The tomato (Solanum lycopersicum) is a vegetable belonging to the Solanaceae family. It's known for its juicy flesh and is used in many culinary preparations worldwide.

Nutritional Value

Tomatoes are rich in vitamins, minerals, and antioxidant compounds. One of the most notable compounds present in tomatoes is lycopene, a carotenoid with antioxidant and anti-inflammatory properties.

Uses

Tomatoes are widely used in cuisines in sauces, salads, soups, and many other dishes. They can be consumed raw, cooked, or processed into products like tomato sauce.

Beyond its use in the kitchen, the tomato has a long history of use in traditional medicine to treat various ailments.

Varieties and Types

There are many varieties of tomatoes, each with its unique characteristics in terms of flavor, texture, and culinary use. Some varieties have been developed to have a high content of anthocyanins, giving tomatoes colors like crimson, magenta, and indigo.

Environmental Impact

Growing conditions, such as light intensity, soil type, and temperature, can impact the nutritional value of the tomato and its beneficial properties.

Tomato – technical food ingredient sheet
(Fruit of Solanum lycopersicum, family Solanaceae)

Description
Tomato is the fruit of Solanum lycopersicum, widely cultivated and processed worldwide.
It is consumed fresh, cooked, concentrated, dried, as juice, purée/passata, canned pulp/diced, or as an ingredient in a wide variety of ready meals and sauces.

Key characteristics:

• red colour due to carotenoids (mainly lycopene),

• balanced sweet–acid taste,

• high juiciness,

• very high culinary and industrial versatility.

Tomato is a core ingredient of the Mediterranean diet and one of the main raw materials of the Italian food industry.

Indicative nutritional values per 100 g
(raw tomato – average values)

• Energy: 15–20 kcal

• Carbohydrates: 3–4 g

  • sugars: 2–3 g

• Fibre: 1–1.5 g

• Protein: 0.7–1.0 g

• Lipids: 0.1–0.3 g

  • SFA (first occurrence – saturated fatty acids): ~0.03 g (high dietary SFA intake is associated with cardiovascular risk, but tomato contributes negligible amounts)

  • MUFA: traces

  • PUFA: traces

  • TFA: not naturally present

• Vitamins: vitamin C, provitamin A (β-carotene), vitamin K, folate

• Minerals: potassium, magnesium, small amounts of calcium

• Bioactives: lycopene, phenolic acids, flavonoids

Values vary with variety, ripeness, growing conditions and processing.

Key constituents

• Water (approx. 94–95%)

• Carotenoids: lycopene, β-carotene

• Vitamin C

• Organic acids: citric acid, malic acid

• Dietary fibre: cellulose, pectins, hemicelluloses

• Phenolic compounds

• Minerals: potassium, magnesium

• Simple sugars (glucose, fructose) in small amounts

Production process

1. Cultivation

   • open-field or greenhouse cultivation;

   • harvest at technological or full ripeness depending on end use.

2. Harvest

   • mechanical (industry) or manual (fresh market).

3. Sorting and washing

   • removal of non-conforming fruit;

   • washing with potable water.

4. Processing (depending on final product):

   • chopping, crushing, pulping, sieving;

   • concentration for double/triple concentrates;

   • peeling (mechanical, steam or lye) for peeled products;

   • drying for sun-dried or dehydrated tomatoes.

5. Heat treatment

   • pasteurisation or sterilisation for shelf-stable products.

6. Packaging

   • cans, glass jars, pouches, Tetra-style cartons, MAP trays.

All stages are carried out under GMP/HACCP.

Physical properties

• Colour: from orange-red to deep red depending on cultivar and ripeness.

• Texture: from juicy and soft (fresh salad types) to firmer (industrial/plum types).

• pH: approx. 4.0–4.5 (acid food).

• Density/viscosity: strongly dependent on degree of concentration (purée, pulp, concentrate).

Sensory and technological properties

• Flavour: sweet–acid, characteristic ripe tomato taste.

• Aroma: fresh, green, slightly fruity.

• Technological behaviour:

  • good performance in cooking and simmering;

  • heat treatment increases lycopene bioaccessibility;

  • concentrates provide strong colour and body to sauces;

  • excellent as a base for soups, sauces and stews.

Food applications

• Fresh: salads, bruschetta, sandwiches, side dishes, Mediterranean-style recipes.

• Cooked: pasta sauces, ragù, soups, stews, braised dishes, pizza toppings.

