Tomatoes, Red, Ripe, Cooked, Stewed

Serving Size 1 recipe yield

Nutritional Value and Analysis

Tomatoes, Red, Ripe, Cooked, Stewed with a serving size of 1 recipe yield has a total of 477.16 calories with 16.19 grams of fat. The serving size is equivalent to 604 grams of food and contains 145.71 calories from fat. This item is classified as vegetables and vegetable products foods.

This food is a good source of fiber, iron, potassium, copper, manganese, vitamin a, vitamin c, thiamin, riboflavin, niacin, pantothenic acid, vitamin b-6, tryptophan and isoleucine but is high in sodium.

Fiber 41% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 41% of the recommended daily needs of fiber.

Iron 36% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 36% of the recommended daily needs of iron.

Potassium 32% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 32% of the recommended daily needs of potassium.

Sodium 115% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 115% of the recommended daily intake of sodium.

Copper 63% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 63% of the recommended daily needs of copper.

Manganese 51% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 51% of the recommended daily needs of manganese.

Vitamin A 80% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 80% of the recommended daily needs of vitamin a.

Vitamin C 183% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 183% of the recommended daily needs of vitamin c.

Thiamin 54% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 54% of the recommended daily needs of thiamin.

Riboflavin 37% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 37% of the recommended daily needs of riboflavin.

Niacin 42% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 42% of the recommended daily needs of niacin.

Pantothenic Acid 31% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 31% of the recommended daily needs of pantothenic acid.

Vitamin B-6 31% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 31% of the recommended daily needs of vitamin b-6.

Tryptophan 33% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 33% of the recommended daily needs of tryptophan.

Isoleucine 31% of DV

A serving of 604 grams of tomatoes, red, ripe, cooked, stewed has 31% of the recommended daily needs of isoleucine.

Amount Per Serving
Calories 477.16		Calories from Fat 146
% Daily Value*
Total Fat 16.2g		25%
	Saturated Fat 3.2g	16%
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 2748.2mg		115%
Total Carbohydrate 78.8g		26%
	Dietary Fiber 10.3g	41%
	Sugars 0g
Protein 12g

Vitamin A 80%	Vitamin C 183%
Calcium 12%	Iron 36%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

Nutrient	Amount	DV %
Vitamin A	4022.64 IU	80%
→ Vitamin A, RAE	199.32 µg	22%
Vitamin B-12	0 µg	0%
Vitamin B-6	0.52 mg	31%
Vitamin C	109.93 mg	183%
Vitamin D	0 IU	0%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

Nutrient	Amount	DV %
Carbohydrate	78.82 g	26%
Fiber	10.27 g	41%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

Nutrient	Amount	DV %
Fat	16.19 g	25%
Saturated Fats	3.15 g	16%
→ Butyric Acid	0 g	-
→ Caproic Acid	0 g	-
→ Caprylic Acid	0 g	-
→ Capric Acid	0 g	-
→ Lauric Acid	0 g	-
→ Myristic Acid	0.04 g	-
→ Palmitic Acid	1.98 g	-
→ Stearic Acid	1.12 g	-
Monounsaturated Fats	6.33 g	-
→ Palmitoleic Acid	0.01 g	-
→ Oleic Acid	6.32 g	-
→ Gadoleic Acid	0 g	-
→ Erucic Acid	0 g	-
Polyunsaturated Fats	5.3 g	-
→ Linolenic Acid (18:2)	5.07 g	-
→ Linolenic Acid (18:3)	0.23 g	-
→ Parinaric Acid	0 g	-
→ Arachidonic Acid	0 g	-
→ Eicosapentaenoic Acid (EPA)	0 g	-
→ Docosapentaenoic Acid (DPA)	0 g	-
→ Docosahexaenoic Acid (DHA)	0 g	-
Trans Fats	0 g	0%

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

Nutrient	Amount	DV %
Protein	11.84 g	23%
→ Alanine	0.38 g	-
→ Arginine	0.4 g	-
→ Aspartic acid	1.05 g	-
→ Cystine	0.18 g	-
→ Glutamic acid	3.88 g	-
→ Glycine	0.38 g	-
→ Histidine	0.22 g	24%
→ Isoleucine	0.39 g	31%
→ Leucine	0.64 g	23%
→ Lysine	0.37 g	15%
→ Methionine	0.14 g	11%
→ Phenylalanine	0.45 g	21%
→ Proline	0.79 g	-
→ Serine	0.47 g	-
→ Threonine	0.33 g	25%
→ Tryptophan	0.11 g	33%
→ Tyrosine	0.25 g	10%
→ Valine	0.45 g	29%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

Nutrient	Amount	DV %
Calcium	157.04 mg	12%
Copper	0.57 mg	63%
Iron	6.4 mg	36%
Magnesium	90.6 mg	22%
Manganese	1.17 mg	51%
Phosphorus	229.52 mg	18%
Potassium	1491.88 mg	32%
Selenium	7.25 µg	13%
Sodium	2748.2 mg	115%
Zinc	1.09 mg	10%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

Nutrient	Amount	DV %
Cholesterol	0 mg	0%
→ Phytosterols	84.56 mg	-

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

Nutrient	Amount	DV %
Alcohol	0 g	-
Ash	10.15 g	-
Water	487.01 g	-

Calories Burn off Time

How long would it take to burn off Tomatoes, Red, Ripe, Cooked, Stewed with 477.16calories? A brisk walk for 104 minutes, jogging for 49 minutes, or hiking for 80 minutes will help your burn off the calories in tomatoes, red, ripe, cooked, stewed.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical Activity	Burn Off Time
Bicycling - 10 mph or less	99 minutes
Dancing	87 minutes
Golfing	87 minutes
Hiking	80 minutes
Light Gardening	87 minutes
Stretching	159 minutes
Walking - 3.5 mph	104 minutes
Weight Training - light workout	133 minutes
Aerobics	60 minutes
Basketball	65 minutes
Bicycling - 10 mph or more	49 minutes
Running - 5 mph	49 minutes
Swimming	56 minutes
Walking - 4.5 mph	63 minutes
Weight Training - vigorous workout	65 minutes

Similar Food Items to Tomatoes, Red, Ripe, Cooked, Stewed

Name	Calories	Total Fat	Proteins	Carbohydrates
Seaweed, Agar, Dried	306	0.3g	6.21g	80.88g
Seaweed, Spirulina, Dried	290	7.72g	57.47g	23.9g
Seaweed, Spirulina, Raw	26	0.39g	5.92g	2.42g
Seaweed, Wakame, Raw	45	0.64g	3.03g	9.14g

Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
A variety of whole fruits
Grains with at least half of which are whole grains
Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
Protein foods, including seafood, lean meats and poultry, eggs and nuts
Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium