Tomato juice, 100%
Common food
Photo: Wikipedia
This is the pure, vibrant essence of ripe tomatoes, pressed and strained into a smooth, ruby-red liquid with a tangy, savory-sweet flavor and a light, refreshing body. Nutritionally, it's a low-calorie powerhouse, delivering a notable dose of the antioxidant lycopene and a clean, plant-based energy boost with minimal fat and no cholesterol.
Calorie split: 15% protein · 74% carbs · 11% fat
↓ Full nutrition💚 Why it's loved
People cherish its pure, unadulterated tomato flavor—a perfect balance of sweet and acidic—that serves as a versatile base for cocktails, soups, and sauces, or a refreshing standalone drink. It's a cultural staple, from the classic morning 'Bloody Mary' to the Spanish 'gazpacho' and the comforting 'sopa de tomate'.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often its sodium content in canned versions, which can be high for those monitoring salt intake. For individuals with acid reflux or sensitive stomachs, the natural acidity may trigger discomfort. To counteract sodium, look for 'no salt added' labels or dilute with water; for acidity, consume in smaller portions or pair with a bland, starchy food like crackers or bread to buffer the stomach.
Key benefits
- Excellent source of the antioxidant lycopene, linked to heart and skin health.
- Very low in calories (23 kcal per 100g), aiding weight management.
- Provides a good source of potassium, which supports healthy blood pressure.
- Contains vitamins A and C, essential for immune function and vision.
- Naturally hydrating due to its high water content.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The lycopene in tomatoes becomes more bioavailable (easier for your body to absorb) when they are processed into juice or cooked, especially with a little healthy fat, compared to eating them raw.
Full nutrition (USDA data · scales with serving)
| Water | 93.6 g |
| Energy | 23.0 kcal |
| Protein | 0.86 g |
| Total lipid (fat) | 0.29 g |
| Carbohydrate, by difference | 4.3 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 2.6 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 0.30 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 19.0 mg |
| Potassium, K | 198 mg |
| Sodium, Na | 236 mg |
| Zinc, Zn | 0.10 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 0.50 ug |
| Vitamin C, total ascorbic acid | 49.8 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.08 mg |
| Niacin | 0.09 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 19.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 19.0 ug |
| Choline, total | 6.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 23.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 270 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 9037 ug |
| Lutein + zeaxanthin | 60.0 ug |
| Vitamin E (alpha-tocopherol) | 0.32 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.02 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.01 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.03 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Tomatoes, red, ripe, canned, packed in tomato juice — USDA does not publish this profile for Tomato juice.
| Tryptophan | 0.01 g |
| Threonine | 0.04 g |
| Isoleucine | 0.02 g |
| Leucine | 0.03 g |
| Lysine | 0.03 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.03 g |
| Tyrosine | 0.02 g |
| Valine | 0.02 g |
| Arginine | 0.02 g |
| Histidine | 0.01 g |
| Alanine | 0.03 g |
| Aspartic acid | 0.15 g |
| Glutamic acid | 0.45 g |
| Glycine | 0.02 g |
| Proline | 0.01 g |
| Serine | 0.02 g |
FAQ
Is tomato juice as healthy as eating a whole tomato?
While tomato juice provides concentrated lycopene and vitamins, it lacks the dietary fiber found in whole tomatoes. The juicing process also removes some of the pulp, which contributes to satiety and digestive health.
Why does canned tomato juice often taste different from fresh?
Canned juice is typically made from concentrated tomato paste reconstituted with water, and may include salt or citric acid for preservation and flavor consistency. Fresh-pressed juice has a brighter, more variable taste based on the tomato variety and ripeness.
Can I use tomato juice as a low-calorie cooking substitute?
Yes, it's an excellent base for simmering grains like rice or quinoa, braising meats, or thinning sauces to add flavor without significant calories or fat. It reduces down nicely to intensify the tomato taste.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.23 kcal/g · 15% calories from protein · 0.4 g fiber · 2.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.