23 %
Vitamin C contributes to the normal function of the immune system, to the reduction of tiredness and fatigue, and to normal collagen formation.
How many calories are in fried tomatoes?
71.2kcal
in an 80 g portion
89 kcal per 100 g.
Source: UK CoFID 2021, record 13-602. Checked 5 October 2026.
6.2 gFat
0.64 gProtein
1.2 gFibre
23 %Daily vitamin C
What’s in an 80 g portion
More than half of a portion is water. The rest is 6.2 g fat and 3.6 g carbohydrate.
- 6.2 gFat
- 0.64 gProtein
- 3.6 gCarbohydrate
- 1.2 gFibre
- 67.5 gWater
- 0.9 gMinerals and the rest
Above average for vegetables
Tomatoes are 89 kcal per 100 g. The 240 vegetables in this database average 59.9.
Tomatoes89
Vegetables average59.9
Low in sugar, almost no salt
Low sugars and very low salt by UK labelling rules, per 100 g.
Sugars, per portion3.6 g
Salt, per portion0.01 g
Vitamins and minerals in tomatoes
Nothing reaches the “high in” level, but four of the 23 count as a source, led by vitamin C.
Only a trace
- Selenium
None recorded
- Vitamin D
- Vitamin B12
Show all 23 with amounts
Vitamin C18.4 mg, 23 %
Vitamin E1.8 mg, 15 %
Potassium266 mg, 13 %
Chloride100 mg, 13 %
Vitamin A0.0696 mg, 8.7 %
Vitamin K0.00615 mg, 8.2 %
Manganese0.14 mg, 7.2 %
Folate0.012 mg, 6 %
Pantothenic acid (vitamin B5)0.34 mg, 5.7 %
Niacin (vitamin B3)0.8 mg, 5 %
Vitamin B60.06 mg, 4 %
Phosphorus26.4 mg, 3.8 %
Thiamin (vitamin B1)0.04 mg, 3.6 %
Biotin0.00168 mg, 3.4 %
Copper0.03 mg, 3.2 %
Magnesium9.6 mg, 2.6 %
Iron0.3 mg, 2.1 %
Iodine0.0024 mg, 1.6 %
Calcium8.8 mg, 1.1 %
Zinc0.08 mg, 0.8 %
Riboflavin (vitamin B2)0.01 mg, 0.6 %
Vitamin Dnone recorded
Vitamin B12none recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What tomatoes don’t give you. And where to find it.
No recorded vitamin D or selenium, and only 1 % of the zinc reference intake per 100 g.
Vitamin D
0mgin tomatoes
Find it inBloater, grilled500 % per 100 g
Selenium
Tracein tomatoes
Find it inKidney, pig, fried491 % per 100 g
Zinc
1%in tomatoes, per 100 g
Find it inOysters, raw592 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Tomatoes against other vegetables
Per 100 g, cabbage (average, raw) have the most vitamin C in this comparison, followed by cauliflower (boiled) and tomatoes.
48mg
30mg
23mg
12mg
11mg
11mg
Cabbage, average, raw+25 mg
Cauliflower, boiled+7 mg
Tomatoes, standard, fried in rapeseed oilthis page
Asparagus, raw−11 mg
Marrow, raw−12 mg
Gherkins, raw−12 mg
All values per 100 g, from the same dataset. Differences are against tomatoes.
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Questions about tomatoes
The questions people ask about tomatoes, answered from the dataset.
How many calories are in a portion of tomatoes?
A typical portion (80 g, one of your five a day) gives 71 kcal. Per 100 g the figure is 89 kcal.
Is tomatoes a source of vitamin C?
It is a source of vitamin C: 23 mg per 100 g, 29 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.
Does frying change the fat in tomatoes?
Yes. Per 100 g, fat goes from 0.1 g raw to 7.7 g fried. Part of that is the vitamin or mineral itself changing, part is the change in water content.
Which vitamins and minerals do tomatoes have most of?
By share of the daily reference intake: vitamin C (23 mg, 29 %), vitamin E (2.2 mg, 18 %) and potassium (332 mg, 17 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 13-602, Tomatoes, standard, fried in rapeseed oil, published by Public Health England under the Open Government Licence v3.0. Main data references: DH, Nutrient analysis of fruit and vegetables, 2013. Values are per 100 g of the edible part; a portion is 80 g, one of your five a day, the usual UK portion for vegetables. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 240 vegetables kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Merged variant: fried in corn oil: 89 kcal, 7.7 g fat, 1.12 g saturates. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Tomato). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More vegetables
From the same group, with calories per 100 g, and the foods with the most vitamin C.
More vegetables
- Gourd, karela, raw11 kcal
- Mustard leaves, boiled17 kcal
- Peas, sugar-snap, boiled33 kcal
- Spinach, mature, raw25 kcal
- Tomatoes, cherry, raw22 kcal
- Aubergine, raw15 kcal
- All 240 vegetables
Most vitamin C
- Gourd, kantola, raw295 mg
- Peppers, capsicum, chilli, red, raw225 mg
- Gourd, karela, raw185 mg
- Cherries, West Indian1720 mg
- Guava, raw230 mg
- Cashew fruit220 mg
- Vitamin C guide