Super source
Vitamin A
46.7 μg · 5% DV target
A versatile fruit vegetable with a juicy, acidic profile that deepens into savory sweetness when cooked, tomatoes are a primary dietary source of protective carotenoids.
Tomatoes are the primary source of lycopene (a red pigment and antioxidant) in the diet, and their consumption is consistently linked to a reduced risk of cardiovascular disease through improved endothelial function (the health of the blood vessel lining) .249
Processing and cooking tomatoes can enhance the bioavailability of certain nutrients, making tomato-based products like sauces and pastes particularly effective at delivering lycopene and supporting blood pressure management .49
Regular intake of tomatoes as part of a vegetable-rich diet is associated with a lower risk of certain cancers, with the strongest evidence suggesting a protective effect against prostate cancer .157
Beyond their antioxidant profile, tomatoes contribute essential nutrients including potassium (which helps regulate blood pressure), vitamin C, and fiber to the diet .49
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
46.7 μg · 5% DV target
21.3 mg · 24% DV target
Refrigeration can damage flavor and texture.
Greenhouse-grown tomatoes have higher emissions than field-grown varieties.
Despite being botanically classified as a fruit, the US Supreme Court legally designated the tomato as a vegetable in 1893 to ensure it was subject to vegetable import tariffs.