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Tomatoes, red, ripe, raw, year round average
Carbohydrates 3.89 g Proteins 0.88 g Fats 0.2 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 16 kcal Protein 4 kcal Fat 2 kcal
Histidine 0.014 g Isoleucine 0.018 g Leucine 0.025 g Lysine 0.027 g Methionine 0.006 g Phenylalanine 0.027 g Threonine 0.027 g Tryptophan 0.006 g Valine 0.018 g
Total polyunsaturated 0.083 g Omega 3 (n-3) 0.003 g Omega 6 (n-6) 0.08 g Total monounsaturated 0.031 g Total saturated 0.028 g Total trans 0 g Cholesterol 0 mg
Vitamin C 13.7 mg Folate, total 15 µg Folate, DFE 15 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.019 mg Vitamin B-3 (Niacin) 0.594 mg Vitamin B-5 (Pantothenic acid) 0.089 mg Vitamin B-6 0.08 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 42 µg Vitamin E (alpha-tocopherol) 0.54 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 7.9 µg
Calcium, Ca 10 mg Iron, Fe 0.27 mg Magnesium, Mg 11 mg Phosphorus, P 24 mg Potassium, K 237 mg Sodium, Na 5 mg Zinc, Zn 0.17 mg Copper, Cu 0.059 mg Manganese, Mn 0.114 mg Selenium, Se 0 µg
n-6 : n-3 ratio:
26.6 : 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:
26.67
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.
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