Super source
Carbohydrate
12.3 g · 4% DV target
A thick, smooth concentrate made by cooking and straining tomatoes, tomato purée serves as a deeply savory culinary base that offers a significantly more bioavailable profile of protective carotenoids than its raw counterparts.
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 .6
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 .2411
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 .15
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 .3
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
12.3 g · 4% DV target
3.00 g · 11% DV target
11.2 g · 22% DV target
80.1 μg · 9% DV target
4.37 mg · 29% DV target
26.9 mg · 30% DV target
Seasonality has not been estimated for this ingredient yet.
Transfer to a non-metallic container if purchased in a tin
Can be frozen in ice cube trays for easy portioning
Field-grown tomatoes for processing generally have a lower carbon footprint than greenhouse-grown fresh varieties.
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.