Tomato sauce nutrition, glycemic index, calories, and serving size
Tomato sauce, canned, no salt added
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Tomato sauce
Glycemic index ⓘ
Source:
31 (low)
Serving Size ⓘ
Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 cup (245 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.
-5.2 (alkaline)
Calories
24
Vitamin A
Vitamin C
Potassium
Lycopene
Vitamin A
Explanation: The given food contains more Vitamin A than 75% of foods. Note that this food itself is richer in Vitamin A than it is in any other nutrient. Similarly, it is relatively rich in Vitamin C, Potassium, Lycopene, and Vitamin A.
Check out similar food or compare with current
Macronutrients chart
Protein:
Daily Value: 2%
1.2 g of 50 g
2%
Fats:
Daily Value: 0%
0.3 g of 65 g
0%
Carbs:
Daily Value: 2%
5.31 g of 300 g
2%
Water:
Daily Value: 5%
91.28 g of 2,000 g
5%
Other:
1.91 g
NEW NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 24
% Daily Value*
0%
Total Fat
0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 11mg
2%
Total Carbohydrate
5g
8%
Dietary Fiber
2g
Total Sugars g
Includes ? g Added Sugars
Protein
1g
Vitamin D
0mcg
0%
Calcium
14mg
1%
Iron
1mg
13%
Potassium
297mg
9%
*
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
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
details
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
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 Sugars
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 sauce nutrition infographic
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Mineral coverage chart
Calcium:
14 mg of 1,000 mg
1%
Iron:
0.96 mg of 8 mg
12%
Magnesium:
15 mg of 420 mg
4%
Phosphorus:
27 mg of 700 mg
4%
Potassium:
297 mg of 3,400 mg
9%
Sodium:
11 mg of 2,300 mg
0%
Zinc:
0.22 mg of 11 mg
2%
Copper:
0.115 mg of 1 mg
13%
Manganese:
0.113 mg of 2 mg
5%
Selenium:
0.6 µg of 55 µg
1%
Choline:
9.9 mg of 550 mg
2%
Mineral chart - relative view
Potassium
297 mg
TOP 37%
Copper
0.115 mg
TOP 46%
Manganese
0.113 mg
TOP 59%
Iron
0.96 mg
TOP 61%
Calcium
14 mg
TOP 66%
Magnesium
15 mg
TOP 73%
Zinc
0.22 mg
TOP 83%
Sodium
11 mg
TOP 85%
Phosphorus
27 mg
TOP 85%
Choline
9.9 mg
TOP 86%
Selenium
0.6 µg
TOP 88%
Vitamin coverage chart
Vitamin A:
435 IU of 5,000 IU
9%
Vitamin E :
1.44 mg of 15 mg
10%
Vitamin D:
0 µg of 10 µg
0%
Vitamin C:
7 mg of 90 mg
8%
Vitamin B1:
0.024 mg of 1 mg
2%
Vitamin B2:
0.065 mg of 1 mg
5%
Vitamin B3:
0.991 mg of 16 mg
6%
Vitamin B5:
0.309 mg of 5 mg
6%
Vitamin B6:
0.098 mg of 1 mg
8%
Folate:
9 µg of 400 µg
2%
Vitamin B12:
0 µg of 2 µg
0%
Vitamin K:
2.8 µg of 120 µg
2%
Vitamin chart - relative view
Vitamin A
435 IU
TOP 25%
Vitamin C
7 mg
TOP 27%
Vitamin E
1.44 mg
TOP 43%
Vitamin K
2.8 µg
TOP 61%
Folate
9 µg
TOP 65%
Vitamin B6
0.098 mg
TOP 65%
Vitamin B3
0.991 mg
TOP 69%
Vitamin B5
0.309 mg
TOP 73%
Vitamin B2
0.065 mg
TOP 76%
Vitamin B1
0.024 mg
TOP 85%
Vitamin D
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%
Protein quality breakdown
Tryptophan:
9 mg of 280 mg
3%
Threonine:
37 mg of 1,050 mg
4%
Isoleucine:
25 mg of 1,400 mg
