Tomatoes, red, ripe, cooked, stewed vs. Tomatoes, red, ripe, cooked, with salt vs. Tomatoes, red, ripe, raw, year round average

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Tomatoes, red, ripe, cooked, stewed has the most protein of the foods compared, at 2 g per 100g.

Nutrient	Tomatoes, red, ripe, cooked, stewed	Tomatoes, red, ripe, cooked, with salt	Tomatoes, red, ripe, raw, year round…
Protein	2 G	0.95 G	0.88 G
Total lipid (fat)	2.7 G	0.11 G	0.2 G
Carbohydrate, by difference	13.1 G	4 G	3.9 G
Energy	79 KCAL	18 KCAL	18 KCAL
Fiber, total dietary	1.7 G	0.7 G	1.2 G
Calcium, Ca	26 MG	11 MG	10 MG
Iron, Fe	1.1 MG	0.68 MG	0.27 MG
Potassium, K	247 MG	218 MG	237 MG
Sodium, Na	455 MG	247 MG	5 MG
Vitamin D (D2 + D3), International Units	0 IU	0 IU	0 IU
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total trans	0 G	0 G	0 G
Fatty acids, total saturated	0.52 G	0.01 G	0.03 G
Total Sugars	-	2.5 G	2.6 G

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.