Passata Nutrition Benefits and Facts

Nutritional summary

Passata is a low-energy ingredient, typically providing significantly fewer calories by weight than fats or grains, which makes it a useful base for nutrient-dense cooking .
Cooking passata with fats, such as olive oil, can help preserve and increase the availability of its phytonutrients, including carotenoids (the pigments that give tomatoes their red colour) .
Because it is made from strained tomatoes without significant protein-rich additives, passata is considered an "exchange-free" ingredient for specialized diets that require strict protein monitoring, such as those for phenylketonuria (a metabolic disorder) .

Interesting fact

The name passata comes from the Italian word 'passare', meaning 'to pass', referring to the traditional process of passing tomatoes through a sieve to remove seeds and skins.

Standout nutrients

SUPER

SOURCE

Potassium

SUPER

SOURCE

Lutein

SUPER

SOURCE

Lycopene

SUPER

SOURCE

beta-Carotene

kcal per 100g

Protein2.07g

Fat2.16g

Carbs2.51g

Fiber1.48g

Sugar8.31g

Fat breakdown

Polyunsat0.81g

Monounsat0.85g

Saturated0.35g

Seasonality

Not available

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Field-grown tomatoes have a low carbon footprint, though greenhouse production can increase impact.

Confidencemedium

Storage

Cool Dark Place

1–2 years

Unopened shelf life for bottled or cartoned passata

Refrigerate After Opening

3–5 days

Transfer to a non-metallic container if the original packaging is tin

Freeze

3–6 months

Flavour

Data & Sources

Harmonized from 4 validated sources

French Food Database

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Evolution of dietary patterns in Flanders: an ecological trend study on best-selling cookbook recipes (2008–2018) and their correlation with household purchases - PMC

[8]pmc.ncbi.nlm.nih.gov

Tomato Sauce - an overview | ScienceDirect Topics

[11]www.sciencedirect.comsciencedirect.com

Uniformity of Food Protein Interpretation Amongst Dietitians for Patients with Phenylketonuria (PKU): 2020 UK National Consensus Statements - PMC

[12]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

78.4

Version

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