How much sodium in a tomato: Tomato nutrition facts, what nutrients are in tomatoes?
Sodium in Tomatoes
The favorite choice for the term “Tomatoes” is 1 medium whole Red Tomato View other nutritional values (such as Calories, Carbs or Fats) using the filter below: view more results for tomatoes
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Popular Pick:Nutrition Facts
Amount Per Serving Calories 22
% Daily Values* Total Fat 0. 0% Saturated Fat 0.057g 0% Trans Fat – Polyunsaturated Fat 0.166g Monounsaturated Fat 0.063g Cholesterol 0mg 0% Sodium 6mg 0% Total Carbohydrate 4.82g 2% Dietary Fiber 1.5g 5% Sugars 3.23g Protein 1.08g Vitamin D – Calcium 12mg 1% Iron 0.33mg 2% Potassium 292mg 6% Vitamin A 52mcg 6% Vitamin C 15.6mg 17% Other Recently Popular Tomatoes:
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25g
Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen./tomatoes-446fd8cc73de4ee09aab3f1b9a8be6b9.jpg)
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Sodium in tomatoes, per 100g
Welcome to the nutritional sodium content in 14 different types of tomatoes, ranging from 455 mg to 5 mg per 100g. The basic type of tomatoes is Tomatoes, sun-dried, where the amount of sodium in 100g is 247 mg.
247 mg of sodium per 100g, from Tomatoes, sun-dried corresponds to 15% of the sodium RDA. For a typical serving size of 1 cup (or 54 g) the amount of Sodium is 133.38 mg. This corresponds to an RDA percentage of 8%.
The percentage of the recommended daily allowance (RDA) for sodium is based on a 1600 mg RDA level for a mature adult.
Top ten tomatoes products high in sodium
Below is a summary list for the top ten tomatoes items ranked by the amount or level of sodium in 100g.
1. Tomatoes, red, ripe, cooked, stewed : 455mg (28%RDA)
2. Tomatoes, red, ripe, canned, with green chilies : 401mg (25%RDA)
3. Tomatoes, sun-dried, packed in oil, drained : 266mg (17%RDA)
4. Tomatoes, red, ripe, cooked, with salt : 247mg (15%RDA)
5. Tomatoes, sun-dried : 247mg (15%RDA)
6. Tomatoes, red, ripe, canned, stewed : 221mg (14%RDA)
7. Tomatoes, red, ripe, canned, packed in tomato juice : 143mg (9%RDA)
8. Tomatoes, crushed, canned : 132mg (8%RDA)
9. Tomatoes, orange, raw : 42mg (3%RDA)
10. Tomatoes, yellow, raw : 23mg (1%RDA)
Following on from the ten top tomatoes items or products containing sodium we have a more comprehensive break down of Tomatoes, sun-dried, and the highest item containing sodium which is Tomatoes, red, ripe, cooked, stewed. We also give a comparison of average values, median values and lowest values along with a comparison with other food groups and assess the effects of storage and preparation on the 14 types of tomatoes.
At the bottom of the page is the full list for the 14 different types of tomatoes based on the content in different servings in grams and oz (and other serving sizes), providing a comprehensive analysis of the sodium content in tomatoes.
Tomatoes, sun-dried – Nutritional Content and Chart
The full nutrition content, RDA percentages and levels for Tomatoes, sun-dried should be considered along with the sodium content. This food profile is part of our list of food and drinks under the general group Vegetables and Vegetable Products.Other important and sodium related nutrients are Potassium, Calories, Protein, Fat and Carbohydrate. For this 100g serving in your diet, the amount of Potassium is 3427 mg (73% RDA), the amount of Calories is 258 kcal (13% RDA), the amount of Protein is 14.11 g (25% RDA), the amount of Fat is 2.97 g (5% RDA) and the amount of Carbohydrate is 55.76 g (43% RDA). The nutritional content and facts for 100g, which includes Potassium, Calories, Protein, Fat and Carbohydrate is shown in the RDA chart below as percentages of the recommended daily allowance along with the sodium levels in tomatoes.
Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Tomatoes, sun-dried has a nutritional value score of 21 out of 100.Comparing the sodium content and the nutritional density in 100g for Tomatoes, sun-dried; We class this as a medium to low sodium content item.In terms of overall nutritional value we class this as an item with a high nutritional density value.
Amount of sodium per 100 Calories
100 calories of tomatoes, sun-dried is a serving size of 0.39 g, and the amount of Sodium is 95.74 mg (5.81% RDA). Other important and related nutrients and macronutrients such as Protein, in 100 Calories are as follows; Potassium 1328.29 mg (28.29% RDA), Protein 5.47 g (9.69% RDA), Fat 1.15 g (1.94% RDA), Carbohydrate 21.61 g (16.67% RDA). This is shown in the sodium RDA percentage chart below, based on 100 Calories, along with the other important nutrients and macro nutrients.
Content per Typical Serving Size 1 cup (or 54 g)
For the food Tomatoes, sun-dried the typical serving size is 1 cup (or 54 g) which contains 133.
38 mg of Sodium. The sodium percentage of the recommended daily value for this serving is 8 %.
To give 100% of the RDA, 12.5 servings of the typical serving size 1 cup (or 54 g) give the complete RDA. In terms of the gram weight and total content for this serving the Potassium content is 1850.58 mg, the Calories content is 139.32 kcal, the Protein content is 7.62 g, the Fat content is 1.6 g and the Carbohydrate content is 30.11 g. The percentages are shown below in the sodium chart, for the typical serving of sodium and the related and important nutritional values.
Macronutrients in Tomatoes, sun-dried
The amount of protein, fat and carbs from this food described above is measured in grams per 100g and grams in a typical serving size (in this case 1 cup or 54 g), although it is also useful to give the number of calories from protein, fat and carbohydrate which are the most important macronutrients. For this serving in your diet here are the macronutrient calories.
From protein the number of calories is 18.6 (kcal).The number of calories from Fat is 13.4 (kcal).The total calories from carbohydrate is 107.5 (kcal).
Milligrams of sodium in tomatoes (per 100g)
This list of 14 types of tomatoes, is brought to you by www.dietandfitnesstoday.com and ranges from Tomatoes, red, ripe, cooked, stewed through to Tomatoes, red, ripe, raw, year round average where all food items are ranked by the content or amount per 100g. The nutritional sodium content can be scaled by the amount in grams, oz or typical serving sizes. Simply click on a food item or beverage from the list at the bottom of the page to give a full dietary nutritional breakdown to answer the question how much sodium in tomatoes.
The list below gives the total sodium content in the 14 items from the general description ‘tomatoes’ each of which show the sodium amount as well as Potassium, Calories, Protein, Fat and Carbohydrate. Below, is the top 14 food items shown in the sodium chart.
This gives a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.
The corresponding nutritional value for tomatoes based on our density score out of 100 (ranked by the amount of sodium per 100g) is shown in the below nutritional density chart.
The corresponding Calories for tomatoes ranked by the amount of sodium per 100g is shown below in the tomatoes calories chart.
Effect of Preparation and Storage on sodium
The level of sodium can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The number of food items classified as canned is 5 items. The highest amount of sodium from the 5 canned items is in Tomatoes, red, ripe, canned, with green chilies where the level is 401 mg per 100g.The total food items which are raw is 4 items. The highest amount of sodium from the 4 raw items is in Tomatoes, orange, raw where the content is 42 mg per 100g.
The number of food items which are cooked are 3 items. The highest amount of sodium from the 3 cooked items is in Tomatoes, red, ripe, cooked, stewed where the amount is 455 mg per 100g. Comparing raw and cooked tomatoes shows that cooking can change the levels of sodium by 413 mg in a 100g serving.
Average Content for tomatoes
The average (or more correctly the arithmetic mean) amount of sodium contained in 100g of tomatoes, based on the list below of 14 different items under the general description of tomatoes, is 158.29 mg of sodium. This average value corresponds to 9.89 % of the recommended dietary allowance (or RDA) in your diet. The averages for the different nutrients are as follows; the average amount of Potassium is 540.64 mg, the average amount of Calories is 54.64 kcal, the average amount of Protein is 2.29 g, the average amount of Fat is 1.54 g and the average amount of Carbohydrate is g.
Median Amount
The median value of Sodium is found in Tomatoes, red, ripe, canned, packed in tomato juice which in 100g contains 143 mg of Sodium.
This corresponds to 9 % of the recommended daily allowance. For this serving the amount of Potassium is 188 mg, the amount of Calories is 17 kcal, the amount of Protein is 0.78 g, the amount of Fat is 0.13 g and the amount of Carbohydrate is 4 g.
Highest sodium Content per 100g
Using the list below for the 14 different tomatoes nutrition entries in our database, the highest amount of sodium is found in Tomatoes, red, ripe, cooked, stewed which contains 455 mg of sodium per 100g. The associated percentage of RDA is 28 %. For this 100g serving the Potassium content is 247 mg, the Calories content is 79 kcal, the Protein content is 1.96 g, the Fat content is 2.68 g, the Carbohydrate content is 13.05 g.
The lowest amount of sodium in 100g is in Tomatoes, red, ripe, raw, year round average which contains 5 mg. This gives as percentage of the recommended daily allowance 0 % of the RDA. For this 100g serving the amount of Potassium is 237 mg, the amount of Calories is 18 kcal, the amount of Protein is 0.
88 g, the amount of Fat is 0.2 g, the amount of Carbohydrate is 3.89 g.
The difference between the highest and lowest values gives a sodium range of 450 mg per 100g. The range for the other nutrients are as follows; 10 mg for Potassium, 61 kcal for Calories, 1.08 g for Protein, 2.48 g for Fat, 0 g for Carbohydrate.
Highest Amount of sodium per Serving
Please remember that the above gives an accurate value in 100g for high sodium foods in your diet. For example 100g of Tomatoes, sun-dried contains 247 mg of sodium. However, there are other factors to consider when you are assessing your nutritional requirements. You should also take into account portion sizes when you are considering the sodium nutritional content.
The food with the highest sodium content per typical serving is Tomatoes, red, ripe, canned, with green chilies which contains 966.41 mg in 1 cup (or 241 g). The percentage of the recommended daily value for this serving is 60 %. For this serving the Potassium content is 257.
87 mg, the Calories content is 36.15 kcal, the Protein content is 1.66 g, the Fat content is 0.19 g and the Carbohydrate content is 8.72 g.
Nutritional Information Summary
From the list below you can find a full nutrition facts breakdown for all foods containing sodium which can be scaled for different servings and quantities. We have also sorted our complete nutritional information and vitamin database of over 7000 foods, to give a list of sodium rich foods.
