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Tomatoes, red, ripe, cooked

USDA Food Composition Databases Search
ClassName mg/gramOther Notes
Flavones Luteolin 0.01 - MAST CELL STABLIZER
Flavonols Kaempferol 0.01 - MAST CELL STABLIZER
Myricetin 0.01
Quercetin 0.7 - MAST CELL STABLIZER
Nutrient Alanine 0.03
Arginine 0.026
Ash 0.6
Aspartic acid 0.148
Calcium, Ca 11
Carbohydrate, by difference 4.01
Carotene, beta 293
Choline, total 6.9
Copper, Cu 0.075
Cystine 0.014
Energy 73
Energy 18
Fiber, total dietary 0.7
Folate, DFE 13
Folate, food 13
Folate, total 13
Fructose 1.31
Glucose (dextrose) 1.18
Glutamic acid 0.393
Glycine 0.026
Histidine 0.016
Iron, Fe 0.68
Isoleucine 0.026
Leucine 0.039
Lutein + zeaxanthin 94
Lycopene 3041
Lysine 0.039
Magnesium, Mg 9
Manganese, Mn 0.105
Methionine 0.009
Niacin 0.532
Pantothenic acid 0.129
Phenylalanine 0.028
Phosphorus, P 28
Potassium, K 218
Proline 0.02
Protein 0.95
Riboflavin 0.022
Selenium, Se 0.5
Serine 0.028
Sodium, Na 11
Sugars, total 2.49
Thiamin 0.036
Threonine 0.027
Tocopherol, beta 0.01
Tocopherol, delta 0.01
Tocopherol, gamma 0.21
Total lipid (fat) 0.11
Tryptophan 0.008
Tyrosine 0.018
Valine 0.027
Vitamin A, IU 489
Vitamin A, RAE 24
Vitamin B-6 0.079
Vitamin C, total ascorbic acid 22.8
Vitamin E (alpha-tocopherol) 0.56
Vitamin K (phylloquinone) 2.8
Water 94.34
Zinc, Zn 0.14

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