Tomato Soup Nutrition Fact
Serving Size: 1 cup
(Canned, Commercial Tomato Soup)
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Calories
Calories from fat
%Daily Value
Total Fat 1g
Saturated Fat 1g
Cholesterol 0mg
Sodium 1.3g
Total Carbohydrates 35g
Dietary Fiber 3g
Sugars 20g
Protein 4g
Vitamin A
Vitamin C
Calcium
Iron |
150
13
2%
3%
0%
55%
11%
12%
9%
0%
55%
3%
20% |
*Based on a 2,000 calorie diet |
Tomato Info
Tomato is classified as a vegetable. However, botanically speaking, tomato is a fruit
of the tomato vine. Hence, tomato is both a vegetable and a fruit.
Tomato is believed to have originated from South America and was brought by the Spaniards
to Europe in the 1500s and later to the Philippines, which spread throughout Asia. Today, tomato can be found world wide and consumed
by all peoples in all continents. The five top producers to tomatoes are: the U.S., China, Turkey, Italy and India.
Tomato Nutrition
Based on the volume of consumption per person, tomato is the top source of Vitamin A and C in the western
diet. It also contains a significant amounts of dietary fiber, beta-carotene, iron, lycopene, magnesium, niacin, potassium, phosphorus,
riboflavin and thiamine.
Tomato is low in saturated fat, cholesterol and sodium. And unlike most foods, cooking or processing of
tomato is beneficial to health. It increases its lycopene content (e.g. tomato paste, catsup, tomato soup, tomato sauce). This is so
because as heating up tomato breaks down its cell walls and releasing more lycopene, a phytochemical that is beneficial to good health.
Test also shows that eating tomatoes has more benefits (with all of its other ingredients) than taking lycopene alone.
Tomato Nutrition Fact
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Ripe & Raw Tomato |
Per 100g |
Tomato Vitamins |
Per 100g |
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Water
Energy
Energy
Protein
Total dietary fiber
Lipid Fat
Ash
Calcium
Phosphorus
Iron
Sodium
Potassium
Magnesium
Copper
Manganese
Selenium
Glucose (Dextrose)
Fructose
Total sugars
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94 g
18 kcal
75 kj
0.85 g
1.2 g
0.20 g
0.50 g
10 mg
24 mg
0.27 mg
5 mg
113 mg
237 mg
0.06 mg
0.115 mg
0 mcg
1.25 g
1.35 g
2.65 g |
Ascorbic Acid (Vitamin C)
Vitamin B-12
Vitamin B-6
Vitamin A, IU
Vitamin A, RAE
Vitamin E
Vitamin K
Folate (total)
Folate, food
Folate, DFE
Thiamin
Riboflavin
Niacin
Pantothenic acid
Tocopherol, beta
Tocopherol, gama
Beta Carotene
Alpha Carotene
Lycopene |
13 mg
0 mcg
0.08 mg
833 IU
42 mcg_RAE
0.54 mg_ATE
7.9 mcg
15 mcg
15 mcg
15 mcg_DFE
0.04 ug
0.02 mg
0.60 mg
0.09 mg
0.01 mg
0.12 mg
447 mcg
101 mcg
2570 mcg
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*Based on USDA National Nutrient Database for Standard Reference (2005)
Medicinal Properties of Tomato
Tomatoes is rich in lycopene, the carotenoid in tomato that is responsible for it's and deep red color.
Lycopene is a strong anti-oxidant that has many health benefits to the body. The foremost benefit of anti-oxidants is that it
destroys cancer causing free radicals in the body. Lycopene is ten times more efficient in sniffing out free radicals than Vitamin E.
Test shows that the more the consumption of tomatoes, the greater the affectivity. And the lower the risk of cancer - more so for
prostate, stomach and lung cancers.
In addition to from helping prevent cancer, anti-oxidants in tomatoes is also good for the heart, helps
prevent premature aging and reduces the risk of chronic diseases while foliate in tomatoes reduces women's risk of delivering a
child with spinal cord and brain defects.
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