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05 g (10%)
62 g (3%)
6 mg (18%)
8 mg (37%)
76 g (43%)
19 g (5%)
2 mg (21%)
73 mg (10%)
5 cup (or 121g):
02 g (4%)
97 mg (2%)
4 mg (1%)
83 mg (1%)
06 mg (2%)
87 g (3%)
87 kcal (1%)
89 g (3%)
85 mg (0%)
1 mg (0%)
27 g (0%)sodium and Nutritional Values – Top 221 FoodsVegetablesleeks, turnip greens, swiss chard, mustard greens, yams, fennel, artichokes, broccoli, cauliflower, kale, green beans, brussel sprouts, cabbage, sweet potato, a potato, carrots, lettuce, iceberg lettuce, spinach, shiitake mushrooms, celery, salad, mushrooms, potatoes, baked potato, onions, asparagus, pumpkin, radishes, taro, turnips, okra, rhubarb, sweet corn, cowpeas, seaweed, broadbeans Fruitsa banana, an apple, an orange, a peach, apricots, butternut squash, lemon, grapes, watermelon, strawberries, green grapes, kiwi, blueberries, zucchini, figs, honeydew, eggplant, dates, olives, a pear, coconut, cranberries, pomegranate, a mango, pineapple, cherries, cantaloupe, grapefruit, tangerine, nectarines, raisins, plums, tomatoes, chili peppers, chilis, peppers, avocado, cucumber, summer squash, winter squash, papaya, prunes, fruit salad, persimmons Seafoodsalmon, cod, sardines, shrimp, tuna, fish, tuna salad, halibut, sea bass, scallops, crab, lobster, oysters, herring, haddock, halibut, mackerel, pike, pollock, trout Drinkscoffee, apple juice, cranberry juice, red wine, skim milk, white wine, wine, milk, beer, alcohol, coke, soy milk, whole milk, prune juice, tea, a shake, coconut milk, orange juice, energy drinks, soft drinks, grapefruit juice, lemon juice, lemonade Nuts and Seedschia seeds, sunflower seeds, pecans, pumpkin seeds, hazelnuts, nuts, almonds, sesame seeds, walnuts, cashews, peanuts, chestnuts, coconut meat, ginkgo nuts, mixed nuts, macadamia nuts Beans and Lentilssoybeans, pinto beans, kidney beans, lentils, black beans, lima beans, navy beans, beets, beans, garbanzo beans, baked beans Meatbeef, steak, deer, bacon, chicken, fried chicken, turkey, turkey breast, chicken breast, meatloaf, ham, lamb, sausages, chicken light meat, chicken dark meat, chicken leg, fried chicken, roasted chicken, chicken thigh, chicken wings, duck, goose, pheasant, quail, pigeon, turkey light meat, turkey dark meat, turkey breast, turkey leg, turkey wing, emu, ostrich, frankfurter, pate, pork sausage, salami, bratwurst, pork loin, ground pork, lamb shank, veal, bison, beef liver, beef ribs Fast Foodsfrench fries, pizza, a slice of pizza, hot dog, hamburger, a cheeseburger, a big mac Dairy and Cheesericotta, yogurt, cottage cheese, an egg, egg whites, goats cheese, cheddar, cheddar cheese, cheese, hard boiled egg, feta cheese, mozzarella, low fat yogurt Bread, Rice, Grains and Pastarye, millet, flaxseed, barley, buckwheat, whole wheat bread, a bagel, white bread, bread, quinoa, corn, spaghetti, rice, pasta, brown rice, white rice, cooked egg, mexican cheese, fruit yogurt Spreads, Sauces and Herbshummus, mayonnaise, butter, peanut butter, soy sauce, thyme, basil, rosemary, pepper, coriander, dill, parsley, spices, chili sauce Sweets, Desserts and Snackspopcorn, chips, nachos, a granola bar, saltine crackers, cheesecake, jello, ice cream, doughnuts, chocolate, puddings, frozen yogurt, a snickers bar, croissants, danish pastry, english muffins, blueberry muffins, pie, pop tarts, coffeecake, crackers, potato chips, rice cakes, tortilla chips, fudge, puddings, syrups, dark chocolate, sundae, pretzels, pop tarts Breakfast Cerealgranola, cheerios, oatmeal, kelloggs cereals, general mills cereals Miscellaneousspirulina, honey, sugar, brown sugar, tofu, olive oil, garlic, tempeh, oats, salad dressing, tomato soup, mushroom soup, chicken soup, vegetable soup, infant formula, cooking oil, shortening, fish oil, soybean oil, soy protein, gravy, raisins, currants, balsam pear, succotash, macaroni, egg noodles, japanese noodles, macaroni and cheese, burrito |
HUNTS No Salt Added Tomato Sauce
Description
Enjoy the smooth, rich flavor of the Hunt’s you love without the added sodium with Hunt’s Tomato Sauce, No Salt Added.
Hunt’s low-sodium sauce brings out the home-cooked flavor in family-favorite meals like lasagna, meatloaf, chili, stews, pastas, and casseroles. No compromise, Hunt’s Tomato Sauce is 100% natural, with no artificial preservatives. Hunt’s doesn’t use sugar, corn syrup, or other sweeteners in its canned tomato sauces. Contains 8 oz of sauce; 20 calories per serving. Hunt’s tomatoes are picked at the peak of ripeness, because great tasting meals start with great ingredients.
Measure
- Packaging Size:
- 48/8 OZ
- Gross Weight:
- 28.19
- Net Weight:
- 24
- Case Length:
- 16.375
- Case Height:
- 6.234
- Case Width:
- 10.
938
938- Volume:
- 0.646
- Ti / Hi:
- 9 / 8
- Total Pallet:
Preparation
- Shelf Life:
- 630
- Storage Condition:
- Shelf Stable
- Storage Temperature:
- 50-85 °F
Kosher
- YES
Preparation/Cooking Instructions
Please follow preparation instructions as printed on the consumer packaging.
Learn more about Hunt’s®
Cost per serving calculator
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food cost per weight is $
approximate cost per serving is $
| Nutrition Facts | |
|---|---|
| Serving Size: 62g Serving Size per Case: 168 | |
| Amount per Serving | |
| Calories: 25 | Calories from Fat: 0 |
| % Daily Value* | |
| Total Fat: 0 g | 0% |
| Saturated Fat: 0 g | 0% |
| Trans Fat: 0 g | |
| Cholesterol: 0 mg | 0% |
| Sodium: 15 mg | 1% |
| Potassium: 170 mg | 4% |
| Total Carbohydrates: 5 g | 2% |
| Dietary Fiber: 2 g | 7% |
| Sugars: 3 g | |
| Protein: 1 g | |
| Calcium: | 0% |
| Vitamin C: | 2% |
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may differ depending on your calorie needs. | |
What Is the Nutritional Difference Between V8 & Tomato Juice?
Two glasses of tomato juice, garnished with tomatoes and tomatoes laying around the glasses.
Image Credit: Pat_Hastings/iStock/Getty Images
Most Americans meet just a little more than half of their daily vegetable needs, according to the USDA. Increasing your intake of vegetables offers a number of health benefits, including lowering your risk of heart disease, some cancers and diabetes. You may prefer drinking your vegetables to eating them. Both V8 Vegetable Juice and tomato juice are low in calories and nutrient-rich, offering different amounts of certain nutrients.
Calories
While both V8 and tomato juices are low-calorie choices, tomato juice is slightly lower in calories than V8 juice. A 1-cup serving of tomato juice contains 41 calories, while the same size serving of V8 juice contains 51 calories.
Carbohydrates, Protein and Fat
Carbohydrate, protein and fat content of both juices are very similar, although the tomato juice contains a small amount of fat and the V8 juice is slightly higher in fiber. A 1-cup serving of V8 juice contains 10 g of carbohydrates, 1.9 g of fiber, 2 g of protein and 0 g of fat, while a 1-cup serving of tomato juice contains 10 g of carbohydrates, 1 g of fiber, 1.8 g of protein and 0.1 g of fat. The fiber in the vegetable juices can aid in hunger control and improve bowel movements.
Sodium
Both the V8 and tomato juice are high in sodium. A 1-cup serving of the V8 juice contains 420 mg, and the same size serving of tomato juice contains 654 mg. Consuming too many high sodium foods can cause your body to retain fluids and raise blood pressure. You should limit your daily intake to less than 2,300 mg a day. To help limit your intake, you may consider choosing low-sodium versions of both the V8 and tomato juice, contain 141 mg and 24 mg of sodium per serving, respectively.
Vitamins and Minerals
Both the V8 and tomato juice are good sources of vitamins A and C, potassium and iron. The V8 juice is a better source of vitamins A and C, while the tomato juice is a better source of potassium and iron. A 1-cup serving of V8 juice contains 72 mg of vitamin C, 2,000 IU of vitamin A, 0.73 mg of iron and 469 mg of potassium. A 1-cup serving of tomato juice contains 45 mg of vitamin C, 1,094 IU of vitamin A, 1.04 mg of iron and 556 mg of potassium.
8 high-sodium foods that are OK to eat
When sodium pops up in the news these days, the conversation most often focuses on where it hides (bread, milk, processed items) and how to avoid it (don’t eat these foods). This conversation holds essential information for those keeping a low-sodium diet, but with all the “cannot’s,” “do not’s,” and “should not’s,” it is also a message that often leaves people feeling empty instead of full.
So as someone who has lived on a satisfying salt-free diet for almost a decade, I propose we talk about something a little more inspiring.
Let’s focus less on the sodium restrictions, and instead, on the sodium opportunities.
Do you like beets, celery, or meat? Did you know they all contain sodium, too?
A single beet has 65 milligrams of sodium, celery has 50 milligrams of sodium per large stalk, and a chicken breast contains around 70 milligrams of sodium per serving, and the majority of whole foods contain some amount of sodium, too. The point isn’t to say that you should start avoiding the produce aisle and the butcher counter along with those foods that “hide” sodium, but instead, it’s that there’s a way to bring that “salty” taste back to your favorite dishes.
Here are eight high-sodium whole foods that will add depth and flavor to your cooking. These foods are natural in flavor, nutrition powerhouses, and they can boost and balance your meals. This list will pleasantly surprise you, and will show you that there is actually some sodium that you can enjoy.
It’s American Heart Month, and there’s no better way to love your heart than by watching your sodium intake.
For more low-sodium tips and recipes, check out SodiumGirl.com and Sodium Girl’s Limitless Low-Sodium Cookbook.
BEETS
Red and gold and with around 65 milligrams of sodium per beet, these vibrant root vegetables may become your favorite salt substitute. Simply slice and bake them to make stand-in potato chips, blend them and add them to homemade vegetable juice for a fresh take on the classic Bloody Mary, or roast them and add them to salads or pasta sauces for a bright, earthy kick. And in sum: don’t fear the beet. Use it to your cooking advantage (just wear gloves).
CELERY and CARROTS
There is a very good reason that celery and carrots make up two-thirds of a mirepoix, otherwise known as the holy trinity of French stocks. With 50 milligrams of sodium in both a large stock of celery and a large carrot, these vegetables provide that familiar savory flavor in soups and stews, without several pinches of salt. They’re a great crunch and salty bite to tuna and chicken salads.
Roasted, boiled, or raw, celery and carrots are great kitchen staples to have on hand. As for seasoning, look for salt-free celery seeds to boost the salty taste in everything from baked chicken to green beans to homemade mac and cheese.
