Tomatoes, cherry
Introduction
Tomatoes are a fruit (botanically a berry) widely used as a vegetable in cooking; they can be eaten raw or cooked and are versatile in salads, sandwiches, sauces and stews. Typically red when ripe due to the carotenoid lycopene — an antioxidant that accumulates as chlorophyll breaks down — tomatoes also occur in yellow, orange, green and purple varieties depending on their pigment profile.
They are juicy with a balance of sweetness and acidity and notable for their bright flavour and aroma compounds.
Nutritionally, tomatoes are low in energy and rich in water and fibre; they provide vitamin C, vitamin K1, potassium and folate, plus smaller amounts of vitamin A (as provitamin A carotenoids), B vitamins and minerals. They also supply bioactive phytochemicals such as lycopene, beta‑carotene and flavonoids, which contribute to antioxidant and potential health benefits.
Nutrition Snapshot per 100g
Kcal nn kcal
Protein nn g | nn %
Fat nn g | nn %
Carbohydrates nn g | nn %
Percentages reflect this food’s Balance*
Fibre nn g
Total Sugars nn g
Saturated Fat nn g
Salt nn mg
Nutritional values are per 100g and sourced from UK CoFID data.
Carbohydrates value includes Fibre (AOAC method).
Carbohydrates value includes Total Sugars including naturally occurring sugars such as glucose, fructose, lactose or sucrose.
Balance*
The Balance value expresses how protein, carbohydrate and fat contribute to a food’s total energy.
Using CoFID data per 100g, each macronutrient is converted into energy using the standard Atwater convention (protein × 4 kcal, carbohydrate × 4 kcal, fat × 9 kcal). The energy from each macronutrient is then calculated as a percentage of the total macro energy.
This provides a simple way to see whether a food is predominantly carbohydrate-based, protein-based or fat-based.
It does not determine whether a food is “good” or “bad”, but helps visualise its macronutrient profile within a broader eating pattern.
When assessing a full meal or daily intake, portion sizes should be taken into account.
Why this matters
Understanding the structure of individual foods can help you make more confident decisions when adjusting to a health diagnosis or long-term condition.
If you are organising meals, tracking intake or reflecting on patterns, you may find the Aardelia digital journals helpful.