Super source
Carbohydrate
10.4 g · 4% DV target
A smooth, uncooked tomato purée that serves as a vibrant and versatile culinary base, passata offers a concentrated source of protective plant pigments in a low-calorie format.
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 .8
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) .11
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) .12
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
10.4 g · 4% DV target
8.31 g · 17% DV target
69.5 μg · 8% DV target
2.39 mg · 16% DV target
16.4 mg · 18% DV target
0.29 mg · 24% DV target
Seasonality has not been estimated for this ingredient yet.
Unopened shelf life for bottled or cartoned passata
Transfer to a non-metallic container if the original packaging is tin
Field-grown tomatoes have a low carbon footprint, though greenhouse production can increase impact.
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.