MEAT
It’s common practice to save bones for soup and stocks, but when it comes to low-sodium cooking, don’t forget about the juices. Whether you are sautéing ground beef (75 milligrams per serving, raw) or cooking a lamb chop (around 65 milligrams per serving, raw), the leftover browned bits and meat oils can be recycled when cooking other ingredients. For example, instead of using oil or butter, sauté vegetables in a little bit of the cooked meat fat. Or, after slow-roasting chicken, remove the breasts and thighs from the Crock-Pot and add in beans or grains to soak up the meaty leftovers.
SPINACH and CHARD
Have you tasted sautéed spinach lately? When boiled without anything else, it packs 125 milligrams of sodium per cup and a powerful salty taste.
And similarly, a cup of cooked Swiss chard contains more than 300 milligrams of sodium, providing another “salty” side dish. So when rounding out a meal, choose these greens to complement lower-sodium entrées. Use them in place of lettuce for a more surprising salad, or swap them in for basil to make a vitamin-rich and slightly “salty” pesto sauce.
See all 8 high-sodium foods that are OK to eat here
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7 Best Low Sodium Pasta Sauce Brands
Sodium — a term often used interchangeably with salt — is an essential mineral. In the body, sodium is used for important body functions such as muscle contractions and fluid balance (1).
However, too much salt in the diet can lead to chronically high blood pressure — medically known as hypertension — which is a risk factor for several diseases including heart disease and chronic kidney disease.
For this reason, most health professionals agree the average person should limit sodium intake to no more than 2300mg (1 teaspoon of salt) per day (2).
Unfortunately, many Americans are far from achieving this goal. In fact, it’s been estimated that 90% of Americans consume too much sodium (3).
Many people think the biggest contributor of sodium in the diet is added at the table with the salt shaker. The reality is that salt added at the table typically only accounts for 5% of daily sodium intake — the majority of sodium in the average American’s diet comes from processed food and restaurant or takeout meals (4).
Store-bought pasta sauce is no exception. Though some are more processed than others, many brands are laden with sodium. However, there are several low sodium pasta sauces on the market today.
Here is a breakdown on how to choose a healthy low sodium pasta sauce, plus 7 of the best options based on their nutritional value.
How to choose a healthy low sodium pasta sauce
There are countless different types of store-bought pasta sauces to choose from.
To choose a healthier pasta sauce, here are some things to keep in mind:
- Sodium content. The amount of sodium in store-bought pasta sauce varies greatly by brand, with some varieties containing over 600mg in a single serving. For reference, the Food and Drug Administration (FDA) states that a product must contain less than 140mg per serving to claim it’s “low sodium” on the label (5).
- Added sugar. Added sugars are concentrated forms of sugar, introduced to food during processing. These sugars are often hidden in store-bought foods, including those we typically think of as savory such as pasta sauce. Because added sugars provide energy but offer little to no other nutritional value, The American Heart Association recommends limiting them to 25 to 36 grams (6 to 9 teaspoons) per day (6).
- Saturated fat. Saturated fat is a type of fat mainly found in animal-based foods such as meat and dairy. For heart health, strong scientific evidence supports reducing saturated fat in the diet (7). The amount of saturated fat in pasta sauce depends on the type you choose — for example, there is likely to be more saturated fat in a cream-based sauce such as Alfredo than in a tomato-based marinara sauce.
The amount of saturated fat in pasta sauce depends on the type you choose — for example, there is likely to be more saturated fat in a cream-based sauce such as Alfredo than in a tomato-based marinara sauce.- Other nutrients. Some pasta sauces are rich in beneficial nutrients such as iron, calcium, potassium, and fiber . Check the nutrition facts label — if there is 10% of the recommended daily value (DV) or more of any of these nutrients, you can consider it a good source.
1. Silver Palate Low Sodium Marinara
With only 115mg (5% of the recommended DV) per 1/2-cup serving, Silver Palate Low Sodium Marina is a true low sodium pasta sauce.
It’s also made with wholesome ingredients and contains no added sugars.
Additionally, it’s a good source of iron, a mineral that helps transport oxygen throughout the body. Each serving supplies 15% of the DV of this essential nutrient.
2. Daves Gourmet Organic Roasted Garlic & Sweet Basil Pasta Sauce
Daves Gourmet Organic Roasted Garlic & Sweet Basil Pasta Sauce is another nutritious low sodium pasta sauce, supplying only 125mg (5% of DV) per 1/2-cup serving.
This pasta sauce does contain some added sugar in the form of evaporated cane juice — hence the word “sweet” in its name.
3. Harris Teeter Organics Green Pesto Sauce
Harris Teeter Organics Green Pesto Sauce is relatively low in sodium compared to other pesto sauces, containing only 170mg (7% of the DV) per 2-tablespoon serving.
It’s free of added sugar and is made without any artificial ingredients or additives.
However, like most pesto sauces, it contains cheese. Therefore, it does contain some saturated fat — 2 grams, or 10% of the recommended DV per serving.
4. Monte Bene Spicy Marinara Pasta Sauce
Monte Bene Spicy Marina Pasta Sauce supplies 189mg, or 8% of the DV for sodium per 1/2-cup serving.
Despite it’s low salt content, this pasta sauce is anything but bland. A blend of crushed red pepper, black pepper, and white pepper give this marinara sauce a delicious kick.
5. Cucina Antica Pasta Sauce La Vodka
Some vodka sauces contain over 25% of the recommended DV in a single serving./indeterminate-tomato-variety-1403423-01-bf3ec05de4754840abbd8dc26514bee7.jpg)
In contrast, each 1/2-cup serving of Cucina Antica Pasta Sauce La Vodka contains 220mg of sodium, or just about 10% of the DV. Plus, it’s free of added sugars.
However, each serving of this pasta sauce contains 2 grams (10% of the DV) of saturated fat due to ingredients such as heavy cream and cheese.
6. Organico Bello Organic Tomato Basil Pasta Sauce
Per 1/2-cup serving, Organico Bello Tomato Basil pasta sauce contains 230mg of sodium — or 10% of the recommended DV.
This traditional pasta sauce is made with high quality ingredients and is free of added sugar.
With just 30 calories per serving, it’s also the lowest calorie pasta sauce on this list.
7. Homemade low sodium pasta sauce
Since you have better control of the ingredients used, preparing food at home can help you reduce the amount of sodium in your diet.
Here is a quick and easy recipe for a homemade low sodium marinara sauce with just 130mg of sodium per 1/2-cup serving:
Ingredients:
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 2, 28-ounce cans tomatoes (peeled, crushed or diced, no salt added)
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/2 cup fresh basil (chopped)
- 1/4 tsp red pepper flakes (optional, for added spice)
Instructions:
- In a large pot, heat the olive oil over medium heat.
- Saute the minced garlic for 1 minute, stirring frequently.
- Add the tomatoes, oregano, salt, and optional red pepper flakes. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
- Stir in the chopped basil and simmer for an additional 5 minutes.
- Remove from heat, and enjoy!
Key takeaways for choosing a low sodium pasta sauce
Though it’s an essential mineral, too much sodium in the diet is associated with high blood pressure and an increased risk of health problems such as heart disease and chronic kidney disease (2).
Most store-bought pasta sauces contain excessive amounts of sodium. Instead, opt for low sodium varieties — ideally brands that contain less than 140mg of sodium per serving.
For a more nutritious low sodium pasta sauce, also consider choosing brands low in saturated fat that contain no added sugars. Aim for brands that are good sources (10% of the DV or more per serving) of one or more beneficial nutrients such as iron, calcium, potassium, and fiber.
***
GreenChoice, PBC has evaluated and rated more than 340,000 food & beverage products across hundreds of attributes related to diet, health, and sustainability. Easily find the best products for you, the planet, & your budget. Download the free GreenChoice app for Apple iO or Android!
Classic Food: Tomato Juice: University of Illinois Extension
Do you enjoy drinking your vegetables? And no, I am not referring to green smoothies. Today’s post is on tomato juice. Let’s save green smoothies and vegetable juice – a blend of veggies – for another day.
Nutrition
An 8-oz cup of tomato juice has around 40 calories, 9g carbohydrates, 1g fiber, 2g protein, and a variety of vitamins and minerals, including vitamins A and C and potassium. Tomato juice is not a significant source of fat.
A raw tomato contains some sodium. So even unsalted tomato juice has some sodium, around 25mg sodium per 8-oz cup. An 8-oz cup of commercially-made tomato juice with salt as an ingredient has around 600mg sodium. Sodium does not add calories to a food, so the calories in the juice will be the same.
- Buy: Choose reduced-sodium or low-sodium tomato juice to limit added sodium in the diet.
Tomato juice is usually available in a shelf-stable bottle. Look for bottles with a “use by” date as far out as possible. “Use by” dates are a measure of quality. If the store has a sale on tomato juice bottles close to the “use by” date, still consider buying it. Once the “use by” date passes, the juice may not taste as fresh as before the date, but should still be safe to drink as long as the bottle is otherwise sealed and was not damaged or held unsafely.
- Price: Tomato juice prices will vary by brand, size of bottle, and any additional ingredients, such as in spicy or hot styles of tomato juice. Choose a brand that fits your budget and personal tastes.
- Store: Store unopened bottles of tomato juice at room temperature in a dark, cool place. Unopened bottles can also be stored in the refrigerator.
Once opened, store the bottle in the refrigerator and use within 1 week. The brand of tomato juice may have a recommended shelf-life date on the package you can follow.
To freeze tomato juice, pour juice into plastic freezer containers and leave a half inch to a full inch of headspace; juice will expand as it freezes. Use within a few days of being defrosted.
- Prepare: Commercial tomato juice can be used from the bottle without other preparation. To make your own tomato juice, the National Center for Home Food Preservation has instructions: Canning Tomato Juice and Freezing Tomato Juice.
- Eat: From drinking a glass to cooking with tomato juice, enjoy a versatile food!
References:
Slow Cooker Chili (Serves 4)
Consider cutting up the veggies, draining the beans, and browning the meat the night before to speed up assembly in the morning. Store them in separate containers in the refrigerator.
1 lb 93% lean ground turkey
16 oz tomato juice (low-sodium if available)
1 15-oz can red beans, rinsed and drained (low-sodium if available)
8-oz tap water
1 medium onion, diced
1 clove garlic, minced (or 1/4 tsp garlic powder)
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano
2. Add cooked turkey and remaining ingredients to a 3-quart or 4-quart slow cooker. Stir to combine. If chili looks dry, add more water just until mixture is covered.
3. Cover slow cooker with lid. Cook on LOW for 8-12 hours or on HIGH for 4-5 hours.
Nutritional analysis per serving (no sodium reduction): 320 calories, 4g fat, 710mg sodium, 29g carbohydrate, 7g fiber, 43g protein
Nutritional analysis per serving (with low-sodium ingredients): 290 calories, 4g fat, 380mg sodium, 24g carbohydrate, 7g fiber, 40g protein90,000 What is monosodium glutamate? – “Food”
Sergey Belkov, chemical technologist, flavorist, blogger:
“Monosodium glutamate is a salt
glutamic acid, one of the amino acids from which proteins are built. She
there is in any protein, without exception, without it, protein does not exist in principle. More
Moreover, it is perhaps the most common among all twenty
amino acids. In some vegetable proteins, its amount can reach up to
20-40 percent. In the body, it performs a huge number of functions, you can
to say that the body, in principle, cannot live without it.But, fortunately, it is interchangeable
amino acid: that is, if it is not enough in food, then its body is calm
synthesizes, and if there is an excess in food, it can be safely utilized. Refuse food with
glutamic acid is impossible – then you will have to completely abandon protein.
