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Tomato paste nutrition, glycemic index, calories, and serving size

Tomato products, canned, paste, without salt added
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Tomato paste

Tomato paste
Glycemic index ⓘ Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
45 (low)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 tbsp (16 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
-17.7 (alkaline)
Calories
82
93% Potassium
84% Vitamin A
82% Vitamin C
79% Fiber
79% Iron
Explanation: The given food contains more Potassium than 93% of foods. Note that this food itself is richer in Potassium than it is in any other nutrient. Similarly, it is relatively rich in Vitamin A, Vitamin C, Fiber, and Iron.

Tomato paste Glycemic index (GI)

Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.

45

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Macronutrients chart

5% 19% 74% 3%
Protein:
Daily Value: 9%
4.32 g of 50 g
9%
Fats:
Daily Value: 1%
0.47 g of 65 g
1%
Carbs:
Daily Value: 6%
18.91 g of 300 g
6%
Water:
Daily Value: 4%
73.5 g of 2,000 g
4%
Other:
2.8 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 82
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
3%
Sodium 59mg
6%
Total Carbohydrate 19g
16%
Dietary Fiber 4g
Total Sugars g
Includes ? g Added Sugars
Protein 4g
Vitamin D 0mcg 0%

Calcium 36mg 4%

Iron 3mg 38%

Potassium 1,014mg 0%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
details
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
details
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
details
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
details
Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
details
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Tomato paste nutrition infographic

Tomato paste nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 11% 112% 30% 36% 90% 8% 18% 122% 40% 29% 22%
Calcium: 36 mg of 1,000 mg 4%
Iron: 2.98 mg of 8 mg 37%
Magnesium: 42 mg of 420 mg 10%
Phosphorus: 83 mg of 700 mg 12%
Potassium: 1014 mg of 3,400 mg 30%
Sodium: 59 mg of 2,300 mg 3%
Zinc: 0.63 mg of 11 mg 6%
Copper: 0.365 mg of 1 mg 41%
Manganese: 0.302 mg of 2 mg 13%
Selenium: 5.3 µg of 55 µg 10%
Choline: 38.5 mg of 550 mg 7%

Mineral chart - relative view

Potassium
1014 mg
TOP 7%
Iron
2.98 mg
TOP 21%
Copper
0.365 mg
TOP 23%
Magnesium
42 mg
TOP 25%
Calcium
36 mg
TOP 40%
Manganese
0.302 mg
TOP 45%
Zinc
0.63 mg
TOP 64%
Sodium
59 mg
TOP 66%
Selenium
5.3 µg
TOP 67%
Choline
38.5 mg
TOP 68%
Phosphorus
83 mg
TOP 68%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 92% 86% 0% 73% 15% 35308% 58% 9% 50% 9% 0% 29%
Vitamin A: 1525 IU of 5,000 IU 31%
Vitamin E : 4.3 mg of 15 mg 29%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 21.9 mg of 90 mg 24%
Vitamin B1: 0.06 mg of 1 mg 5%
Vitamin B2: 153 mg of 1 mg 11,769%
Vitamin B3: 3.076 mg of 16 mg 19%
Vitamin B5: 0.142 mg of 5 mg 3%
Vitamin B6: 0.216 mg of 1 mg 17%
Folate: 12 µg of 400 µg 3%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 11.4 µg of 120 µg 10%

Vitamin chart - relative view

Vitamin A
1525 IU
TOP 16%
Vitamin C
21.9 mg
TOP 18%
Vitamin E
4.3 mg
TOP 37%
Vitamin B6
0.216 mg
TOP 47%
Vitamin K
11.4 µg
TOP 49%
Vitamin B3
3.076 mg
TOP 50%
Vitamin B2
153 mg
TOP 57%
Folate
12 µg
TOP 57%
Vitamin B1
0.06 mg
TOP 67%
Vitamin B5
0.142 mg
TOP 86%
Vitamin B12
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 34% 38% 20% 14% 20% 8% 23% 15% 31%
Tryptophan: 31 mg of 280 mg 11%
Threonine: 133 mg of 1,050 mg 13%
Isoleucine: 89 mg of 1,400 mg 6%
Leucine: 124 mg of 2,730 mg 5%
Lysine: 134 mg of 2,100 mg 6%
Methionine: 27 mg of 1,050 mg 3%
Phenylalanine: 130 mg of 1,750 mg 7%
Valine: 88 mg of 1,820 mg 5%
Histidine: 71 mg of 700 mg 10%

