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Tomato purée

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 72 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kilojoules 332 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 79 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.2 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Saturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Cis-poly unsaturated fatty acids 0.1 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Cholesterol 0 mg 50 Estimated value.
Carbohydrate, glycemic 12.9 g 50 Estimated value.
Starch 0.3 g 50 Estimated value.
Mono+Di saccharides 12.6 g 50 Estimated value.
Sugar, added 0 g 50 Estimated value.
Dietary fibre 3.6 g 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Protein 4.5 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 105 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 1260 µg 510 Converted value from reference 509: Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 2.3 alfa-TE 419 Swedish National food agency. The food database, Uppsala 1996
Thiamin 0.22 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Riboflavin 0.12 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Niacin 3.5 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B6 0.44 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Folate 54 µg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 4 mg 50 Estimated value.
Calcium 27 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Iron 3.5 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Sodium 240 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Potassium 1150 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Magnesium 48 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Zinc 0.7 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Selenium 1 µg 419 Swedish National food agency. The food database, Uppsala 1996
Copper 0.3 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Phosphorus 94 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.

Classifications

LanguaL coding of the food
LanguaL Classification
A0179 Condiment or relish (US CFR)
A0827 Vegetable product (EUROFIR)
B1276 Tomato
C0230 Fruit, peel removed, core, pit or seed present
E0119 Semisolid with smooth consistency
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0138 Water removed
J0123 Sterilized by heat
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Vegetables products

Food Groups