This site is currently in beta testing — some features may not work as expected. If you notice anything, please
let us know .
×
Tomatoes, red, ripe, cooked
Carbohydrates 4.01 g Proteins 0.95 g Fats 0.11 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 16 kcal Protein 4 kcal Fat 1 kcal
Histidine 0.016 g Isoleucine 0.026 g Leucine 0.039 g Lysine 0.039 g Methionine 0.009 g Phenylalanine 0.028 g Threonine 0.027 g Tryptophan 0.008 g Valine 0.027 g
Total polyunsaturated 0.044 g Omega 3 (n-3) 0.002 g Omega 6 (n-6) 0.042 g Total monounsaturated 0.016 g Total saturated 0.015 g Total trans 0 g Cholesterol 0 mg
Vitamin C 22.8 mg Folate, total 13 µg Folate, DFE 13 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.022 mg Vitamin B-3 (Niacin) 0.532 mg Vitamin B-5 (Pantothenic acid) 0.129 mg Vitamin B-6 0.079 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 24 µg Vitamin E (alpha-tocopherol) 0.56 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 2.8 µg
Calcium, Ca 11 mg Iron, Fe 0.68 mg Magnesium, Mg 9 mg Phosphorus, P 28 mg Potassium, K 218 mg Sodium, Na 11 mg Zinc, Zn 0.14 mg Copper, Cu 0.075 mg Manganese, Mn 0.105 mg Selenium, Se 0.5 µg
n-6 : n-3 ratio:
21 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
21
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
MakeItPlantBased.com (C) 2026.