Fat type information

0.1% 0.067% 0.16%
Saturated Fat: 0.1 g
Monounsaturated Fat: 0.067 g
Polyunsaturated fat: 0.16 g

Carbohydrate type breakdown

0.22% 0.3% 5.75% 5.85% 0.28%
Starch: 0.22 g
Sucrose: 0.3 g
Glucose: 5.75 g
Fructose: 5.85 g
Lactose: 0 g
Maltose: 0.28 g
Galactose: 0 g

Fiber content ratio for Tomato paste

12.18% 4.1% 2.63%
Sugar: 12.18 g
Fiber: 4.1 g
Other: 2.63 g

All nutrients for Tomato paste per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 10% 64% 4.32g 1.5 times more than Broccoli
Fats 1% 81% 0.47g 70.9 times less than Cheese
Carbs 6% 36% 18.91g 1.5 times less than Rice
Calories 4% 77% 82kcal 1.7 times more than Orange
Starch 0% 97% 0.22g 69.5 times less than Potato
Fructose 7% 81% 5.85g Equal to Apple
Sugar 0% 37% 12.18g 1.4 times more than Coca-Cola
Fiber 16% 21% 4.1g 1.7 times more than Orange
Calcium 4% 40% 36mg 3.5 times less than Milk
Iron 37% 21% 2.98mg 1.1 times more than Beef
Magnesium 10% 25% 42mg 3.3 times less than Almond
Phosphorus 12% 68% 83mg 2.2 times less than Chicken meat
Potassium 30% 7% 1014mg 6.9 times more than Cucumber
Sodium 3% 66% 59mg 8.3 times less than White Bread
Zinc 6% 64% 0.63mg 10 times less than Beef
Copper 41% 23% 0.37mg 2.6 times more than Shiitake
Vitamin E 29% 37% 4.3mg 2.9 times more than Kiwifruit
Vitamin D 0% 100% 0µg N/A
Vitamin C 24% 18% 21.9mg 2.4 times less than Lemon
Vitamin B1 5% 67% 0.06mg 4.4 times less than Pea
Vitamin B2 11769% 57% 153mg 1176.9 times more than Avocado
Vitamin B3 19% 50% 3.08mg 3.1 times less than Turkey meat
Vitamin B5 3% 86% 0.14mg 8 times less than Sunflower seed
Vitamin B6 17% 47% 0.22mg 1.8 times more than Oat
Folate 3% 57% 12µg 5.1 times less than Brussels sprout
Vitamin B12 0% 100% 0µg N/A
Vitamin K 10% 49% 11.4µg 8.9 times less than Broccoli
Tryptophan 0% 90% 0.03mg 9.8 times less than Chicken meat
Threonine 0% 87% 0.13mg 5.4 times less than Beef
Isoleucine 0% 91% 0.09mg 10.3 times less than Salmon
Leucine 0% 92% 0.12mg 19.6 times less than Tuna
Lysine 0% 89% 0.13mg 3.4 times less than Tofu
Methionine 0% 92% 0.03mg 3.6 times less than Quinoa
Phenylalanine 0% 89% 0.13mg 5.1 times less than Egg
Valine 0% 92% 0.09mg 23.1 times less than Soybean
Histidine 0% 88% 0.07mg 10.5 times less than Turkey meat
Cholesterol 0% 100% 0mg N/A
Trans Fat 0% 100% 0g N/A
Saturated Fat 1% 81% 0.1g 59 times less than Beef
Monounsaturated Fat 0% 83% 0.07g 146.3 times less than Avocado
Polyunsaturated fat 0% 81% 0.16g 294.8 times less than Walnut

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170459/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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