Tomato Facts
Despite claims to the contrary, most tomato varieties vary little in acidity. Rather it is the prescence of sugars and flavanoids (or lack thereof) which impart the perception of acidity.
English=Tomato
French=tomate
Dutch=tomaat
German=Tomate
Danish=tomat
Spanish=tomate
Italian= pomodoro
Nutritional Value
- Tomato:chopped raw 1cup
- weight=180gm
- water content=94%
- calories=35
- protein=2g
- carbohydrates=8g
- fiber=3g
- fat=<1g
- saturated=.1g
- monounsaturated=.1g
- polyunsaturated=.2g
- cholesterol=0mg
- calcium=12mg
- iron=.86mg
- magnesium=20mg
- phosphorus=42mg
- potassium=372mg
- sodium=15mg
- zinc=.19mg
- vitamin A (RE)=204 (retinol equivalent)
- thiamin=.11mg
- riboflavin=.09mg
- niacin=1.08mg
- vitamin B6=.14mg
- folic acid=17 micrograms
- vitamin C=32mg (year round average, contents are higher in season, lower off season)
from "Nutrition: Concepts and Controversy" Hamilton, Whitney and Sizer, West Publishing 1988.
pH range for growing tomatoes
Tomatoes do best when grown in a pH range of 5.5-7.5
Tomato FAQ
Tomato
FAQ from TAMU
