Tomato

Nutrition per ~85 g · ⅔ tomato

2.4 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

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.

What it feeds primary sources only

Systems

Pathways

Overview

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.

Health benefits 5

Pairs 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

In the kitchen

• Cook tomatoes with heat (sauce, soup, roasting) to increase lycopene bioavailability by 50-300% compared to raw; lycopene is released from cell matrices during heating
• Choose vine-ripened or locally-grown tomatoes over greenhouse varieties when available; ripeness increases lycopene and sugar content by 40-50%
• Store ripe tomatoes at room temperature away from direct sunlight to preserve vitamin C and lycopene; refrigeration slows ripening and can reduce flavor compounds
• Consume tomato skin, which concentrates 40% of lycopene; avoid over-peeling or excessive processing that removes bioactive compounds
• Aim for 200-400g (2-3 medium tomatoes) daily as part of varied vegetable intake for optimal benefit without excess potassium concerns in normal kidney function

When to eat it anytime

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