Super source
Vitamin C
18.7 mg · 21% DV target
A savory, vibrant red beverage with a thick, umami-rich profile, tomato juice serves as a versatile culinary base and a concentrated source of protective plant pigments.
Tomato juice is a primary source of lycopene (a carotenoid pigment), and a systematic review indicates that regular consumption of tomato products is linked to a reduced risk of cardiovascular disease .89
The bioavailability of lycopene and beta-carotene (the efficiency with which the body absorbs these nutrients) may be enhanced when tomato juice is consumed alongside vitamin E, which helps inhibit the oxidation of LDL cholesterol (often called "bad" cholesterol) .6
While tomato juice provides key phytochemicals (beneficial plant compounds), institutional guidance suggests these nutrients are most effective when consumed as part of a broader Mediterranean-style dietary pattern rather than in isolation .6
Early research suggests that regular intake of tomato juice may be associated with an increase in blood levels of vitamin E .6
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
18.7 mg · 21% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in original carton or a sealed glass bottle.
Applies to unopened shelf-stable cans or cartons.
Field-grown tomatoes have a relatively low carbon footprint, though processing and packaging add to the total impact.
Unlike many fresh vegetables, the heat processing used to create tomato juice actually increases the bioavailability of its primary antioxidant, lycopene, by breaking down plant cell walls.