The whole noisy story with
glutamate arose due to the fact that glutamic acid, in addition to being
important biological functions, it also has a taste – the taste of minds. This is one of five
basic tastes, for which the tongue has its own taste buds.Molecules
glutamate – carriers of this taste, as well as table salt, sodium chloride (more precisely, sodium ions in it), are
salty taste, acids in the form of hydrogen ions – carriers of sour taste, sugar – sweet,
and many
alkaloids – bitter taste .
It happened in the process
evolution: glutamic acid is, one might say, a protein marker. If in food
there is a protein – there is, as a rule, a certain amount of this amino acid, respectively, recognition
umami is the way the body finds food rich in protein.That’s why
this taste is pleasant to us, which is used by the food industry.
But not only
industry: most cooking methods are actually
production of glutamate from protein: stewing, frying, cooking. Protein in the presence of acid, under the action of high temperature or under the action of enzymes contained in food or introduced by microorganisms, interacts with water. This reaction is essentially analogous to that which occurs with a protein in the digestive tract, and inevitably leads to the breakdown of its long molecule into separate fragments or even individual amino acids.They – and above all glutamic acid – give food a pleasant taste.
When it comes to fermentation
– this is the production of glutamate: soy sauces, fish sauces, cheeses, especially hard ones. Sometimes a natural source of glutamate is also used, for example, if we are talking about ketchup. It’s actually glutamate from tomatoes, that’s why
he is so delicious. Culinary specialists groped the taste of umami by chance, according to taste, and chemistry implemented
these intuitive findings are in the form of a substance that can be added to foods. “
90,000 Experts Defend MSG
The opinion that glutamate is a “harmful chemical” is not true.
Glutamate, or MSG, is notorious. However, this naturally occurring amino acid is found in many of our favorite snacks and treats.
Interesting engineering experts suggest turning to science and finding out whether monosodium glutamate is as terrible as it is painted.
A target for proponents of “organic nutrition”, glutamate has made its chemical nature of origin. In the 1960s, there was a series of studies in America that stuck this label on the MSG flavor enhancer.
While there are countless studies that indicate monosodium glutamate is safe and top chefs talk about its use, the MSG myth still persists.
In fact, MSG is a popular nutritional enhancer that comes from the naturally occurring amino acid L-Glutamine.It is the sodium salt of glutamic acid, which is one of the most abundant essential amino acids in nature. You can find glutamic acid in tomatoes, parmesan, dried mushrooms and even breast milk.
MSG really makes a dish delicious, and countless tests have proven this to be true. However, it doesn’t taste very good on its own. So use it like salt and add a little to your meals.
It’s another matter when you find MSG in chips and snacks, frozen meals, soups, processed meats, and instant noodles.
In this case, MSG is used in unhealthy foods that tend to be highly processed and high in sodium and fat, which is another story and has nothing to do with glutamate.
Earlier, “Kubanskie Novosti” talked about the effect of instant noodles on your body.
List of nutrients required for the development of tomatoes
Boron and zinc are the main micronutrients that significantly affect the ripening of tomato fruits.
Amount of assimilated nutrients
Basic nutrient assimilated
Despite the fact that plants at an early stage of their development require a significant amount of phosphorus, a more urgent need before the beginning of flowering of plants is felt precisely in nitrogen. The need for calcium gradually increases from the flowering and growing season to harvest.
Removal of nutrients
Nutrient removal
Potassium, nitrogen and calcium are most removed from the soil by tomatoes than all other nutrients. The above image is for tomato processing in Greece (yield 121 t / ha).
Removal of trace elements
Bor | 10-50 |
Copper | 1 – 10 |
Iron | 30-100 |
Magnesium | 10-50 |
Molybdenum | 0.1 -1.0 |
Zinc | 10-50 |
Boron and zinc are the main micronutrients that significantly affect the ripening of tomato fruits. See Tomato Micronutrient Table (mg / kg dry weight) Leaf tissue analysis, which is necessary to determine the micronutrient requirements of plants, allows the correct diagnosis and treatment of various diseases.
Plant requirements for physical soil conditions : Nitrogen is required in the early stages of development to stimulate the vigor of germination and growth of young plants. The need for nitrogen increases before the beginning of flowering plants. Phosphorus is mainly required early in the development of plants to ensure good root growth and flowering. Potassium is required in much larger quantities than nitrogen. Calcium is also needed in relatively large quantities. In most cases, it is just as important as nitrogen.More than 60% of nitrogen, phosphorus and potassium, which are carried out by plants, are necessary for the development of fruits.
Nitrogen
Overuse of nitrogen can lead to intensive crop growth, poor flowering and oversized fruit sizes. For every ton of tomatoes, about 2.2 to 2.4 kg of nitrogen is needed. An appropriate amount of nitrogen is also used before sowing seedlings or during planting in the ground, unless the amount of precipitation changes, which can lead to leaching of nutrients.At the same time, it is necessary to evenly distribute the amount of mineral fertilizers between the rows of plants before the start of their flowering.
Phosphate
Phosphorus is mainly required in the early stages of plant development to ensure good root growth and flowering. Crops require 0.2 to 0.4 kg of phosphorus per ton of fruit.
Potassium
Potassium is required in much larger quantities than nitrogen. Plants absorb 2.6 to 3.6 kg of potassium per tonne of fruit, with the requirement increasing during the growing phase of the fruit.Usually after the first application of potash supplements, they should be used regularly throughout the season.
Calcium
The need for calcium increases to about 1.7 kg / t of fruit. In most cases, it is just as important as nitrogen. The need for calcium increases from the flowering and growing season to harvest. In tomato fruits, calcium is only 5%, in contrast to the vegetative organs of plants, in which its level reaches 95%. The need for calcium gradually increases during the vegetative growth of plants.Therefore, regular calcium supplementation is necessary throughout the season.
Magnesium
Magnesium is also an important element in spite of the fact that it is necessary in small quantities. Crops require 0.3 to 0.6 kg of magnesium per ton of fruit, the amount of which is evenly distributed throughout the season. Excessive absorption of magnesium occurs mainly during the flowering period of plants.
Sulfur
Sulfur is essential throughout the growing season.Plants absorb approximately 0.6 kg of sulfur per tonne of fruit grown.
The balance of micronutrients is quite important, despite the fact that they are needed in much smaller quantities to ensure the yield and quality of tomato crops. Analysis of the foliage allows you to determine the required amount of trace elements, to detect and compensate for their lack.
Bor
Boron is one of the key trace elements. It significantly influences the ripening process of fruits. It is essential for the structural integrity of plants and the viability of pollen, the development of inflorescences and the formation of fruits.
Zinc
Zinc is one of the key trace elements. It influences the role and function of growth regulators (eg, auxin), which are responsible for the elongation of internodes.
Calories 90,000 Cherry Tomatoes and Nutritional Value 90,001
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Please note that some foods may not be suitable for some people and you are strongly advised to seek medical advice before starting any weight loss or diet regimen.While the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy, and all information, including nutritional information, is used at your own risk. All trademarks, copyright and other forms of intellectual property are the property of their respective owners.
| Substance | % of daily dose | Value | Comparison | |
| N / A | 34% | 17.53g | 3.1 times less than Chocolate | |
| Proteins | 12% | 61% | 5.06g | 1.8 times more than Broccoli |
| Fats | 22% | 24% | 14.08g | 2.4 times less than Cheese |
| Carbohydrates | 8% | 31% | 23.33g | 1.2 times (a) less than Rice |
| Caloric value | 11% | 45% | 213kcal | 4.5 times more than Orange |
| Fiber | 23% | 16% | 5.8g | 2.4 times more than Orange |
| Calcium | 5% | 35% | 47mg | 2.7 times less than Milk |
| Iron | 34% | 25% | 2.68mg | As much as in Beef |
| Magnesium | 19% | 17% | 81mg | 1.7 times (a) less than Almonds |
| Phosphorus | 20% | 55% | 139mg | IN 1.3 times less than chicken |
| Potassium | 46% | 6% | 1565mg | 10.6 times more than Cucumber |
| Sodium | 12% | 36% | 266mg | IN 1.8 times less than White Bread |
| Zinc | 7% | 59% | 0.78mg | 8.1 times less than Beef |
| Copper | 53% | twenty% | 0.47mg | 3.3 times more than Shitaki |
| Vitamin D | 0% | 100% | 0µg | N / A |
| Vitamin C | 113% 90,083 | ten% | 101.8mg | 1.9 times more than Lemon |
| Vitamin B1 | 16% | 35% | 0.19mg | 1.4 times (a) less than Sowing peas |
| Vitamin B2 | 29% 90,083 | 19% | 0.38mg | 2.9 times more than Avocado |
| Vitamin B3 | 23% | 45% | 3.63mg | 2.6 times less than Turkey |
| Vitamin B5 | 10% | 60% | 0.48mg | 2.4 times less than Sunflower Seed |
| Vitamin B6 | 25% | 38% | 0.32mg | 2.7 times more than Sowing oats |
| Vitamin B9, total | 6% | 46% | 23µg | IN 2.7 times 90,046 less than than Brussels sprouts |
| Vitamin B12 | 0% | 100% | 0µg | N / A |
| Tryptophan | 0% | 88% | 0.04mg | AT 8.2 times less than chicken |
| Threonine | 0% | 88% | 0.13mg | 5.6 times less than Beef |
| Isoleucine | 0% | 89% | 0.12mg | 7.6 times less than Salmon |
| Leucine | 0% | 90% | 0.19mg | 13.1 times less than Tuna |
| Lysine | 0% | 86% | 0.19mg | 2.4 times less than Tofu |
| Methionine | 0% | 89% | 0.04mg | 2.2 times less than Quinoa |
| Phenylalanine | 0% | 89% | 0.13mg | 5.1 times less than Egg |
| Valine | 0% | 90% | 0.13mg | 15.6 times less than Soy |
| Histidine | 0% | 88% | 0.08mg | 9.7 times less than Turkey |
| Cholesterol | 0% | 100% | 0mg | N / A |
| Trans Fat | N / A | 100% | 0g | N / A |
| Saturated Fat | 9% | 48% | 1.89g | 3.1 times less than Beef |
| Monounsaturated Fat | N / A | eighteen% | 8.66g | 1.1 times less than Avocado |
| Polyunsaturated fat | N / A | 31% | 2.06g | 22.9 times less than Walnut |
12 umami-flavored products
What do tomatoes, soy sauce, mushrooms or anchovies have in common? All of these are the owners of the mysterious umami taste, the most versatile, responsible for our perception of food as delicious. They started talking about it not so long ago: until the twentieth century, we knew only four main tastes – salty, sweet, sour and bitter. But in 1908, Japanese scientist Kikunae Ikeda put forward the theory of the existence of a fifth taste – umami.
