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Tomato, stewed (without addition of fat and salt) vs Tomato, peeled (pelati), canned: nutrition comparison
Per 100 g: 26 kcal for Tomato, stewed (without addition of fat and salt), versus 22 kcal for Tomato, peeled (pelati), canned, a difference of 4 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Tomato, stewed (without addition of fat and salt)
Cooked vegetables (incl. cans)100 g
Protein1.1 g
1.1 g
Fat0.3 g
0.3 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy26 kcal
26 kcal
Proteinequal
Fat+0.2 g
Vitamin Dequal
Omega-3equal
Energy+4 kcal
Tomato, peeled (pelati), canned
Cooked vegetables (incl. cans)100 g
Protein1.1 g
1.1 g
Fat0.1 g
0.1 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy22 kcal
22 kcal
Highest vitamin C content
Tomato, stewed (without addition of fat and salt) contains 14 mg more vitamin C per 100 g.
Highest iron content
Tomato, peeled (pelati), canned contains 0.4 mg more iron per 100 g.
Highest potassium content
Tomato, stewed (without addition of fat and salt) contains 40 mg more potassium per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Tomato, stewed (without addition of fat and salt) | Tomato, peeled (pelati), canned |
|---|---|---|
| Macronutrients | ||
| Energy | 26 kcal | 22 kcal |
| Protein | 1.1 g | 1.1 g |
| Fat | 0.3 g | 0.1 g |
| of which saturated fat | 0.1 g | 0 g |
| of which polyunsaturated | 0.1 g | 0 g |
| of which omega-3 | 0 g | 0 g |
| Carbohydrates | 4 g | 3.8 g |
| of which sugars | 3.9 g | 3.8 g |
| Dietary fibre | 1.5 g | 0.8 g |
| Water | 93.1 g | 92.9 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 11 mg | 11 mg |
| Iron | 0.2 mg | 0.6 mg |
| Magnesium | 9 mg | 10 mg |
| Phosphorus | 27 mg | 17 mg |
| Potassium | 250 mg | 210 mg |
| Sodium | 3 mg | 5 mg |
| Zinc | 0.1 mg | 0.1 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 25 mg | 11 mg |
| Folate | 14 µg | 11 µg |
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- Full page: Tomato, stewed
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