Tomato, unspecified, raw
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 94 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Kilojoules | 74 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
| Kilocalories | 18 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
| Fat | 0.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Saturated fatty acids | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C14:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C16:0 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:0 | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Transunsaturated fatty acids | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-mono unsaturated fatty acids | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C16:1 sum | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:1 sum | 0.03 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids | 0.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:2n-6 | 0.08 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:3n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:4n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:4n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:5n-3 (EPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C22:5n-3 (DPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C22:6n-3 (DHA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids, n-3 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids, n-6 | 0.08 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cholesterol | 0 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Carbohydrate, glycemic | 2.5 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Mono+Di saccharides | 2.5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sugar, added | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Dietary fibre | 2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Protein | 0.7 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Salt | 0 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 67 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Beta-carotene | 801 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin D | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin E | 0.7 | mg-ATE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Thiamin | 0.03 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Riboflavin | 0.01 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Niacin | 0.5 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B6 | 0.09 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Folate | 17 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B12 | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin C | 17 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Calcium | 6 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iron | 0.2 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sodium | 3 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Potassium | 244 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Magnesium | 9 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Zinc | 0.1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Selenium | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Copper | 0.03 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Phosphorus | 27 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iodine | 0 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
| LanguaL | Classification |
|---|---|
| A0152 | VEGETABLE OR VEGETABLE PRODUCT (US CFR) |
| A0826 | VEGETABLE (EXCLUDING POTATO) (EUROFIR) |
| B1276 | TOMATO |
| C0140 | FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT |
| E0150 | WHOLE, NATURAL SHAPE |
| F0003 | NOT HEAT-TREATED |
| G0003 | COOKING METHOD NOT APPLICABLE |
| H0001 | TREATMENT APPLIED NOT KNOWN |
| J0001 | PRESERVATION METHOD NOT KNOWN |
| K0003 | NO PACKING MEDIUM USED |
| M0001 | CONTAINER OR WRAPPING NOT KNOWN |
| N0001 | FOOD CONTACT SURFACE NOT KNOWN |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
| R0001 | GEOGRAPHIC PLACE OR REGION NOT KNOWN |
Foods in Vegetables, raw and frozen
- Cabbage, Chinese, Norwegian, raw
- Cucumber, Norwegian, raw
- Artichoke, globe, raw
- Asparagus, raw
- Aubergine, raw
- Cauliflower, Norwegian, raw
- Broccoli, Norwegian, raw
- Chicory, endive, raw
- Pumpkin, raw
- Chives, raw
- Kale, raw
- Carrot, Norwegian, raw
- Cabbage, white, raw
- Garlic, raw
- Swede, Norwegian, raw
- Onion, Norwegian, raw
- Sweet corn, Norwegian, raw
- Turnip, Norwegian, raw
- Sweet pepper, green, raw
- Sweet pepper, red, raw
- Parsnip, raw
- Parsley, herb, Norwegian, raw
- Parsley root, Norwegian, raw
- Leek, Norwegian, raw
- Rhubarb, raw
- Radish, Norwegian, raw
- Brussel sprouts, Norwegian, raw
- Brussel sprouts, frozen
- Beetroot, Norwegian, raw
- Lettuce leaves, Norwegian, raw
- Lettuce, Iceberg, raw
- Celariac root, raw
- Chicory, raw
- Mushroom, common, raw
- Spinach, raw
- Spinach, frozen
- Cabbage, spring green, raw
- Celery stalk or stem, Norwegian, raw
- Tomato, Norwegian, raw
- Mushroom, chantherelle, raw
- Horse-radish, raw
- Nettle, raw
- Okra, raw
- Mushroom, portabello
- Kohlrabi, raw
- Sweet pepper, yellow/orange, raw
- Leaf beet, mangold, raw
- Cabbage, red, raw
- Lettuce, Rapid, Norwegian
- Salad, rocket, raw
- Ginger, root, raw
- Jerusalem artichoke, raw
- Salsify, black, raw
- Alfalfa seeds, sprouted, raw
- Pepper, chili, red, raw
- Dill, raw
- Coriander, raw
- Cassava, raw
- Chicory, raddichio, raw
- Shallot, raw
- Jalapeño, raw
- Sweet potato, raw
- Mung beans, sprouted, raw
- Pepper, chili, green, raw
- Cabbage, pak-choi, bok choy, raw
- Lotus root, raw
- Chayote, raw
- Wasabi, root, raw
- Yam, raw
- Carrot, unspecified, raw
- Broccoli, frozen
- Carrot, small and crispy, Norwegian, raw
- Carrot, cubes, frozen
- Carrot, baby, frozen
- Sweet corn, frozen
- Cauliflower, florets, Norwegian, frozen
- Broccoli, imported, raw
- Broccoli, unspecified, raw
- Carrot, baby, imported, raw
- Carrot, imported, raw
- Tomato, small, cherry, imported, raw
- Tomato, imported, raw
- Tomato, unspecified, raw
- Water-cress, raw
- Squash, zucchini, raw
- Basil, fresh
- Fennel, raw
- Scallion, spring onion, raw
- Mushroom, oyster, raw
- Mushroom, shiitake, raw
- Mâche, salad
- Romaine lettuce
- Water chestnut, raw
- Mushroom, king boletus, yellow boletus, raw
- Mushroom, trumpet chanterelle, funnel chanterelle, raw
- Salad, little gem, raw
- Kale, frozen, raw
- Pumpkin, hokkaido, raw
- Pumpkin, butternut, raw
- Spinach, baby leaf
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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