Yellow Tomato Nutrition Facts, Vitamins and Benefits

Yellow Tomato benefits and place in a balanced diet

• A 100 g portion provides approximately 15 kcal; portion size and preparation affect total energy intake.
• Its approximately 95.3 g of water per 100 g contributes to total fluid intake.
• About 9 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
• Its recorded folate content contributes to normal blood formation, cell division and homocysteine metabolism.
• About 0.056 mg of vitamin B6 per 100 g contributes to normal protein and glycogen metabolism, nervous-system function and red blood-cell formation.
• About 0.041 mg of vitamin B1 per 100 g contributes to normal energy metabolism and nervous-system function.
• About 11 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
• About 258 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
• About 12 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
• About 0.49 mg of iron per 100 g contributes to normal red-blood-cell and haemoglobin formation and oxygen transport. Absorption of plant iron varies with the meal.
• No single food prevents or treats disease. The nutritional value of yellow tomato depends on portion size, variety, ripeness and the overall eating pattern.

Yellow Tomato nutrition facts

The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 100 g reference serving.

How many calories are in Yellow Tomato?

100 g (about 3.5 oz) provides approximately 15 kcal. A 100 g reference serving provides approximately 15 kcal. Values vary with variety, ripeness and preparation.

How to use Yellow Tomato in the kitchen

Rinse, remove the stem and use in salads, sandwiches and sauces, or add to soups and oven dishes. Color does not guarantee low acidity; use a tested recipe for home canning.