• Industrial: passata/purée, chopped pulp, diced tomatoes, concentrates, juices, canned tomato products, ready sauces, frozen meals.

• Dried: sun-dried tomatoes, tomato flakes/powders, oil-preserved tomatoes.

Nutrition & health

• Naturally low in calories and fat.

• Source of vitamin C, folate and potassium.

• Contains lycopene, a carotenoid widely studied in nutrition science when consumed as part of a varied diet.

• High water content contributes to hydration.

• Generally well tolerated, though some individuals sensitive to organic acids or to Solanaceae may experience gastric discomfort or mild reactions.

Portion note

• Typical serving: 100 g of fresh or cooked tomato as vegetable portion.

• In processed products, common amounts are 50–150 g per serving depending on recipe (sauce, soup, ready meal, etc.).

Allergens & intolerances

• Tomato is not a major allergen, but:

  • may provoke reactions in individuals with nightshade (Solanaceae) sensitivity,

  • may contribute to oral allergy syndrome in some pollen-allergic individuals,

  • may aggravate reflux or gastritis in sensitive people due to its acidity.

Storage & shelf-life

• Fresh tomatoes:

  • 4–10 days at ambient temperature depending on ripeness;

  • refrigeration may extend shelf-life but can affect texture and flavour of some varieties.

• Canned/passata/pulp:

  • 18–36 months unopened at ambient temperature.

• After opening:

  • 2–3 days refrigerated in a non-metallic container.

• Concentrates:

  • long shelf-life (24–36 months unopened).

• Frozen products:

  • 12–24 months at –18 °C.

Safety & regulatory

• Key control points:

  • pesticide residues,

  • heavy metals where relevant,

  • microbiological criteria (pathogens, yeasts, moulds),

  • container integrity and heat process validation for canned products.

• Permitted additives in certain products:

  • citric acid (acidity regulator),

  • calcium chloride (firming agent),

  • ascorbic acid (antioxidant) in specific categories.

• All operations must comply with GMP/HACCP and local food legislation.

Labeling

• Typical names: “tomato”, “tomatoes”, “tomato pulp”, “tomato purée”, “tomato concentrate”, etc.

• Ingredients listed in descending order of weight.

• Any additives (acidity regulators, antioxidants, firming agents) must be clearly declared according to regulations.

Troubleshooting

• Syneresis (liquid separation):

  • natural in tomato-based products; can be reduced by using purée/concentrate or optimising formulation.

• Dull or brownish colour:

  • oxidation or excessive heating → improve oxygen exclusion (vacuum), packaging and process conditions.

• Excessive softening:

  • overripe fruit, unsuitable variety or overcooking → use processing varieties and optimise time/temperature.

• Weak flavour:

  • under-ripe or low-brix tomatoes → choose suitable varieties and harvest at optimal ripeness; use concentrates to reinforce taste.

Sustainability & supply chain

• Critical factors:

  • water use (irrigation),

  • fertiliser and plant protection product management,

  • soil-conservation practices.

• Processing by-products (peels, seeds, off-grade fruit) can be valorised as:

  • dietary fibre ingredients,

  • lycopene-rich extracts,

  • biomass for energy or feed.

• Processing effluents should be managed and monitored using indicators such as BOD/COD.

• Local sourcing can reduce transport emissions and improve raw material quality.

Main INCI functions (cosmetics)
(typically declared as “Solanum Lycopersicum Fruit Extract”)

• Antioxidant (thanks to lycopene, vitamin C and other phytochemicals)

• Skin conditioning

• Perceived revitalising and brightening effects in facial care formulations

Used in botanical-themed and antioxidant cosmetic products.

Conclusion
Tomato is an essential, highly versatile, nutrient-containing ingredient, central to Mediterranean cuisine and widely used worldwide.
Its colour, structure and flavour profile make it irreplaceable in many sauces, soups and ready meals.
Within properly managed supply chains operating under GMP/HACCP, tomatoes and tomato products offer a safe, stable and high-quality raw material for both household and industrial applications.

Mini-glossary

• SFA – Saturated fatty acids: dietary fats to be moderated; tomatoes contain only very small amounts.

• MUFA – Monounsaturated fatty acids: present only in traces in tomatoes.

• PUFA – Polyunsaturated fatty acids: also present in traces in tomatoes.

• TFA – Trans fatty acids: not naturally present in tomatoes.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points, systems for managing food quality, hygiene and safety.

• BOD/COD – Biological / Chemical Oxygen Demand, indicators of the organic and chemical load of wastewater.