What is Umami?
Umami is essentially an amino acid monosodium glutamate that enhances flavor. Yes, the same “terrible” glutamate is found naturally in tomatoes, some algae, shiitake mushrooms, walnuts, meat, fish and many other foods, mainly protein. Umami itself does not have a distinct flavor, but reveals the flavor of other foods in combination with aroma and proper salt concentration.
Umami opens most often after heat treatment or fermentation.The taste becomes rich and easily recognizable. Cheese, meat, fish, soy products become attractive to our receptors.
For the first time we all meet minds in breast milk. Studies have shown that it contains a large amount of amino oxides, which are present in the same volume in some meat broths.
You can buy umami products in a special section of our online store.
In Asian cuisine, umami is used everywhere, but has its own differences in concentration and aftertaste.It is based on all kinds of fermented sauces and pastes, and as a seasoning, along with ordinary salt, in Asian countries, crystals of monosodium glutamate are often used. But European cuisine, especially Mediterranean cuisine, is not at all alien to the minds, although we rarely think about it.
Consider what foods have the same umami taste and how to use them in your kitchen.
Umami Flavored Food Guide
Miso paste
Miso was first mentioned three thousand years ago.Traditional Japanese seasoning is used in soups and main courses. Miso is a fermented product of rice, wheat, soy or barley using koji molds. The way of creation does not change, despite the development of technology, which provides a unique and easily recognizable taste.
Miso paste is most often used in soups. For example, in Japan, any meal begins with miso soup, followed by the main courses. In addition, it is fried with spices and onions, used as a salad dressing, and simply as a seasoning for many dishes.
Seasoning dashi (hondashi)
A traditional Japanese condiment used in soups, noodle or rice sauces, and salad dressings. There are several varieties of hondashi, but they are all made from seafood such as small fish or seaweed. It is a dry concentrate that is added to broth or sauce. The hondashi has a fishy taste, a rich aftertaste and a pleasant marine aroma.
Twenjan
This national Korean seasoning is made from soybeans, which are cooked for a long time and then ground into a paste.The paste is dried on rice straw, which contains hay sticks – a bacteria that helps in further fermentation of the product.
Twenjan has a pungent smell, spicy and salty taste with sweetish notes. The pasta is used for making soups or meat, making sauces, fried with onions and spices. Koreans often eat twenjan simply with onions or radishes dipped in fresh vegetables.
Soy Sauce
The homeland of everyone’s favorite soy sauce is China, where it was prepared for the first time in the 8th century BC.NS. It acquires a unique and easily recognizable taste thanks to the method of fermentation of soy – with the help of Aspergillus mushrooms.
Soy sauce is considered the king of umami, and Louis XIV called it “black gold”. Soy sauce contains many trace elements, vitamins and amino acids, including a large percentage of glutamic acid, due to which dishes with the addition of this sauce reveal their taste to the maximum. On the basis of soy sauce, the popular teriyaki is prepared – a sauce that gives meat, poultry and vegetables a bright taste and glossy glaze.
Almost any dish can be seasoned with soy sauce and replaced with salt. It is added to soups, to meat and vegetables when stewing, to seafood dishes and fresh salads. This is an integral part of Asian and, in recent years, European cuisine.
Fish Sauce
Contrary to popular belief, fish sauce was not invented in Asia, but by the Greeks back in the 4th-3rd centuries BC. Traditionally it was made with anchovies, tuna, mackerel and eel. In Roman cuisine, wine, honey, or vinegar was added to it.Later, the sauce migrated to Asian cuisine, where it became saltier and began to cook from almost any fish and seafood.
Fish sauce is prepared in large wooden barrels, where small fish and sea salt are stored. Then the fish is fermented: this process takes from three months to three years. Depending on the aging time, different types of sauces are distinguished – from young and not very saturated light to dark, thick, with a very pronounced taste and high salt content.
In many countries it, like soy sauce, is used instead of salt. But unlike soy sauce, fish sauce has a pungent smell. It goes well with fish and seafood dishes, it is also added to boiled rice or noodles, soups and main courses.
Oyster Sauce
Once a Chinese fisherman cooked oyster soup and fell asleep – and this is how oyster sauce appeared, according to legend. Now the digestion of oysters is outdated, and oyster essence, salt and spices are used to make this sauce.
The oyster sauce is sweet and salty and has practically no fishy or marine taste and smell. It is very popular in Asia and is mainly consumed with meat, as the presence of glutamic acid adds spice and richness. Oyster sauce contains glucose, so dishes with it energize and saturate the body.
Worcestershire Sauce
Also known as Worcestershire or Worcestershire. The sauce, created by English pharmacists, is deeply rooted in European cuisine.The recipe has been kept secret to this day. It is only known that Worcester is prepared from a large number of ingredients, including anchovies, spices and several types of vinegars.
Worcestershire sauce is spicy, sweet and sour on the palate, with spicy notes. Traditionally, it is used as a condiment and not as a sauce. Beef and pork steaks are cooked with it, seasoned with salads, added to cocktails. It is a must-have ingredient in a traditional Caesar salad dressing. A few drops are enough to give the dish a unique and original taste.
Tomato paste
Initially, tomatoes were processed into a paste in southern Italy by drying crushed fruits. Later, they began to peel the tomatoes, grind and boil them to a concentrated paste.
Tomato paste is used in many cuisines of the world, not only in Italian. It is added to soups, main courses, pies and casseroles, used with vegetables, meat, fish. The rich, sour taste gives the dishes a pleasant and recognizable aroma.
Anchovies
These small fish of the herring family are used as a spice seasoning. They are added to sauces, salads (for example, in “Caesar”), pizzas and pastas, and even cook meat with them. They do not have a distinct fishy smell, and the characteristic salty-sweet taste “dissolves” in the dish and reveals the taste of other ingredients, making them brighter. Most often, salted anchovy fillets or, less often, dried fish are used.
Bottarga
Bottarga is pressed dried mullet or tuna roe, a characteristic ingredient in Mediterranean cuisine.Depending on the degree of ripening, it is used as an appetizer or as a seasoning. Young caviar has a more delicate taste and plastic structure. It is cut into thin slices and served with wine in all kinds of combinations, such as crackers or sweet fruits. The more matured caviar is firm, with a bright salty fishy taste. It is rubbed and used as a seasoning for pasta and other dishes.
Dried mushrooms
Dried mushrooms are called “vegetable meat” for a reason, because they contain a large amount of protein.And besides this, the same glutamic acid, thanks to which their taste is similar to meat. Fresh mushrooms, despite their rich aroma, will never give a dish such depth and richness of taste as dried ones. Therefore, they are often preferred when preparing risottos, soups and other dishes where they can easily replace meat.
Aged cheeses
Aged are hard cheese varieties in which fermentation takes more than a year, which gives the final product a noble and multifaceted taste.These cheeses include, for example, Parmesan.
Some varieties withstand up to 10 years. Their taste is very tart, spicy, and when added to dishes, other products in the composition play with new colors. Such mature cheese contains a lot of protein, preserves vitamins and the benefits of dairy culture, and also contains a large amount of calcium.
vitamin and mineral composition. Trace elements in fresh tomato
Each vegetable has its own unique composition. In this article I will write about the chemical composition of fresh and pickled tomatoes.From what useful substances are contained in the vegetable and its beneficial properties depend.
Composition of fresh tomato
Immediately I want to note that the data given in this article are taken from the reference book by I.M. Skurikhin.
100 g of tomato contains 92 g of water, 1.10 g of protein, 0.20 g of fat, 4.6 g of carbohydrates, 0.8 g of fiber. Energy value 23kcal. These vegetables are low in calories. The fact that tomatoes contain fiber and a lot of water suggests that you can lose weight on tomatoes.
What?
100g tomato includes:
- Carotene 1.2mg,
- Thiamine 0.06mg,
- Riboflavin 0.04mg,
- Niacin 0.53mg,
- Vitamin C 25mg,
- Vitamin C 25mg, 910mg ,
- Vitamin B6 0.10mg,
- Biotin 1.2mg
- Pantothenic acid 0.25mg
- Folacin 11mkg.
I think it is difficult for an ordinary person to figure out 1.2 mg of carotene is a lot or a little, because you need to compare this figure with the daily requirement of these substances.Simply put, 300 g of a tomato contains the daily requirement of carotene and vitamin C, the rest of the substances are less.
Minerals in tomatoes.
100g tomato contains potassium 290mg, calcium 14mg, 20mg, sodium 40mg, phosphorus 26mg, iron 900mkg, iodine 2mkg, manganese 140mkg, fluorine 60mkg, chromium 15mkg, zinc 200mkg.
Chemical composition of pickled tomatoes.
In pickled tomatoes, the content of water, protein, fat, carbohydrates and dietary fiber does not change compared to fresh tomatoes.
As for the mineral composition of pickled tomatoes, the sodium content increases dramatically up to 480 mg. This is due to the fact that edible salt is added when canning tomatoes. It is a preservative, it acts on bacteria in a certain way and they die. That is why our canned food is stored for a long time. But potassium, calcium, magnesium and iron, when pickling a tomato, migrates into the solution.
Tomato (tomato) – the fruit of the herb of the same name, one of the most popular agricultural crops in the world.There are a huge number of varieties of this vegetable, differing mainly in shape (from spherical to cylindrical), weight (from 30 to 800 grams), color of the skin and pulp (various shades of yellow and red).
Calories
100 grams of tomatoes contain about 18 kcal.
Ingredients
The chemical composition of tomatoes is characterized by a high content of proteins, carbohydrates, vitamins (A, B9, C), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (cobalt, manganese, molybdenum, fluorine).
How to cook and serve
Tomatoes are used for food, both separately and together with other food products as part of a huge number of dishes. Moreover, this vegetable is used not only fresh, but also in pickled, salted, dried and dried form. The popularity of tomatoes in cooking is largely due to the characteristic sour taste of their pulp. When mixed with other ingredients in the cooking process, they are given a rich taste and wonderful aroma.
How to choose
There are many factors to consider when choosing a tomato. One of the main ones is the color of the skin; allergy sufferers should avoid red vegetables. In addition, one should pay attention to the shape of the tomato; the most ribbed fruits have a large number of small inner chambers and are distinguished by a more attractive taste. Another factor of choice is the thickness and elasticity of the skin. Thick and hard skin indicates overuse of chemicals in the cultivation.Also, when choosing tomatoes, it is necessary to take into account the aroma, which is one of the indicators of the freshness and maturity of these vegetables.
Storage
Tomatoes can be stored at room temperature for no more than 3 days, and in the refrigerator – up to 1 week. The most preferred storage conditions for these vegetables are 8 to 12 degrees Celsius, good air circulation and low humidity levels.
