Basic Information
- Name: Tomato, Whole, Canned (with Salt Added)
- Scientific Name: Solanum lycopersicum
- Category: Fruit (botanically), commonly used as a vegetable
- Varieties: Typically Roma or Plum tomatoes are used for canning, though other varieties like San Marzano are also used.
Nutritional Information (per 100g of canned whole tomatoes, solids and liquids, with salt added)
- Macronutrients:
- Carbohydrates: 4.3g
- Proteins: 1.0g
- Fats: 0.2g
- Micronutrients:
- Vitamin C: 10mg (11% DV)
- Vitamin A: 33µg (4% DV)
- Vitamin K: 2.4µg (2% DV)
- Folate: 6µg (2% DV)
- Potassium: 190mg (4% DV)
- Sodium: 260mg (11% DV)
- Iron: 0.7mg (4% DV)
- Calcium: 28mg (2% DV)
Phytonutrients
1. Lycopene
- Category: Carotenoid
- Benefits: Powerful antioxidant that helps protect cells from damage, may reduce the risk of certain cancers (especially prostate cancer), and supports heart health by reducing LDL cholesterol levels.
- Concentration: High; lycopene levels can be higher in canned tomatoes compared to fresh due to the heat processing which makes it more bioavailable.
2. Beta-Carotene
- Category: Carotenoid
- Benefits: Precursor to Vitamin A, supports eye health, immune function, and skin health, and acts as an antioxidant.
- Concentration: Moderate; contributes to the red-orange pigment of the tomatoes.
3. Lutein and Zeaxanthin
- Category: Carotenoids
- Benefits: Important for eye health, help filter harmful high-energy blue wavelengths of light and protect and maintain healthy cells in the eyes.
- Concentration: Low to moderate; present in smaller amounts compared to lycopene and beta-carotene.
4. Chlorogenic Acid
- Category: Phenolic acid
- Benefits: Antioxidant properties, may help lower blood pressure, and has potential anti-inflammatory effects.
- Concentration: Moderate; contributes to the overall antioxidant capacity of the tomatoes.
5. Naringenin
- Category: Flavonoid
- Benefits: Antioxidant and anti-inflammatory properties, may support cardiovascular health and exhibit anti-cancer activities.
- Concentration: Moderate; found in the skin of the tomatoes.
6. Quercetin
- Category: Flavonoid
- Benefits: Potent antioxidant, may help reduce inflammation, support heart health, and provide anti-allergic and antiviral effects.
- Concentration: Low to moderate; contributes to the overall health benefits of canned tomatoes.
7. Kaempferol
- Category: Flavonoid
- Benefits: Antioxidant, anti-inflammatory, may help in reducing the risk of chronic diseases such as heart disease and cancer.
- Concentration: Low; present in smaller quantities compared to other flavonoids.
8. Esculeoside A
- Category: Saponin
- Benefits: Potential anti-inflammatory and anti-cancer properties, may support immune function.
- Concentration: Low; specific to tomatoes.
These phytonutrients collectively contribute to the health benefits associated with consuming canned whole tomatoes. The canning process can enhance the bioavailability of certain phytonutrients, particularly lycopene, making them more beneficial compared to fresh tomatoes. The primary benefits include antioxidant protection, support for heart health, anti-inflammatory effects, and potential cancer risk reduction.
Calorie Count and Glycemic Index
- Calorie Count: 19 kcal
- Glycemic Index: Approximately 38 (low to moderate)
Physical Characteristics
- Color: Deep red due to the cooking process involved in canning.
- Shape: Whole tomatoes, typically round or oval.
- Size: Varies, but generally around 5-10 cm in diameter.
- Texture: Softer than fresh tomatoes, with a smooth skin and slightly mushy flesh due to the canning process.
Culinary Uses
- Common Dishes: Soups, stews, sauces, casseroles, and chili.
- Preparation Methods: Often used as a base for tomato sauces, can be pureed, chopped, or used whole. Can be added directly to dishes without pre-cooking.
- Suitable Pairings: Garlic, onions, basil, oregano, olive oil, meats (such as beef or chicken), pasta, and rice.
Geographical Information
- Origin: Tomatoes are native to South America, particularly the Andean region.
- Primary Growing Regions: Predominantly grown in the United States, Italy, China, and Mexico for canning purposes.
- Seasonal Availability: Available year-round due to canning, with peak harvesting season in summer (July to September) before canning.
Canned tomatoes offer convenience and a long shelf life, making them a staple in many kitchens for their versatility and rich flavor, which intensifies through the canning process.
| Proximates: | |
| Water | 87.2 g |
| Energy (Atwater General Factors) | 49 kcal |
| Energy (Atwater Specific Factors) | 42 kcal |
| Nitrogen | 0.2 g |
| Protein | 1.25 g |
| Total lipid (fat) | 0.18 g |
| Ash | 0.87 g |
| Carbohydrates: | |
| Carbohydrate, by difference | 10.5 g |
| Fiber, total dietary | 2.6 g |
| Minerals: | |
| Calcium, Ca | 25 mg |
| Iron, Fe | 0.31 mg |
| Phosphorus, P | 42 mg |
| Potassium, K | 332 mg |
| Sodium, Na | <2.5 mg |
| Zinc, Zn | 0.29 mg |
| Copper, Cu | 0.087 mg |
| Manganese, Mn | 0.187 mg |