• Lycopene – Red carotenoid pigment typical of tomato, with antioxidant activity.

• Syneresis – Separation of free liquid from the solid phase in cut or gel-like foods.

Studies

Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular, and neurodegenerative diseases. The presence of antioxidants like lycopene plays a key role in these benefits.

Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular and neurodegenerative diseases. The presence of antioxidants such as lycopene plays a key role in these benefits.

Tomatoes are rich in vitamins A and C and lycopene, the pigment that produces the characteristic red coloring and is being studied for the prevention of many types of cancer, as it has antioxidant properties and plays a protective role for cardiovascular disease (1).

It is indicated by many studies as a prevention for prostate cancer (2), inhibits serum lipid peroxide production by improving the lipid profile (3)

GMO tomatoes. Tomatoes have also been genetically modified, but European legislation requires that the term GMO be indicated on the label. There is no distinction in the USA. In terms of the components contained in the transgenic tomato Calcium and Magnesium are more abundant than the natural tomato.

References____________________________________________________________________

(1) Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957. PMID: 35216071; PMCID: PMC8880080.

Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.

(2) Salem S, Salahi M, Mohseni M, Ahmadi H, Mehrsai A, Jahani Y, Pourmand G. Major dietary factors and prostate cancer risk: a prospective multicenter case-control study. Nutr Cancer. 2011;63(1):21-7. doi: 10.1080/01635581.2010.516875.

Abstract. The association between diet and prostate cancer (PC) risk, although suggestive, still remains largely elusive particularly in the Asian population. This study sought to further evaluate the possible effects of different dietary factors on risk of PC in Iran. Using data from a prospective hospital-based multicenter case-control study, dietary intakes of red meat, fat, garlic, and tomato/tomato products, as well as thorough demographic and medical characteristics, were determined in 194 cases with the newly diagnosed, clinicopathologically confirmed PC and 317 controls, without any malignant disease, admitted to the same network of hospitals. Odds ratios (ORs) and corresponding 95% confidence intervals (CIs) were obtained after adjustment for major potential confounders, including age, body mass index, smoking, alcohol, education, occupation, family history of PC, and total dietary calories. Comparing the highest with the lowest tertile, a significant trend of increasing risk with more frequent consumption was found for dietary fat (OR: 1.79, 95% CI: 1.71-4.51), whereas inverse association was observed for tomato/tomato products (OR: 0.33, 95% CI: 0.16-0.65). A nonsignificant increase in PC risk was revealed for dietary red meat (OR: 1.69, 95% CI: 0.93-3.06). For garlic consumption, a borderline reduction in risk was observed (OR: 0.58, 95% CI: 0.32-1.01; P = 0.05). In conclusion, our study supports the hypothesis that total fat may increase PC risk and tomatoes/tomato products and garlic may protect patients against PC.

(3) Effect of 12-Week Daily Intake of the High-Lycopene Tomato (Solanum Lycopersicum), A Variety Named "PR-7", on Lipid Metabolism: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Study.  Nishimura M, Tominaga N, Ishikawa-Takano Y, Maeda-Yamamoto M, Nishihira J.  Nutrients. 2019 May 25;11(5). pii: E1177. doi: 10.3390/nu11051177.

Abstract. Tomato (Solanum lycopersicum) is a rich source of lycopene, a carotenoid that confers various positive biological effects such as improved lipid metabolism. Here, we conducted a randomized, double-blind, placebo-controlled, parallel-group comparative study to investigate the effects of regular and continuous intake of a new high-lycopene tomato, a variety named PR-7, for 12 weeks, based on 74 healthy Japanese subjects with low-density lipoprotein cholesterol (LDL-C) levels ≥120 to <160 mg/dL. The subjects were randomly assigned to either the high-lycopene tomato or placebo (lycopene-free tomato) group. Each subject in the high-lycopene group ingested 50 g of semidried PR-7 (lycopene, 22.0-27.8 mg/day) each day for 12 weeks, while subjects in the placebo group ingested placebo semidried tomato. Medical interviews were conducted, vital signs were monitored, body composition was determined, and blood and saliva samples were taken at weeks 0 (baseline), 4, 8, and 12. The primary outcome assessed was LDL-C. The intake of high-lycopene tomato increased lycopene levels in this group compared to levels in the placebo group (p < 0.001). In addition, high-lycopene tomato intake improved LDL-C (p = 0.027). The intake of high-lycopene tomato, PR-7, reduced LDL-C and was confirmed to be safe.