2%
Leucine:
34 mg of 2,730 mg
1%
Lysine:
37 mg of 2,100 mg
2%
Methionine:
8 mg of 1,050 mg
1%
Phenylalanine:
36 mg of 1,750 mg
2%
Valine:
25 mg of 1,820 mg
1%
Histidine:
20 mg of 700 mg
3%
Fat type information
Saturated Fat:
0.041 g
Monounsaturated Fat:
0.044 g
Polyunsaturated fat:
0.121 g
Carbohydrate type breakdown
Starch:
g
Sucrose:
0.07 g
Glucose:
1.82 g
Fructose:
1.67 g
Lactose:
0 g
Maltose:
0 g
Galactose:
0 g
Fiber content ratio for Tomato sauce
Sugar:
3.56 g
Fiber:
1.5 g
Other:
0.25 g
All nutrients for Tomato sauce per 100g
| Nutrient | DV% | In TOP % of foods | Value | Comparison |
| Protein | 3% | 84% | 1.2g |
2.4 times less than Broccoli 
|
| Fats | 0% | 85% | 0.3g |
111 times less than Cheese 
|
| Carbs | 2% | 59% | 5.31g |
5.3 times less than Rice 
|
| Calories | 1% | 95% | 24kcal |
2 times less than Orange 
|
| Fructose | 2% | 84% | 1.67g |
3.5 times less than Apple 
|
| Sugar | 0% | 53% | 3.56g |
2.5 times less than Coca-Cola 
|
| Fiber | 6% | 43% | 1.5g |
1.6 times less than Orange
|
| Calcium | 1% | 66% | 14mg |
8.9 times less than Milk 
|
| Iron | 12% | 61% | 0.96mg |
2.7 times less than Beef 
|
| Magnesium | 4% | 73% | 15mg |
9.3 times less than Almond 
|
| Phosphorus | 4% | 85% | 27mg |
6.7 times less than Chicken meat 
|
| Potassium | 9% | 37% | 297mg |
2 times more than Cucumber 
|
| Sodium | 0% | 85% | 11mg |
44.5 times less than White Bread 
|
| Zinc | 2% | 83% | 0.22mg |
28.7 times less than Beef
|
| Copper | 13% | 46% | 0.12mg |
1.2 times less than Shiitake 
|
| Vitamin E | 10% | 43% | 1.44mg |
Equal to Kiwifruit 
|
| Vitamin D | 0% | 100% | 0µg |
N/A 
|
| Vitamin C | 8% | 27% | 7mg |
7.6 times less than Lemon 
|
| Vitamin B1 | 2% | 85% | 0.02mg |
11.1 times less than Pea 
|
| Vitamin B2 | 5% | 76% | 0.07mg |
2 times less than Avocado 
|
| Vitamin B3 | 6% | 69% | 0.99mg |
9.7 times less than Turkey meat 
|
| Vitamin B5 | 6% | 73% | 0.31mg |
3.7 times less than Sunflower seed 
|
| Vitamin B6 | 8% | 65% | 0.1mg |
1.2 times less than Oat 
|
| Folate | 2% | 65% | 9µg |
6.8 times less than Brussels sprout 
|
| Vitamin B12 | 0% | 100% | 0µg |
N/A 
|
| Vitamin K | 2% | 61% | 2.8µg |
36.3 times less than Broccoli
|
| Tryptophan | 0% | 96% | 0.01mg |
33.9 times less than Chicken meat
|
| Threonine | 0% | 95% | 0.04mg |
19.5 times less than Beef
|
| Isoleucine | 0% | 96% | 0.03mg |
36.6 times less than Salmon 
|
| Leucine | 0% | 97% | 0.03mg |
71.5 times less than Tuna 
|
| Lysine | 0% | 96% | 0.04mg |
12.2 times less than Tofu 
|
| Methionine | 0% | 97% | 0.01mg |
12 times less than Quinoa 
|
| Phenylalanine | 0% | 95% | 0.04mg |
18.6 times less than Egg
|
| Valine | 0% | 97% | 0.03mg |
81.2 times less than Soybean 
|
| Histidine | 0% | 95% | 0.02mg |
37.5 times less than Turkey meat
|
| Cholesterol | 0% | 100% | 0mg |
N/A
|
| Trans Fat | 0% | 100% | 0g |
N/A 
|
| Saturated Fat | 0% | 87% | 0.04g |
143.8 times less than Beef
|
| Monounsaturated Fat | 0% | 85% | 0.04g |
222.7 times less than Avocado
|
| Polyunsaturated fat | 0% | 84% | 0.12g |
389.9 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.