Tomatoes, canned, red, ripe, diced
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are red, ripe tomatoes harvested at peak sweetness, then peeled, diced, and sealed in their own juice or light brine. The texture is soft and yielding, with a bright, concentrated tomato flavor that's less acidic than fresh varieties. Nutritionally, they're a low-calorie, low-fat pantry staple that provides a quick source of carbohydrates and a touch of protein.
💚 Why it's loved
People love them for their consistent, deep tomato flavor and incredible convenience—they're a time-saving hero for sauces, soups, and stews. Their soft texture melds seamlessly into dishes, and they carry a comforting, familiar taste in many global cuisines.
⚠️ Watch-outs & how to enjoy it better
Some may find the texture too soft or the flavor slightly metallic compared to fresh tomatoes. Canned versions can be high in sodium, which is a concern for those monitoring blood pressure. To counteract, look for 'no salt added' varieties or rinse the diced tomatoes under water before use to reduce sodium content by up to 40%.
Key benefits
- Excellent source of the antioxidant lycopene, which is more bioavailable after cooking.
- Low in calories and fat, making them ideal for weight management.
- Provides a good dose of vitamin C and potassium.
- Convenient year-round access to tomato flavor without seasonal limits.
- Adds moisture and acidity to dishes without added fats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The canning process actually increases the bioavailability of lycopene, the powerful antioxidant in tomatoes, making canned tomatoes a more potent source of this nutrient than many fresh ones.
Full nutrition (scales with serving)
| Water | 94.6 g |
| Energy (Atwater General Factors) | 21.0 kcal |
| Energy (Atwater Specific Factors) | 18.0 kcal |
| Energy | 18.0 kcal |
| Energy | 76.0 kj |
| Nitrogen | 0.14 g |
| Protein | 0.84 g |
| Total lipid (fat) | 0.50 g |
| Ash | 0.74 g |
| Carbohydrate, by difference | 3.3 g |
| Sugars, Total | 3.0 g |
| Sucrose | 0.00 g |
| Glucose | 1.5 g |
| Fructose | 1.5 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 30.0 mg |
| Iron, Fe | 0.57 mg |
| Magnesium, Mg | 9.8 mg |
| Phosphorus, P | 18.0 mg |
| Potassium, K | 198 mg |
| Sodium, Na | 125 mg |
| Zinc, Zn | 0.12 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.07 mg |
FAQ
Are canned tomatoes as nutritious as fresh?
Yes, and in some ways more so. The cooking process involved in canning breaks down cell walls, making antioxidants like lycopene easier for your body to absorb. They retain most vitamins and minerals.
Why do some canned tomatoes have a metallic taste?
This can occur if the tomatoes are highly acidic and react with the can's lining over time, or if the can is damaged. It's safe but unpleasant; choosing BPA-free cans or tomatoes packed in glass jars can prevent this.
Should I drain the liquid from canned tomatoes?
It depends on the recipe. The liquid is flavorful tomato juice and adds body to sauces and soups. For dishes where you want less moisture, like a thick pizza topping, draining is recommended.