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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
In some ways, yes. While cooking reduces vitamin C content, it significantly increases the bioavailability of lycopene, a powerful antioxidant. The heat breaks down plant cell walls, allowing your body to absorb more lycopene, which is linked to heart health and cancer prevention.
Cooked tomatoes are excellent for heart and skin health due to high lycopene levels. They also provide lutein and zeaxanthin for eye protection, as well as potassium and vitamin K, which support healthy blood pressure and bone density.
Yes, cooked tomatoes are very weight-loss friendly as they contain only 18 calories per 100g. They are low in fat and provide essential nutrients and fiber, making them a high-volume, low-calorie addition to meals.
Yes, cooked tomatoes can be included in a keto diet. They contain approximately 4 grams of carbohydrates per 100g, which is relatively low, though you should monitor portion sizes if you are strictly tracking net carbs.
Naturally prepared cooked tomatoes are both vegan and gluten-free. They are a staple ingredient in plant-based cooking, though you should always check for added ingredients like thickeners or flavorings in store-bought sauces.
Sautéing or roasting tomatoes with a small amount of healthy fat, such as olive oil, is ideal. Because lycopene is fat-soluble, consuming cooked tomatoes with oil helps your body absorb the antioxidant more efficiently.
Cooked tomatoes or tomato-based sauces typically last between 3 to 5 days when stored in an airtight container in the refrigerator. Ensure they have cooled to room temperature before placing them in the fridge.
cooked tomato is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 0.95 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, cooked tomatoes freeze exceptionally well. You can store them in freezer-safe bags or containers for up to 6 months, which is a great way to preserve a large harvest for use in future soups and stews.
Tomatoes are naturally acidic, and cooking can sometimes concentrate this acidity. If you find them too tart or if they trigger acid reflux, adding a tiny pinch of baking soda or a small amount of sugar during cooking can help neutralize the pH.
Heat does cause a decrease in water-soluble vitamins like Vitamin C and certain B vitamins. However, the trade-off is a significant increase in the antioxidant lycopene and a better absorption rate of other minerals like potassium.