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Nutritional value per 100 g (3.5 oz)

Energy 74 kJ (18 kcal)
3.9 g
Sugars 2.6 g
Dietary fiber 1.2 g
0.2 g
0.9 g
Vitamins Quantity%DV†
Vitamin A equiv.
lutein zeaxanthin
5%42 μg
4%449 μg
123 μg
Thiamine (B1) 3%0.037 mg
Niacin (B3) 4%0.594 mg
Vitamin B6 6%0.08 mg
Vitamin C 17%14 mg
Vitamin E 4%0.54 mg
Vitamin K 8%7.9 μg
Minerals Quantity%DV†
Magnesium 3%11 mg
Manganese 5%0.114 mg
Phosphorus 3%24 mg
Potassium 5%237 mg

Additional Information

The wild species originated in the Andes Mountains of South America, probably mainly in Peru and Ecuador, and is thought to have been domesticated in pre-Columbian Mexico; its name is derived from the Náhuatl (Aztec) word tomatl. The tomato was introduced to Europe by the Spanish in the early 16th century, and the Spanish and Italians seem to have been the first Europeans to adopt it as a food. In France and northern Europe the tomato was initially grown as an ornamental plant and was regarded with suspicion as a food because botanists recognized it as a relative of the poisonous belladonna and deadly nightshade. Indeed, the roots and leaves of the tomato plant are poisonous and contain the neurotoxin solanine.