mg	24	69	0.534	30
Potassium, K	mg	237	67	5.318	292
Sodium, Na	mg	5	66	0.565	6
Zinc, Zn	mg	0.17	70	0.036	0.21
Copper, Cu	mg	0.059	70	0.002	0.073
Manganese, Mn	mg	0.114	70	0.013	0.140
Selenium, Se	mcg	0.0	36	0.011	0.0
Vitamins
Vitamin C, total ascorbic acid	mg	12.7	19	1.142	15.6
Thiamin	mg	0.037	19	0.004	0.046
Riboflavin	mg	0.019	19	0.001	0.023
Niacin	mg	0.594	19	0.032	0.731
Pantothenic acid	mg	0.089	11	0.014	0.109
Vitamin B-6	mg	0.080	19	0.003	0.098
Folate, total	mcg	15	19	2.252	18
Folic acid	mcg	0	0	0	0
Folate, food	mcg	15	19	2.252	18
Folate, DFE	mcg_DFE	15	0	0	18
Vitamin B-12	mcg	0.00	0	0	0.00
Vitamin A, IU	IU	833	0	0	1025
Vitamin A, RAE	mcg_RAE	42	0	0	52
Retinol	mcg	0	0	0	0
Vitamin E (alpha-tocopherol)	mg	0.54	16	0.07	0.66
Tocopherol, beta	mg	0.01	16	0.002	0.01
Tocopherol, gamma	mg	0.12	16	0.016	0.15
Tocopherol, delta	mg	0.00	16	0.002	0.00
Vitamin K (phylloquinone)	mcg	7.9	15	4.743	9.7
Lipids
Fatty acids, total saturated	g	0.046	0	0	0.057
4:0	g	0.000	0	0	0.000
6:0	g	0.000	0	0	0.000
8:0	g	0.000	0	0	0.000
10:0	g	0.000	0	0	0.000
12:0	g	0.000	0	0	0.000
14:0	g	0.000	1	0	0.000
16:0	g	0.020	1	0	0.025
18:0	g	0.008	1	0	0.010
Fatty acids, total monounsaturated	g	0.051	0	0	0.063
16:1 undifferentiated	g	0.001	1	0	0.001
18:1 undifferentiated	g	0.030	1	0	0.037
20:1	g	0.000	1	0	0.000
22:1 undifferentiated	g	0.000	0	0	0.000
Fatty acids, total polyunsaturated	g	0.135	0	0	0.166
18:2 undifferentiated	g	0.080	1	0	0.098
18:3 undifferentiated	g	0.003	1	0	0.004
18:4	g	0.000	0	0	0.000
20:4 undifferentiated	g	0.000	0	0	0.000
20:5 n-3	g	0.000	0	0	0.000
22:5 n-3	g	0.000	0	0	0.000
22:6 n-3	g	0.000	0	0	0.000
Cholesterol	mg	0	0	0	0
Phytosterols	mg	7	1	0	9
Amino acids
Tryptophan	g	0.006	0	0	0.007
Threonine	g	0.021	0	0	0.026
Isoleucine	g	0.020	0	0	0.025
Leucine	g	0.031	0	0	0.038
Lysine	g	0.031	0	0	0.038
Methionine	g	0.007	0	0	0.009
Cystine	g	0.011	0	0	0.014
Phenylalanine	g	0.022	0	0	0.027
Tyrosine	g	0.015	0	0	0.018
Valine	g	0.022	0	0	0.027
Arginine	g	0.021	0	0	0.026
Histidine	g	0.013	0	0	0.016
Alanine	g	0.024	0	0	0.030
Aspartic acid	g	0.118	0	0	0.145
Glutamic acid	g	0.313	0	0	0.385
Glycine	g	0.021	0	0	0.026
Proline	g	0.016	0	0	0.020
Serine	g	0.023	0	0	0.028
Other
Alcohol, ethyl	g	0.0	0	0	0.0
Caffeine	mg	0	0	0	0
Theobromine	mg	0	0	0	0
Carotene, beta	mcg	449	70	2.491	552
Carotene, alpha	mcg	101	66	101.455	124
Cryptoxanthin, beta	mcg	0	10	0	0
Lycopene	mcg	2573	13	54.368	3165
Lutein + zeaxanthin	mcg	123	10	4.493	151

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Nutrition (Cont) Tomatoes are a good source of vitamin A and are high in Vitamin C. Recent studies have determined that tomatoes are a good source of the antioxidant lycopene which is related to beta carotene. Lycopene which is released during the cooking process according to a study conducted in Italy showed that consuming seven or more servings of tomatoes a week reduced the risk of developing colon, rectal and stomach cancer by sixty percent! Tomatoes also contain the anti-oxidants p-courmaric and chlorogenic acids.
History The ancient indegenous peoples; Aztecs and Incas of Central America and Mexico are first credited with culivation of the wild cherry tomato. Europeans were introduced to the tomato in the mid-16th century, the Spanish conquistadors brought it with them upon thier return from South America. Many reacted with fear and scorn, due largely to the tomato's membership in the family Solanacea, which includes many poisonous species such as the deadly nightshade. The Italians, however, soon embraced the tomato, dubbing it pomi d'oro (golden apple) and adopting it into their cuisine. The French gave this new fruit an even more romantic name: pomme d'amour (love apple). IN England by the year 1758 reference to it can be found in the 1758 edition of Hannah Glasse's popular "The Art of Cookery. Still, it was not until the 1830s that the tomato became a serious member of the curuaries kitchen. In 1847, Harrison Woodhull Crosby, the chief gardener at Lafayette College developed a crude mechanized method of canning tomatoes. After 1890 the Industry techniques improved with canning technology, and tomato juice came on the market with the development of the juice extractor in the 1920s. In the late 1960s, mechanical harvesting became a reality
In 1889the baker Raffaele Esposito of Napoli (Naples) in the Italian region of Campania, created a pie (on a flat round bread (plankuntos) a Greek style meal) To honor the visit of Italian King Umberto and Queen Margherita. The pizza, named Pizza Margherita after the queen, was very patriotic and resembled the Italian flag with its colors of red (tomatoes), white (mozzarella cheese), and green (basil). )
AKA:the tomato is known as the pomodoro in Italy, as the tomate in France, Germany, and Spain, and as the tomaat in Holland. Enviroment:
Physical characteristics:
Flowers:
Propagation:
Pests:
Harvest:
Processing Most of the volume of processed tomatoes is initially packaged as bulk tomato paste (produced in the United States is 100% tomato). Packed in 50-gallon drums or in lined boxes weighing over 3,000 lbs, the paste is usually shipped from the processing plant to other manufacturing sites where it is used to produce; ketchup, juice, soups, and sauces. the United States produces over 10 million tons of processing tomatoes, Fruit:
Varieties:

Below is a listing of fruits and vegetables and the vitamins and minerals that they typically contain:

.
Apples - a good source of boron, cellulose and pectin.
Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
Cranberry - Stong antibotic and antiviral elements.
Date - High in Natural aaspirin and boron.
Orange - Contains carotene, terpenes an flavonoids, vitamin C.
Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
Pineapple - High in bromelain and maganese. Also a good source of vitamin C
Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.
.
Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
Beet - High in folic acid. contains iron, calcium, potassium.
Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
Cabbage - Contains numerous antioxidants. High in calcium and potassium.
Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A and C.
Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.

Tomatoes, red, ripe, raw, round average

Scientific Name: Lycopersicon esculentum

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Tomatoes,
red, ripe, raw, round average