Useful properties
Regular consumption of tomatoes has a tonic, immunostimulating, antioxidant, anti-inflammatory, antibacterial, diuretic effect.In addition, tomatoes stimulate brain activity, reduce nervous excitability, normalize the functioning of the gastrointestinal tract, kidneys and liver, and also help to reduce the level of so-called “bad” cholesterol in the blood.
Restrictions on use
Individual intolerance, tendency to allergic reactions, cholelithiasis. Excessive consumption of tomatoes increases the likelihood of gallbladder spasms and kidney stones.
Tomatoes are annual herbaceous plants of the Solanaceae family with bright, juicy fruits. Housewives prepare a variety of dishes from them, nutritionists note the low carbohydrate content, and therapists recommend patients with heart disease. People who prefer tomatoes do not always assess the benefits and harm to the body from their use correctly. There is an opinion that the tomato is not as good and harmless as it is commonly believed. Information about this vegetable will help you decide whether to add it to the menu or exclude it from the diet.
Tomatoes are frequent guests on the everyday or festive table. This culture is available almost all year round. The variety of shapes and sizes allows you to cook all kinds of dishes from them: this is how large tomatoes are used for salads, sauces, smaller rounded ones are dried, pickled, and cherry is often cooked whole.
This is interesting: from the point of view of botany, tomato is a berry, and in cooking it is a vegetable.
The calorie content of a fresh tomato is about 20 kcal per 100 grams of product.The ratio of the main nutrients is distributed as follows:
- proteins – 0.6 g;
- fats – 0.2 g;
- carbohydrates – 4 g.
Ash content in the product – 0.7 g, organic acids – up to 0.5 g, sugars – up to 3.5 g per 100 g. Dietary fibers of tomato make up 1% of the mass and are insoluble. They are not digested in the gastrointestinal tract and do not contribute to calorie counting. A small amount of starch, up to 0.3% by weight, allows nutritionists to classify tomatoes as non-starchy vegetables and recommend them for those who want to lose weight.The fruits of this vegetable are juicy, with about 93% water.
Fat-soluble vitamins in tomatoes (A, D, E) are present in lower concentrations. They are properly absorbed and are beneficial when used with butter, sour cream.
The description of mineral substances deserves a special mention. Tomatoes are rich in the following macronutrients:
- potassium – 280 mg;
- chlorine – 57 mg;
- sodium – 41 mg;
- phosphorus – 26 mg;
- magnesium – 21 mg;
- calcium – 14 mg;
- sulfur – 12 mg.
The main trace elements are zinc, iodine, iron, copper.
Of the organic compounds, lycopene and anthocyanins are the most beneficial. These substances are antioxidants that play an important role in protecting the cell walls from free radicals. They prevent the development of cancer and provide protection against premature aging. Anthocyanins also have a beneficial effect on small blood vessels, protect against viral and bacterial infections, preserve the health of the heart, blood vessels, kidneys, and protect vision and hearing.
Useful properties for the body
People who watch their health thoroughly study the benefits of eating tomatoes. Some diseases can be prevented or alleviated with proper nutrition. The main beneficial properties of tomatoes are a reason to include them in the daily diet:
- Preventing diseases of the cardiovascular system or alleviating their course. Tomatoes are rich in vitamins that improve the condition of blood vessels (ascorbic acid, PP), lycopene.The benefits of these substances are especially evident in ischemic disease, arterial hypertension. The seeds of these vegetables prevent blood clots. The fiber in the tomato helps to bind the harmful fraction of cholesterol in the intestines, preventing it from entering the bloodstream and the development of atherosclerosis.
- Influence on the digestive system. The content of malic and citric acids in tomatoes, which are necessary for sluggish digestion, will help to increase appetite. Insoluble fiber stimulates intestinal motility, benefiting from constipation tendencies.
- Prevention of cancer. The benefit lies in the fact that tomatoes contain not one, but several substances involved in the destruction of cells after spontaneously occurring mutations.
- Influence on the endocrine system. Tomatoes accelerate metabolic processes, normalize insulin production, which helps to stabilize the condition in case of violation of carbohydrate tolerance.
- Anti-edematous action. Eating tomatoes normalizes water-salt metabolism and gives a slight diuretic effect.
- Detoxification. The inclusion of tomatoes in food is recommended for those who have decided to quit smoking in favor of a healthy lifestyle.
- Prevention of osteoporosis. Tomatoes help keep calcium in the bones.
- Immunostimulating action.
- Application of tomatoes as a face mask reduces sebum production, bringing natural hydration and relief from inflammatory breakouts.
Separately, it should be told about the benefits of the main water-soluble vitamins contained in tomatoes.Their influence extends to the work of all organ systems. Vitamin C is involved in the synthesis of vascular collagen, helping to restore them when attacked by infectious agents.
Vitamins B1, B9 help to produce acetylcholine, which has a stimulating effect on the central nervous, genitourinary, and digestive systems. Perhaps this is how the hypothesis appeared about the benefits of tomatoes for the prevention of Alzheimer’s disease. In addition, B1 is involved in the synthesis of serotonin, which has an antidepressant effect.
The benefits of Vitamin B3 are to stimulate the formation of red blood cells, lower cholesterol levels and eliminate genetic damage. Vitamin B6 helps to synthesize an energy substrate in cells, improves the condition of nails, hair and skin.
Children
The inclusion of tomatoes in the diet of children is possible in the second year of life. Benefits for a growing body include:
- prevention of anemia;
- stimulation of sluggish digestion;
- skin and hair health improvement;
- stimulation of immunity;
- reducing anxiety, tearfulness in children with a labile nervous system;
- Reducing the calorie intake for children prone to obesity.
Women
Women with knowledge of cancer prevention research are delighted to eat tomatoes: the health benefits of lycopene. Its use prevents the formation of breast tumors.
Women looking after the health of skin and hair have also appreciated the beneficial properties of tomatoes. They make masks from these vegetables.
Fresh tomatoes contain up to 110 μg / 100 g of folic acid, which is prescribed for women in preparation for pregnancy.This essential vitamin reduces the risk of fetal abnormalities. So the use of 2 large tomatoes a day will provide up to 50% of the daily requirement for this substance.
Male
The benefits of tomatoes for men are to prevent malignant degeneration of the prostate. A study was conducted that examined the effect of the substance alpha-tomatin on prostate cancer cells. Alpha Tomatin is one of the saponins found in unripe tomatoes. It was found that this substance triggers the natural self-destruction of tumor cells.Supporters of traditional medicine argue that tomatoes “keep in good shape” the male genitourinary system, and their inclusion in the diet will protect against impotence.
What are the benefits of tomatoes during pregnancy
Pickled or pickled tomatoes are a proven way to fight debilitating toxicosis in the early stages. The benefits of tomatoes are to relieve excruciating nausea and provide the body with the necessary minerals. If we talk about folic acid, which is important in the first trimester, then it can only be obtained from tomatoes that have not been heat-treated.Pickled tomatoes are poured with hot brine, which leads to the breakdown of up to 90% of this vitamin.
Application in dietetics and slimming
It is known that the calorie level of tomatoes allows them to be included in almost any diet without special restrictions. They are recommended for obese or normal weight, if the goal is to reduce or maintain it. The benefit of these foods is that you feel full for a long time after a meal. This is possible due to the low carbohydrate content with a large saturating volume.So tomatoes help maintain reasonable intervals between meals and protect the pancreas.
The secret of tomatoes is that they belong to the so-called negative calorie foods. It takes more energy to digest than can be obtained from the delicious red pulp. In order to achieve the best effect, tomatoes in dietary food try not to undergo heat treatment in order to preserve as much nutrients and insoluble fiber as possible. The best solution for losing weight is preparing a variety of salads with the same “negative” companions – herbs, cabbage, cucumbers.Adding yogurt as a dressing will help extract the fat-soluble vitamins.
Harm and contraindications of use
There are diseases or conditions where the alleged or obvious harm to tomatoes makes you refuse this product. You can name the following contraindications for use:
- The appearance of an allergic reaction. Its appearance is associated with the bright color of the tomato. The use of yellow varieties can solve the problem.
- Prescribing a salt-restricted diet. This puts a ban on salted, pickled tomatoes.
- Diseases of the digestive system, accompanied by an increase in the acidity of gastric juice or requiring the appointment of medical nutrition (gastritis, peptic ulcer, acute or exacerbation of chronic pancreatitis, colitis, cholelithiasis).
- Acute inflammatory diseases of the urinary tract. In this case, pickled tomatoes will not be beneficial. Persons with a tendency to form oxalate stones are also advised not to overuse tomatoes due to their high content of oxalic acid.
Are green tomatoes good for you?
If you include green tomato dishes on the menu, the benefits and harms of eating them will differ depending on how they are prepared.
This is interesting! Tomatidine is an alpha-tomatine derivative found in unripe tomatoes. This substance is able to activate the growth of skeletal muscles. Therefore, eating green tomatoes will help maintain muscle mass, the loss of which can occur due to various reasons (decreased activity, age-related changes).
So unpleasant consequences for the human body are threatened by eating a significant amount of unripe fresh tomatoes. The alkoloid solanine from the saponin group causes damage to the nervous system (in severe cases, impaired consciousness, convulsions, coma). Poisoning is accompanied by nausea, vomiting, and abdominal pain. Such a meal will bring the greatest harm to preschool children due to their low weight and the difficulty of controlling the amount eaten. Cooking will help to make tomatoes safe: blanching, salting, pickling, making caviar.
Green tomatoes have a higher content of fiber and organic acids. This means that their benefits as an appetite stimulant and intestinal enhancer will be greater.
However, even properly cooked vegetables will harm those to whom they are contraindicated due to the presence of diseases.
Benefits and harm in pickled and salted form
Talking about the benefits and dangers of pickled or salted tomatoes, it is important to remind that even after processing they retain minerals, pectins, antioxidants.Lycopene can withstand heat treatment, but their absorption is low due to the absence of vegetable or animal fat in the product.
100 g of pickled tomatoes will bring about 32 kcal to the diet and will be an appetizing addition to the meal.
However, these vegetables contain a significant amount of salt, excessive consumption of them will lead to fluid retention. This will increase the burden on the heart and will not benefit, but harm people with essential hypertension. In addition, pickled tomatoes are a spicy food.Their use provokes an exacerbation of cystitis, pyelonephritis, urolithiasis.
Expert opinion
Maria Vlasova
Gardener
Ask an expert
Tomatoes enrich the diet with important vitamins, organic and mineral substances. The ability to cook dozens of mouth-watering and low-calorie dishes makes them welcome guests at any table – festive, medical; allows you to use it as a snack, not counting calories.Tomatoes preserve men’s and women’s health, so their benefits for the body are undeniable. But eating tomatoes when they are not recommended for health reasons can be harmful.
Tomatoes, which are popularly called tomatoes, are present on the table of every person. Most often they are introduced into the menu in the summer – this is natural, because it is during this period of the year that the tomato plant gives its tasty and very healthy fruits.
Both scientists and doctors argue about the benefits and dangers of tomatoes – this product contains a lot of substances important for the normal functioning of the body, but in some cases tomatoes may be contraindicated for consumption.Therefore, it is recommended to know all the features of the product in question – even the most delicious dishes can become unhealthy.
