AngiochefTomato paste
Tomato paste is tomato cooked down and concentrated several times over, the base of sofritos, ragù, stews and braises. Concentration makes it one of the richest sources of lycopene, and it keeps quercetin, kaempferol, beta-carotene and vitamin C, plant compounds studied in laboratory research for their antioxidant activity. Fry a spoonful in olive oil for a minute before adding liquid - fat and heat make lycopene easier to absorb. Choose paste in a glass jar or tube rather than a can, with tomato as the only ingredient.
Polyols
SorbitolNot a source
Source: Measured value (BLS 4.0)
What this means
This is tomato paste's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Per 100 g
Total fructose7.4 g
Excess fructose1.9 g
Source: Measured value (BLS 4.0)
What this means
These are tomato paste's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- BLS 4.0 (Max Rubner-Institut) · DOI 10.25826/Data20251217-134202-0 · CC BY 4.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.