Tomato Purée Nutrition Benefits and Facts

Nutritional summary

Tomato purée provides a more bioavailable source of lycopene (a carotenoid pigment) than raw tomatoes, as the heat used during processing breaks down plant cell walls to release the nutrient .
Regular intake of tomato products is consistently linked to a reduced risk of cardiovascular disease through the combined action of its phytochemicals, minerals like potassium, and vitamins C and E .
The concentration process of making purée significantly increases the density of bioactive compounds, including beta-carotene and various lycopene isoforms, which enhances their antioxidant potential in the blood .
Early research suggests that adding tomato purée to a high-fat meal may help reduce postprandial (after-meal) biomarkers of inflammation in the blood and adipose tissue .

Interesting fact

The cooking process used to create tomato purée actually increases the body's ability to absorb lycopene by breaking down the fruit's tough cellular structures.

Standout nutrients

EPIC

SOURCE

Potassium

SUPER

SOURCE

Vitamin E

SUPER

SOURCE

Lutein

SUPER

SOURCE

beta-Carotene

kcal per 100g

Protein3.70g

Fat0.27g

Carbs1.15g

Fiber2.58g

Sugar11.2g

Fat breakdown

Polyunsat0.13g

Monounsat0.03g

Saturated0.04g

Seasonality

Not available

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Field-grown tomatoes for processing generally have a lower carbon footprint than greenhouse-grown fresh varieties.

Confidencemedium

Storage

Refrigerate After Opening

3–5 days

Transfer to a non-metallic container if purchased in a tin

Freeze

3–6 months

Can be frozen in ice cube trays for easy portioning

Cool Dark Place

1–2 years

Unopened shelf-stable packaging

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

2 contributing source foods

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

Claim citations

Nutritional Controlled Preparation and Administration of Different Tomato Purées Indicate Increase of β-Carotene and Lycopene Isoforms, and of Antioxidant Potential in Human Blood Bioavailability: A Pilot Study - PMC

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

Tomato Purée - an overview | ScienceDirect Topics

[2]www.sciencedirect.comsciencedirect.com

Tomato Puree Enrichment in a High‐Fat Meal Reduces Postprandial Plasma and Adipose Tissue Inflammation Biomarkers in Healthy Male Adults: A Crossover Randomized Controlled Trial - PMC

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

Tomatoes: An Extensive Review of the Associated Health Impacts of ...

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

Nutritional Composition and Bioactive Compounds in Tomatoes and ...

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

Whole Food versus Supplement: Comparing the Clinical Evidence of Tomato Intake and Lycopene Supplementation on Cardiovascular Risk Factors - PMC

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

Seasonal variations in the connection between tomato consumption and all-cause and cardio-cerebrovascular mortality - PMC

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

Coverage

Nutrients

FoodCompass

100.0

Version

Similar flavours

Explore flavour space →