scored 91/100
Tomatoes are nutrient-dense, low-calorie vegetables rich in lycopene and vitamin C, staple foods in Mediterranean diets associated with longevity.
2.4 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 91.
Tomatoes (Solanum lycopersicum) originated in Mesoamerica and became central to Mediterranean cuisine, a dietary pattern strongly linked to extended healthspan. Despite modest calorie content (18 kcal per 100g), tomatoes deliver concentrated bioactive compounds with potent anti-aging properties. The fruit is particularly valued for lycopene, a carotenoid with antioxidant and anti-inflammatory activity that accumulates in tissues and protects cellular structures from oxidative damage. Tomatoes also provide substantial vitamin C (18mg/100g), supporting collagen synthesis and immune function, plus potassium (193mg/100g) critical for cardiovascular health and blood pressure regulation. The combination of high water content with fiber, minimal sugar, and virtually no fat makes tomatoes an ideal food for weight management and metabolic health—both foundational pillars of longevity. Cooking tomatoes increases lycopene bioavailability, making both raw and processed forms valuable. Regular tomato consumption correlates with reduced cardiovascular disease risk, improved endothelial function, and lower inflammatory markers in aging populations. The food's versatility, affordability, and safety profile make it an evidence-backed longevity staple suitable for daily consumption across all demographics.
Lycopene reduces LDL oxidation and improves endothelial function; potassium helps regulate blood pressure and counteracts sodium; vitamin C supports arterial elasticity
Lycopene, beta-carotene, and vitamin C neutralize free radicals; quercetin and chlorogenic acid provide additional antioxidant defense
Lycopene selectively accumulates in prostate tissue and inhibits tumor cell proliferation; may reduce estrogen-dependent cancer risk through multiple pathways
Lycopene stimulates osteoblast activity and reduces osteoclast-mediated bone resorption; vitamin K and minerals support bone mineralization
Lycopene and vitamin C reduce neuroinflammation and protect neurons from oxidative damage; supports healthy brain aging
Tomatoes are calorie-sparse and nutrient-dense with no timing-dependent absorption; can be consumed at any meal or snack. Pairing with fat-containing meals enhances lycopene absorption, making lunch or dinner with olive oil optimal for maximum bioavailability.
Fasting-compatible
Individuals with GERD or reflux may benefit from cooked over raw tomatoes due to reduced acidity irritation
Per 100 g of the default form. Bars show how much higher or lower tomato is than the average across 137 peer foods in this category. Green means a favorable direction; amber means the opposite.
Tomato is classified as a vegetable. Tomatoes are nutrient-dense, low-calorie vegetables rich in lycopene and vitamin C, staple foods in Mediterranean diets associated with longevity.
Tomato scores 91/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin C, Biotin, Thiamin. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 85 g serving provides about 0.6 g of protein (~1% of the 50 g daily value).
Not really. A 85 g serving provides about 0.8 g of fiber (~3% of the 28 g daily value).
In a 85 g serving, tomato is highest in Vitamin C (~17% DV), Biotin (~11% DV).
Yes — it fits comfortably in most keto plans. A 85 g serving has about 2.4 g of net carbs (3.3 g total minus 0.8 g fiber).
Best any time of day. Tomatoes are calorie-sparse and nutrient-dense with no timing-dependent absorption; can be consumed at any meal or snack. Pairing with fat-containing meals enhances lycopene absorption, making lunch or dinner with olive oil optimal for maximum bioavailability.
A typical serving is around 85 g (~19 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating tomato alongside several other vegetable sources.
Tomato pairs nicely with: Pair with olive oil because fat-soluble lycopene absorption increases 4-5 fold when consumed with dietary lipids; Mediterranean tomato-olive oil combinations are synergistic; Pair with garlic because sulfur compounds in garlic enhance antioxidant activity and support cardiovascular benefits through complementary mechanisms; Pair with basil because polyphenols in basil (rosmarinic acid, eugenol) amplify anti-inflammatory effects and improve nutrient bioavailability; Pair with leafy greens because vitamin K in greens works synergistically with tomato minerals and vitamin C to support bone metabolism and cardiovascular function.
Encyclopedia entries that supply the same signature nutrients tomato contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients tomatocontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.