Chemical composition, nutritional value and calorie content of tomatoes
Nutritional value of 100 g:
- Calories: 19.9 kcal
- Proteins: 0.6 g
- Fats: 0.2 g
- Carbohydrates: 4.2 g
- Dietary fiber: 0.8 g
- Organic acids: 0.5 g
- Water: 93.5 g
- Mono- and disaccharides: 3.5 g
- Starch: 0.3 g
- Ash: 0.7 g
Macronutrients:
- Calcium: 14 mg
- Magnesium: 20 mg
- Sodium: 40 mg
- Potassium: 290 mg
- Phosphorus: 26 mg
- Chlorine: 57 mg
- Sulfur: 12 mg
Vitamins:
- Vitamin PP: 0.5 mg
- Beta-carotene: 1.2 mg
- Vitamin A (RE): 200 μg
- Vitamin B1 (thiamine): 0.06 mg
- Vitamin B2 (riboflavin): 0.04 mg
- Vitamin B5 (pantothenic): 0.3 mg
- Vitamin B6 (pyridoxine): 0.1 mg
- Vitamin B9 (folic acid): 11 μg
- Vitamin C: 25 mg
- Vitamin E (TE): 0.4 mg
- Vitamin H (biotin): 1.2 μg
- Vitamin K (phylloquinone): 7.9 μg
- Vitamin PP (Niacin Equivalent): 0.5996 mg
- Choline: 6.7 mg
Trace elements:
- Iron: 0.9 mg
- Zinc: 0.2 mg
- Iodine: 2 μg
- Copper: 110 μg
- Manganese: 0.14 mg
- Selenium: 0.4 μg
- Chromium: 5 μg
- Fluorine: 20 μg
- Molybdenum: 7 μg
- Boron: 115 μg
- Cobalt: 6 μg
- Nickel: 13 μg
- Rubidium: 153 μg
Tomatoes are very low in calories – they can be safely consumed by obese people in unlimited quantities (if there are no contraindications).But at the same time, tomatoes contain in their composition a lot of vitamins -, B6, B9, (very rare for products). They also contain acids – for example, oxalic. Interestingly, the vegetable in question has a very low sugar content – for example, onions have 2 times more sugar, so tomatoes are ideal for diabetic patients.
Tomatoes contain a large amount of potassium, copper and – this is what makes them very useful for various diseases.
There is very little fat in tomatoes, carbohydrates are present, but they belong to the group of easily digestible ones, so they do not cause any harm to the figure.
Useful properties of tomatoes
The benefits of tomatoes for the human body are simply enormous – this is confirmed by both scientific research and doctors’ statistics. First of all, it is worth noting the ability of the vegetable in question to positively affect the structure of the blood – this not only improves overall health, but also helps to normalize the liver, strengthen the walls of blood vessels, stabilize the functioning of the heart muscle, “works” as a prevention of education.
Tomatoes, thanks to their composition and oxalic acids, normalize metabolic processes in the body – in particular, they have a positive effect on the quality of water-salt metabolism.
The vegetable in question has a beneficial effect on the work of the male reproductive system – those who regularly consume fresh tomatoes are not threatened with weakening of potency. And the antioxidant lycopene contained in tomatoes is a direct prevention of prostate cancer.
Tomatoes can also help people who smoke – they are able to break down nicotine tar and toxins, remove them from the lungs, get rid of the dark plaque on the teeth typical for smokers and make breathing fresher.
Tomatoes contain oncoprotector alpha-tomatin – this is a truly unique substance! It is capable of killing those already existing in the human body; the best results have been shown in breast, prostate and lung cancer.
In addition, the beneficial properties of tomatoes (tomatoes) are as follows
:
- have a mild anti-inflammatory effect;
- stimulate the intestines, improve its peristalsis;
- serve as prevention of chronic constipation;
- have the property – this fact indicates the ability of tomatoes to prevent the formation of blood clots in large and small vessels;
- normalize blood pressure;
- have choleretic properties.
It is also surprising that tomatoes remain healthy even when cooked – tomato juice, for example, contains a large amount of anti-cancer substances, and it also has a targeted effect on blood pressure. It is a great rarity when a prepared product not only does not lose its useful properties, but also becomes more useful!
Harmful properties of tomatoes (tomatoes)
Despite the fact that the product in question has a huge number of useful properties, there are also specific contraindications / restrictions in its use.For example, it is strictly forbidden to introduce tomatoes into the diet when diagnosed – the vegetable provokes the liquefaction of bile, improves its movement along the ducts, which can lead to the shift of stones, blockage of the ducts. And this condition requires immediate surgical intervention.
Oxalic acid is present in tomatoes – it can provoke a deterioration in diseases of the kidneys and urinary system, therefore, permission to introduce this product on the menu must be obtained from the attending physician.
Canned and boiled tomatoes can provoke education and growth, and salted tomatoes are strictly prohibited for people with diagnosed (persistently high blood pressure).
It is strictly forbidden to eat tomatoes and people with hypersensitivity and / or individual intolerance to this product. If we talk about the introduction of a vegetable into the diet of young children, then this should be done extremely carefully, starting with literally a few grams – it is necessary to exclude an allergy to tomatoes.
Harm of unripe tomatoes
Please note:
All representatives of the nightshade, including tomatoes, in an unripe state contain a dangerous poison – solanine.
In case of poisoning with solanine, a person begins to experience nausea, weakness, drowsiness, headache and shortness of breath. For a child, even a small amount of green tomatoes can be deadly: in children, the number of red blood cells is sharply reduced and kidney malfunction is observed.
In addition, unripe tomatoes in any form (fresh, baked, salted, etc.)are contraindicated in the presence of pancreatic pathologies. It is forbidden to eat them for cholecystitis, pancreatitis, gallstones, etc.
It would seem that what can be special about eating tomatoes – eat them even in their natural form, even in salads, even in casseroles and soups – the benefits of even boiled tomatoes have been proven. And in fact, scientists and doctors during the research made the following conclusions
:
Tomatoes are considered a storehouse of vitamins and nutrients, but they must be consumed with great care – first exclude possible contraindications and hypersensitivity / individual intolerance.In general, tomatoes, both fresh and salted, and even boiled, will be useful for people of all age categories – enjoy their taste and get a portion of health!
Each vegetable has its own unique composition. In this article I will write about the chemical composition of fresh and pickled tomatoes. From what useful substances are contained in the vegetable and its beneficial properties depend.
Composition of fresh tomato
Immediately I want to note that the data given in this article are taken from the reference book by I.M. Skurikhina.
100 g of tomato contains 92 g of water, 1.10 g of protein, 0.20 g of fat, 4.6 g of carbohydrates, 0.8 g of fiber. Energy value 23kcal. These vegetables are low in calories. The fact that tomatoes contain fiber and a lot of water suggests that you can lose weight on tomatoes.
What?
100g tomato includes:
- Carotene 1.2mg,
- Thiamine 0.06mg,
- Riboflavin 0.04mg,
- Niacin 0.53mg,
- Vitamin C 25mg,
- Vitamin C 25mg, 910mg ,
- Vitamin B6 0.10mg,
- Biotin 1.2mg
- Pantothenic acid 0.25mg
- Folacin 11mkg.
I think it is difficult for an ordinary person to figure out 1.2 mg of carotene is a lot or a little, because you need to compare this figure with the daily requirement of these substances. Simply put, 300 g of a tomato contains the daily requirement of carotene and vitamin C, the rest of the substances are less.
Minerals in tomatoes.
100g tomato contains potassium 290mg, calcium 14mg, 20mg, sodium 40mg, phosphorus 26mg, iron 900mkg, iodine 2mkg, manganese 140mkg, fluorine 60mkg, chromium 15mkg, zinc 200mkg.
Chemical composition of pickled tomatoes.
In pickled tomatoes, the content of water, protein, fat, carbohydrates and dietary fiber does not change compared to fresh tomatoes.
As for the mineral composition of pickled tomatoes, the sodium content increases dramatically up to 480 mg. This is due to the fact that edible salt is added when canning tomatoes. It is a preservative, it acts on bacteria in a certain way and they die. That is why our canned food is stored for a long time.But potassium, calcium, magnesium and iron, when pickling a tomato, migrates into the solution.
Tomato (tomato) – the fruit of the herb of the same name, one of the most popular agricultural crops in the world. There are a huge number of varieties of this vegetable, differing mainly in shape (from spherical to cylindrical), weight (from 30 to 800 grams), color of the skin and pulp (various shades of yellow and red).
Calories
100 grams of tomatoes contain about 18 kcal.
Ingredients
The chemical composition of tomatoes is characterized by a high content of proteins, carbohydrates, vitamins (A, B9, C), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (cobalt, manganese, molybdenum, fluorine).
How to cook and serve
Tomatoes are used for food, both separately and together with other food products as part of a huge number of dishes. Moreover, this vegetable is used not only fresh, but also in pickled, salted, dried and dried form.The popularity of tomatoes in cooking is largely due to the characteristic sour taste of their pulp. When mixed with other ingredients in the cooking process, they are given a rich taste and wonderful aroma.
How to choose
There are many factors to consider when choosing a tomato. One of the main ones is the color of the skin; allergy sufferers should avoid red vegetables. In addition, one should pay attention to the shape of the tomato; the most ribbed fruits have a large number of small inner chambers and are distinguished by a more attractive taste.Another factor of choice is the thickness and elasticity of the skin. Thick and hard skin indicates overuse of chemicals in the cultivation. Also, when choosing tomatoes, it is necessary to take into account the aroma, which is one of the indicators of the freshness and maturity of these vegetables.
Storage
Tomatoes can be stored at room temperature for no more than 3 days, and in the refrigerator – up to 1 week. The most preferred storage conditions for these vegetables are 8 to 12 degrees Celsius, good air circulation and low humidity levels.
Useful properties
Regular consumption of tomatoes has a tonic, immunostimulating, antioxidant, anti-inflammatory, antibacterial, diuretic effect. In addition, tomatoes stimulate brain activity, reduce nervous excitability, normalize the functioning of the gastrointestinal tract, kidneys and liver, and also help to reduce the level of so-called “bad” cholesterol in the blood.
Restrictions on use
Individual intolerance, tendency to allergic reactions, cholelithiasis.Excessive consumption of tomatoes increases the likelihood of gallbladder spasms and kidney stones.
