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Carbs in Tomatoes

Carbohydrate and Nutritional Information, Low-Carb Recipes

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Updated May 28, 2014

Tomato Halves
Kevin Summers/Stockbyte/Getty Images
Nothing says "summer" like a ripe tomato from a local farm or yard! The other fresh tomatoes are merely imitations. When it's not summer, canned tomatoes, which are usually processed near the fields, are actually better quality than fresh.

Carbohydrate and Fiber Counts for Tomatoes

  • ½ cup chopped tomatoes: 2.5 grams effective (net)carbohydrate plus 1 gram fiber and 16 calories
  • 1 tomato, 3 inches in diameter (6.5 oz): 5 grams effective (net) carbohydrate plus 2 grams fiber and 33 calories
  • 1 medium cherry tomato (about ½ ounce): ½ gram effective (net) carbohydrate and 3 calories
  • 1 medium plum tomato (about 2 oz): 2 grams effective (net) carbohydrate plus 1 gram fiber and 11 calories

Glycemic Index for Tomatoes

There is no scientific study about the glycemic index of tomatoes. Since tomatoes have a fairly low amount of fiber, it could be similar to or slightly lower than that of tomato juice, which two studies showed to be 38.

More Information About the Glycemic Index

Estimated Glycemic Load of Tomatoes

  • ½ cup chopped tomatoes: 1
  • 1 tomato, 3 inches in diameter (6.5 oz): 2
  • 1 medium cherry tomato (about ½ ounce): 0
  • 1 medium plum tomato (about 2 oz): 1

More Information About the Glycemic Load

Health Benefits of Tomatoes

Tomatoes are an excellent source of vitamin C and vitamin A, a very good source of vitamin K and potassium and a good source of manganese. Tomatoes also have a lot of lycopene, a pigment which gives tomatoes their red color and has been shown to have health benefits, such as protection from cancer (prostate cancer has been studied the most in respect to lycopene). Cooked tomato products, such as tomato sauce, are the best sources of lycopene, because many tomatoes will be concentrated into a small amount of the cooked product.

Low-Carb Recipes with Tomatoes

More Information About Tomatoes at Calorie Count Plus.

More Carb Profiles:

Sources:

Leroux, MarcusFoster-Powell, Kaye, Holt, Susanna and Brand-Miller, Janette. "International table of glycemic index and glycemic load values: 2002." American Journal of Clinical Nutrition. Vol. 76, No. 1, 5-56, (2002).

USDA National Nutrient Database for Standard Reference, Release 20.

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