Tomatoes are a good source of carotene, namely, lycopene. They can be eaten whole, peeled or as a pulp. Cooking and breaking the tomato’s membrane when triturating it, increases lycopene’s bioavailability, i.e. makes it easier for the body to absorb it.
| Nutritional Info | ||
| per 100g | %RDA | |
| Energy (Kcal) | 18 | 0,9 |
| Lipids (total) (g) | 0 | 0 |
| Cholesterol (mg) | 0 | 0 |
| Carbohydrates (total) (g) | 4 | 1,5 |
| Fiber (g) | 1 | 4 |
| Proteins (g) | 1 | 2 |
| Salt (g) | 0,0125 | 0,2 |
| Vitamin A (mg) | 249,9 | 31,2 |
| Vitamin C (mg) | 12,7 | 15,9 |
| Fluorine (mg) | 2,3 | 65,7 |
| Potassium (mg) | 237 | 11,9 |