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition
“Tomato (tomato) [PRODUCT REDACTED]”
.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams
the edible part.
| Nutrient | Quantity | Norm ** | % of the norm in 100 g | % of the norm 100 kcal | |
| Calories | 19.9 kcal | 1684 kcal | 1.2% | 8462 g | |
| Proteins | 0.6 g | 76 g | 0.8% | 12667 g | |
| Fats | 0.2 g | 60 g | 0.3% | 1.5% | 30,000 g |
| Carbohydrates | 4.2 g | 211 g | 10.1% | 5024 g | |
| Organic acids | 0.5 g | ~ | |||
| Dietary fiber | 0.8 g | 20 g | 20.1% | 2500 g | |
| Water | 93.5 g | 2400 g | 3.9% | 2567 g | |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 mcg | 111.6% | 450 g | |
| Beta Carotene | 1.2 mg | 5 mg | 120.6% | 417 g | |
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 20.1% | 2500 g | |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 4500 g | ||
| Vitamin B4, choline | 6.7 mg | 500 mg | 1.3% | 7463 g | |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 30.2% | 1667 g | |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 25.1% | 2000 g |
| Vitamin B9, folate | 11 μg | 400 μg | 3636 g | ||
| Vitamin C, ascorbic | 25 mg | 90 mg | 139.7% | 360 g | |
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 3750 g | |
| Vitamin H, biotin | 1.2 μg | 50 μg | 12.1% | 4167 g | |
| Vitamin K, phylloquinone | 7.9 μg | 120 μg | 1519 g | ||
| Vitamin PP, NE | 0.5996 mg | 20 mg | 15.1% | 3336 g | |
| Niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 290 mg | 2500 mg | 58.3% | 862 g | |
| Calcium, Ca | 14 mg | 1000 mg | 1.4% | 7143 g | |
| Magnesium, Mg | 20 mg | 400 mg | 5% | 25.1% | 2000 g |
| Sodium, Na | 40 mg | 1300 mg | 3250 g | ||
| Sulfur, S | 12 mg | 1000 mg | 1.2% | 8333 g | |
| Phosphorus, Ph | 26 mg | 800 mg | 3.3% | 3077 g | |
| Chlorine, Cl | 57 mg | 2300 mg | 2.5% | 4035 g | |
| Microelements | |||||
| Boron, B | 115 mcg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 25.1% | 2000 g |
| Iodine, I | 2 μg | 150 μg | 1.3% | 7500 g | |
| Cobalt, Co | 6 μg | 10 μg | 301.5% | 167 g | |
| Manganese, Mn | 0.14 mg | 2 mg | 35.2% | 1429 g | |
| Copper, Cu | 110 μg | 1000 μg | 55.3% | 909 g | |
| Molybdenum, Mo | 7 μg | 70 mcg | 50.3% | 1000 g | |
| Nickel, Ni | 13 μg | ~ | |||
| Rubidium, Rb | 153 μg | ~ | |||
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 13750 g | |
| Fluorine, F | 20 μg | 4000 μg | 0.5% | 2.5% | 20000 g |
| Chrome, Cr | 5 μg | 50 μg | 50.3% | 1000 g | |
| Zinc, Zn | 0.2 mg | 12 mg | 1.7% | 8.5% | 6000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.5 g | max 100 g |
Energy value Tomato (tomato) [PRODUCT REDACTED]
is 19.9 kcal.
- Piece diameter 5.5 cm = 75 gr (14.9 kcal)
- Piece diameter 6.5 cm = 115 gr (22.9 kcal)
Main Source: Product removed. …
** This table shows the average intake of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the application
“My Healthy Diet”.
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Nutritional value
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NUTRIENT BALANCE
Most foods cannot contain the full range of vitamins and minerals.Therefore, it is important to eat a variety of foods in order to meet the body’s needs for vitamins and minerals.
Analysis of the calorie content of the product
SHARE OF BZHU IN CALORIES
The ratio of proteins, fats and carbohydrates:
Knowing the contribution of proteins, fats and carbohydrates to calorie content, one can understand how a product or diet corresponds to the norms of a healthy diet or the requirements of a particular diet. For example, the US and Russian Ministry of Health recommends that you get 10-12% of calories from protein, 30% from fat and 58-60% from carbohydrates.The Atkins Diet recommends a low carb intake, although other diets focus on low fat intake.
If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.
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Energy value, or caloric value
is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the food calorie, so the kilo prefix is often omitted when specifying calories in (kilo) calories.You can see detailed energy tables for Russian products.
Nutritional value
– the content of carbohydrates, fats and proteins in the product.
Nutritional value of food product
– a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins
, organic substances required in small quantities in the diet of both humans and most vertebrates.Vitamins are usually synthesized by plants rather than animals. A person’s daily need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are “lost” during cooking or food processing.
Tomatoes, a low-calorie product rich in vitamins and extremely useful for health, can contribute to the fight against excess weight. Calorie content of tomato
per 100 grams is quite low, does not exceed 20 kcal. A certain amount of calories is spent on its processing, which reduces the already small energy value of a tasty vegetable. So putting on weight by leaning on tomatoes will not work.
The homeland of tomatoes is Central America, 2.5 thousand years ago the Incas and Aztecs cultivated sacred fruits – “tomatl”, which means “large berry”. They were brought under this name in the 16th century. to Europe, where tomatoes were initially considered poisonous, they were used only to decorate gardens and window sills.But already in the XVIII century. the cheerful Italians ate “golden apples” – “pomy d’oro” with gusto – seasoning them with butter and pepper. From Italy, they came to the table of Catherine II. The taste of bright vegetables charmed the empress, with her light hand “golden apples” began to be grown in Russia for consumption.
Ripe tomatoes – a pharmacy containing vitamins, trace elements, antioxidants, which we often lack. Such as:
- Most of all carotene in tomatoes – 400-500 grams of red fruits cover the daily requirement of a substance that is good for the eyes.
- Ascorbic acid, B vitamins contribute to normal metabolism, increase immunity, improve skin condition.
- Vitaimnom S are the richest varieties of pink color, they also contain selenium, which increases immunity and mental activity.
- Tomatoes contain a lot of potassium and magnesium, which makes them a valuable product for cores, potassium helps to remove excess fluid, reduces puffiness.
- Tomatoes are useful for the prevention of anemia, because.they contain iron and copper, without which the synthesis of hemoglobin is impossible.
- Seeds of ripe vegetables with the surrounding flavonoids reduce blood viscosity and prevent blood clots.
- “Golden Apples” contain in excess of a valuable dye – lycopene – the most powerful natural antioxidant. It not only has a beneficial effect on the work of the heart, but also prevents the formation of cancer cells. Especially the yellow varieties contain a lot of lycopene.
- Tomatoes – berries of joy – their use increases the level of serotonin in the blood, which improves mood, helps to overcome depression.
Tomatoes are a real balm for the digestive tract. The watery structure of the vegetable facilitates its digestion in the stomach, the skin contributes to the peristalsis of the intestinal walls, keeps it “in good shape.” Tomato diets are popular among those who lose weight, because due to their chromium content, these vegetables reduce appetite and cause long-term satiety.
Does a tomato have a negative calorie content?
As for the calorie content of a tomato, it should be noted right away that it is not negative.
Please Note: The only proven zero calorie product is pure water. It does not contain proteins, fats and carbohydrates, but the body will have to spend several calories on cooling or heating water to body temperature – the effect of a negative caloric value will be
Any food product (except water), consists of proteins, fats, carbohydrates. To assimilate them, 10-15% of the calories they supply to the body are required.
The composition of the BJU in a fresh tomato looks like this:
- Proteins – 0.6 g / 100g;
- Fats – 0.2 g / 100 g;
- Carbohydrates – 4.2 g / 100 g.
Add fiber (0.8 g / 100 g) and water (93.5 g / 100 g) to the BJU of tomato – these nutrients do not contain calories. A fresh tomato has a caloric content of about 20 kcal per 100 grams, 3-4 kcal will be spent on its assimilation, a small remainder will replenish the body’s reserves of calories. The energy value of a tomato is not negative, but low enough that it can be used in weight loss diets.
Dependence of calories on the cooking method
When figuring out how many calories there are in a tomato, you need to consider the way it is prepared.
Table: Calorie content of tomatoes with different processing
- As can be seen from the table, salted vegetables have the lowest calorie content, while they retain all the vitamin composition and trace elements of fresh fruits.
- Pickled tomatoes after cooking lose the lion’s share of vitamins, but remain a low-calorie product that is useful for losing weight. At the bottom, there is a high content of lycopene and essential trace elements (potassium, manganese, iron).
- The miniature cherry variety quickly gained popularity: small tomatoes are much sweeter and tastier than their large counterparts, they can perfectly decorate any dish.
- The value of tomato juice is that it contains more lycopene than fresh vegetables. 1 piece of large fruit weighing 100 g contains 1.5 mg of lycopene, while 100 ml of tomato juice contains 7-8 mg. Two glasses of juice a day will cover the body’s daily need for this powerful natural antioxidant.
- Properly cooked stewed and baked tomatoes contain more calories, but they are superior to fresh fruits in lycopene.100 g of the dish contains less water, but a higher percentage of lycopene and trace elements.
- Certain meat dishes are lower in calories than canned sun-dried tomatoes, heavily flavored with olive oil. In homemade preparations, they are prepared in dryers for 5 hours at t ° = 80 ° with a large amount of salt. Deprived of moisture, sun-dried tomatoes have the maximum content of vitamins and all other useful nutrients and are a concentrated medicinal product.
Tomatoes for weight loss
Despite the low calorie content, tomatoes are not a product that can be regularly used with mono diets.By eating only vegetables with a minimum content of BJU, you can bring your body to exhaustion, disrupt metabolism, and upset your health. In addition, tomatoes increase the acidity of gastric juice, and such a mono-diet often ends with gastritis. Oxalic acid, which is abundant in bright red vegetables, accelerates the formation of oxalate stones in the kidneys. Tomatoes work effectively when losing weight, if you replace one intake of high-calorie food with them in the daily diet. Instead of an abundance of calories, the body will receive an excellent vitamin supplement that stimulates the digestive tract, keeping you feeling full for a long time.
Top 10 vegetables for weight loss
Vegetables for weight loss are not only food with a small amount of calories, but also a source of vitamins, valuable substances necessary for strengthening health.
Together with tomatoes, it is useful to involve in the fight against excess weight:
- Eggplant – 4 kcal / 100 g;
- Cucumbers – 14 kcal;
- Zucchini – 23 kcal;
- White cabbage – 27 kcal;
- Sweet pepper – 27 kcal;
- Carrots – 34 kcal;
- Greens – 30-50 kcal;
- Onions – 41 kcal;
- Young potatoes – 30 kcal.
The listed vegetables give unlimited scope for culinary creativity and will allow you to lose weight with taste without harming your health. However, it does not hurt to take into account some comments of nutritionists.
Tomatoes and cucumbers – the effect of sharing
Tomato and cucumber salad is loved by many, but are these vegetables useful when used together?
- Tomatoes are acidic, cucumbers are alkaline; the interaction of these substances leads to the formation of salts, which can become stones in the kidneys and gallbladder.
- Vitamin C, which is so rich in tomatoes, is neutralized by enzymes from cucumbers. When they are used together, the body will not receive ascorbic acid, no matter how many tomatoes we eat.
- The liver and pancreas secrete enzymes to digest food. None of the enzymes needed by cucumbers are the same as those released when tomatoes are digested. While one vegetable is being digested, another will begin to ferment in the stomach, putting a strain on the liver to protect the body from fermentation products.
Of course, one festive cucumber-tomato salad will not create serious problems, but it is better to eat these vegetables separately on a regular basis.
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